1 large or 2 small butternut squash
1 large onion- medium dice
1 carrot- medium dice
1 garlic clove- peel and crush with back of knife
1 shallot- medium dice
2 tbsp butter
1 tbsp cooking oil
1 bay leaf
Chicken stock
Sumac*-found in spice stores
Cut squash in half scoop out the seeds place on parchment lined baking tray, season with sea salt, fresh cracked black pepper and sumac* found in most spice stores
Roast at 375-400F until squash is very soft about 40 min turn face down at 25 min. Remove from oven allow to cool for 10 min then scoop out flesh with a spoon.
In large pot heat oil and butter on medium high heat then add in onion, carrot, garlic and shallot. Cook vegetables until translucent with no color about 5-6 min then add bay leaf, butternut squash and 1 tbsp sumac*. Continue to cook 2-3 min then cover with chicken stock ( 2" over the squash) add 1 tbsp salt and 1/2 tsp fresh black pepper. Continue to cook on a simmer until vegetables are soft about 30 min, then puree in blender until smooth.* When pureeing make sure the lid is not sealed so that steam can escape. DO NOT FILL TO THE TOP Also place a kitchen towel over the lid to protect your hand ( just incase). Place pureed soup back into pot to reheat, adjust seasoning with salt and pepper. To serve garnish top with toasted pumpkin seeds and a sprig of cilantro.
Toasted Pumpkin Seeds
1 cup pumpkin seeds
1 tbsp extra virgin olive oil
1/2 tsp sea salt
Toast in oven at 375F until light brown around the edges
about 3-5 min
Zahtar Lavosh
1/2 cup Extra virgin olive oil
2-3 tbsp green zahtar* found in spice stores
Lavosh * may substitute pita bread or any thin bread
sea salt
No comments:
Post a Comment