Ottolenghi Simple Squash Soup
For Toasted Pumpkin Seeds:
- 1/2 cup (80g) raw pepitas/shelled pumpkin seeds
- 2 teaspoons maple syrup
- 1/4 teaspoon red pepper flakes, or to taste
For Squash Soup:
- 1/4 cup olive oil
- 1 large or 2 small onions, sliced into 1-inch wedges
- 1 medium (approximately 2 pound) butternut squash or pumpkin, peeled, halved and seeds removed; cut into 1-inch cubes (I used butternut squash)
- 1 quart (4 c) vegetable broth (I used chicken broth)
- 2 tablespoons rose harissa, more or less to taste (I used 2 tbsp harissa but should have started with 1 tbsp)
- 1/4 teaspoon saffron threads (about 8 threads)
- 1 teaspoon orange zest (from 1 large orange)
- 3/4 cup (180g) crème fraiche (I used sour cream)
- 1/4 cup chopped fresh cilantro, to serve
- salt and freshly ground black pepper, to taste
- Preheat oven to 350 degrees F. Toss seeds with maple syrup and chili flakes. Spread in a single layer on a parchment-lined baking sheet for 15 to 20 minutes or until some seeds have popped and are starting to brown. Remove from oven and let cool, breaking apart any large clumps into bite-sized pieces. (~16 minutes was perfect for me)
- Increase oven temperature 425 degrees F.
- Drizzle olive oil over onion and squash pieces in a large bowl. Season with 3/4 teaspoon salt and a generous grind of black pepper. Toss to coat. Transfer to a parchment-lined baking sheet, spreading into a single layer. Roast for about 25 minutes or until vegetables are soft and caramelized. Set aside to cool. (I roasted for 40 minutes)
- Combine vegetable stock, harissa, saffron and orange zest in a large stock pot or Dutch oven set over medium high heat. Season with a 1/2 teaspoon of salt and freshly ground black pepper. Bring to a simmer, then add the pumpkin and onions, along with any leftover oil on the pan.
- Reduce heat to medium and let simmer for 5 minutes. Remove from heat and stir in the crème fraiche.
- Blend until smooth using an immersion blender, or transfer the soup to a free-standing blender and blend in batches.
- Transfer to serving bowls. Sprinkle with toasted pumpkin seeds and top with fresh coriander.
- This soup will keep in an airtight container in the fridge for up to 3 days or frozen for up to 1 month. Store pumpkin seeds at room temperature in an airtight container for up to a week.
Notes: OMG was this good. A little spicy though. Next time try with 1 tbsp harissa.