Categories: Soup, Vegetarian

Ingredients

• 1 large (about 3 pounds) butternut squash
• 3 teaspoons vegetable or olive oil
• Kosher salt and freshly ground pepper
• 1/4 cup pumpkin seeds (or simply use the squash seeds from the butternut)
• 1 teaspoon ground cumin
• 4 1/2 cups chicken stock
• 1 clove garlic, minced
• 1/2 teaspoon cider vinegar
• Small pinch of sugar
• Generous pinch of cayenne pepper
• 1/2 cup buttermilk

Directions

1. Preheat the oven to 400 degrees and line a large baking sheet with aluminum foil. With a large knife, split the squash in half (scoop out and reserve the seeds, if you plan on using them). Brush the cut side of the squash with 2 teaspoons of oil and sprinkle with salt and pepper. Place cut side down on the large baking sheet and roast until very tender, about 35 minutes.

2. If using the squash seeds, remove any orange fibers from seeds and rinse them under running water. Drain and place on paper towels to dry. Toss the squash or pumpkin seeds with the remaining teaspoon of oil and 1/2 teaspoon of the cumin, and season with salt. Place in a small but heavy pan and toast over medium-high heat for about 10 minutes, stirring constantly, until fragrant and golden-brown. Remove from the heat and set aside.

3. Scoop the flesh from the squash shells or peel off the blistered skin, using a sharp-edged spoon to help it along, and place the flesh in a pot. Add the chicken stock, garlic, vinegar, sugar, cayenne and remaining cumin. Bring to a boil, lower and simmer, uncovered, for 10 minutes. Remove from heat.

4. Using an immersion blender, purée the soup until smooth and creamy with no lumps. Stir in the buttermilk and heat through. Season with salt and pepper to taste and serve garnished with the squash or pumpkin seeds.

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