BUTTERNUT SQUASH SOUP Recipe

Name: The Five Fishermens BUTTERNUT SQUASH SOUP Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 4 cups Butternut squash, peeled and diced; 2 tbsp Olive oil; 2 tbsp Maple syrup; 4 cups Vegetable broth; 1 medium Onion, chopped; 3 cloves Garlic, minced; 1 tsp Salt; 1 tsp Black pepper; 1 tsp Ground nutmeg; 1 cup Pumpkin seeds; 1 tbsp Olive oil; 1 tsp Paprika; 1 tsp Cayenne pepper; 1 to taste Salt; 2 medium Leeks, sliced thinly; 1 cup Flour; 2 cups Vegetable oil; 1 to taste Salt

Inspired by The Five Fishermen

Time1h

Serves4

Maple-roasted butternut squash, spiced pumpkin seeds, crispy leeks

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Ingredients

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Soup Base

4 cups Butternut squash, peeled and diced

2 tbsp olive oil

2 tbsp Maple syrup

4 cups Vegetable broth

1 medium Onion, chopped

3 cloves Garlic, minced

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Ground nutmeg

Spiced Pumpkin Seeds

1 cup Pumpkin seeds

1 tbsp olive oil

1 tsp Watkins paprika

1 tsp Cayenne pepper

1 to taste Celtic sea salt

Crispy Leeks

2 medium Leeks, sliced thinly

1 cup Flour

2 cups Tuscany sunflower oil

1 to taste Celtic sea salt

Method

Making the Soup

Roast the Squash

Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, maple syrup, salt, and black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.

Cook the Base

In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent. Add the roasted butternut squash and vegetable broth. Bring to a simmer and cook for 10 minutes.

Blend the Soup

Use an immersion blender to puree the soup until smooth. Stir in the ground nutmeg and adjust seasoning if necessary. Keep warm while preparing the toppings.

Preparing the Toppings

Make the Spiced Pumpkin Seeds

In a skillet, heat olive oil over medium heat. Add pumpkin seeds, paprika, cayenne, and salt. Cook while stirring for about 5-7 minutes until the seeds are toasted and fragrant. Remove from heat and set aside.

Fry the Crispy Leeks

Dredge sliced leeks in flour and shake off excess. In a large pot, heat vegetable oil to 350°F (175°C). Fry the leeks in batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels and season with salt.

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