2 large butternut squash
2 tbsp. olive oil
1 tsp. sea salt, or to taste
1/2 tsp. ground black pepper
2 sprigs thyme tucked into squash when roasting
1/2 cup carrots, small chop
1/2 cup celery, small chop
1/2 cup onions, small chop
2 garlic cloves, smashed
2 tbsp.raw honey
6 cups vegetable stock, or Pacific organic vegetable stock
4 tbsp. unsalted butter, optional
1/4 cup plain yogurt
1/8 tsp.freshly grated nutmeg
1/4 cup chopped walnuts, toasted
1 granny smith apple, cut into small cubes
A squeeze of fresh lemon
Preheat the oven to 400 degrees. Squash can be roasted a day ahead, to cut down on cook time.
Line a small baking sheet with parchment paper. Cut both ends of the squash off. Cut squash in half and scoop out and discard seeds. Brush each half inside with about 1 tsp. of the oil. Sprinkle the cavities with salt and pepper and tuck a sprig of thyme into each. Place cut-side-down on a baking sheet and roast until tender, about 45 minutes.
Remove and let cool, then scoop out and reserve the flesh.
Put the remaining oil in a stockpot over low-medium heat. Add the carrots, celery and onions and cook, stirring often, for 6 minutes. Add the cooked squash, garlic, 1 tsp. salt, and 1/2 tsp. pepper and cook gently for 3 minutes. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock and bring to a simmer and cook for 20 minutes.
Remove from the heat and discard the thyme. Transfer the soup to a blender, in batches, and puree. Taste the soup and adjust the seasoning.
Let the soup cool, then refrigerate until ready to serve.
Stores up to 4 days.
Gently reheat the soup until just hot. If it is too thick, add more stock, or water. Heat a skillet over high heat. If using, when the pan is hot, add the butter. Rotate the skillet over the heat as necessary to brown the butter evenly. As soon as the butter is a hazelnut brown, pour it into the pot of soup, and stir.
To Finish, ladle the soup into six serving bowls. Top each with a dollop of yogurt, cubes of granny smith apple, and toasted walnuts. Grate nutmeg on top, with a drizzle of fresh lemon.
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