HOW TO: Golden Goddess Autumn Soup
2 tablespoons unsalted butter
1 tablespoon cold pressed olive oil
1/4 cup chopped yellow onions
2 cloves of garlic
2 tbsp of minced ginger
1/2 of chopped carrots
1 1/2 pounds butternut squash, peeled and cut in chunks
3 cups homemade bone broth or chicken stock
2 teaspoons kosher salt
2 teaspoons of tumeric
1/2 teaspoon freshly ground black pepper
1/2 cup heavy cream
Toasted pumpkin seeds for garnish
- Heat the butter and oil in a heavy - bottomed stockpot, add the onions, garlic, and ginger and cook over medium - low heat for 10 minutes, or until translucent. Slowly add the carrots and butternut squash and stir in handful at a time. Then add the bone broth or chicken stock, tumeric, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the heavy cream and heat slowly. Serve hot with toasted pumpkin seed garnish, if desired.
- Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.