BUTTERNUT SQUASH SOUP
2 Butternut Squash
3 Tbsp Olive Oil
1 large onion, finely diced
1 Tsp coriander seeds, freshly ground
1/8 tsp red chili flakes
1 bunch fresh sage, stems removed, finely chopped
1-2 L organic or homemade vegetable or chicken stock
kosher salt & fresh ground pepper, to taste
Preheat oven to 400F. Cut squash in half widthwise at the base of the bulb shape. Cut each half in half again, but now lengthwise. Remove seeds and brush pieces with 1 tbsp olive oil. Place squash face down on a baking sheet and roast in oven until soft enough to scoop out from skin (about 25 min for rounder portions and 40 min for thicker more elongated portions). Once roasted and edges are slightly browned, remove squash from skin by scooping insides onto a bowl.
In a medium size stockpot, heat remainder of olive oil and sauté onions with a sprinkling of kosher salt and pepper, until soft and translucent. Add freshly ground coriander, chili flakes and sage. Continue to sauté for 2-3 min. Add roasted squash, stirring to combine and add 1L of stock. Bring to boil, reduce heat and simmer 15 minutes, adding 1/2 L more of stock if necessary. Puree with immersion blender or transfer in batches to countertop blender, adding final stock only if necessary to reach desired consistency.
For a fancier treat, garnish with crispy pancetta, toasted squash seeds and a dollop of sour cream!
