Butternut Squash Soup with Glazed Pumpkin Seeds

And if you are working with a whole butternut squash, use a vegetable peeler to peel a few thin ribbons before you cube the squash. You can use the ribbons to garnish the soup before serving! Serve with a glass of J. Lohr F&G Vineyard Pinot Blanc for an easy, delightful meal at home.” - Darrell Marcus, Tasting Room and Hospitality Manager

Serves: 6

Soup Ingredients:

• 3 lbs butternut squash, peeled and cubed (~ 5 cups) 2 TBSP olive oil
• 2 TBSP butter
• 1 onion, chopped
• 4 garlic cloves, minced
• 2” ginger, peeled and minced
• 1 Granny Smith apple, peeled and chopped 1 can full fat coconut cream
• 4 cups veggie stock (highest quality available) Kosher salt

Glazed Pumpkin Seed Ingredients:

• 2 TBSP balsamic glaze 2 TBSP olive oil
• 1/4 tsp cayenne
• 1/2 cup pumpkin seeds 2 tsp sesame seeds
• 1/2 tsp kosher salt

Directions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Toss butternut squash with olive oil and 2 teaspoons salt. Arrange on baking sheet and roast until tender, about 30-35 minutes (you should be able to easily prick it with a fork).
3. Warm the butter in a heavy bottomed pot, then add onions, garlic, ginger, and apple. Sauté until soft, then add coconut cream, veggie stock, and roasted butternut squash. Bring to boil then remove from heat and let cool.
4. Transfer cooled liquid to a blender and blend until smooth.
5. Return soup to pot to reheat and season with 1 TBSP kosher salt.
6. To make pumpkin seeds: increase oven to 415°F and line a baking sheet with parchment paper.
   Combine balsamic, olive oil, cayenne, and salt in a small bowl and whisk until combined. Stir in pumpkin and sesame seeds and mix. Use a rubber spatula to scrape the mixture onto a baking sheet, spreading the seeds out. Bake on the bottom rack for 7 minutes, then remove from oven and let cool completely. (Be careful not to burn—the sugar in the balsamic caramelizes quickly!)
7. Ladle soup into bowls and garnish with pumpkin seeds, a drizzle of olive oil, and butternut squash ribbons if you made them!