Ingrid Hoffman’s Butternut Pumpkin Seed Soup

Preheat oven to 400°F.
Cut the 2 butternut squash down the middle and remove all the seeds with a spoon. This will leave you with four butternut squash halves. Place the four halves on a baking sheet with cut side facing up. On each of the halves sprinkle 1/8 cup brown sugar and 1/2 tbsp. of butter on each of the squash halves. (Total needed 1/2 c. brown sugar and 2 tbsp. butter)

Cover the halves with aluminum foil and bake for an hour and a half or until they are very soft. (If you prefer to use the microwave, cover the pumpkin halves with plastic and cook on high for 10-12 minutes.)

While the squash is in the oven, saute 1 onion, peeled and finely diced
in a soup pot with 1 tbsp. corn oil for 7 or 8 minutes or until soft and translucent. Add 2 cloves of garlic, minced, 1/4 teaspoon cinnamon, and 1 1/2 tablespoon chopped fresh thyme and continue to cook for 5 more minutes.

Add 5 c. chicken stock, 1 bay leaf and cream to taste and simmer for 10 minutes.

When the squash halves are cooked through and tender, remove them from the oven. Very carefully remove the squash flesh with a spoon. You should get about 4 cups worth.

Transfer some of the pulp to a blender along with some of the chicken stock and the cream. Process until it is smooth and creamy. Repeat the same process with the remaining squash, stock and cream. Transfer all the pureed soup back to the soup pot and serve immediately garnishing with 1 ounce toasted pumpkin seeds and chopped parsley.