Buttercup Squash Soup with Candied Walnuts
1 buttercup squash (about 3lbs)
3 medium onions, chopped
1 medium potato, cut in 1″ cubes
3 garlic cloves, chopped
6 cups chicken or vegetable stock (I made mine with water and it still tasted really good. I just added a little more salt.)
2 tablespoons heavy cream
1/2 teaspoon tumeric
1/2 teaspoon cinnamon
pinch ground cayenne pepper
salt + ground black pepper
Peel the squash, scoop out the seeds and cut in in 1 inch cubes.
In a soup pot, cook the onions and garlic on medium heat for 10 minutes, until lightly browned.
Add the squash and potato. Continue cooking for 5 minutes.
Add the stock and spices and simmer for 30 minutes, until the squash is cooked.
Blend the soup in a blender until smooth and transfer back to pot.
Add the cream and season to taste.
1 cup walnuts
1/4 cup sugar (preferably organic cane sugar)
Dry-pan toast the walnuts for 3-4 minutes on medium heat, shaking the pan often.
Add the sugar, lower the heat and stir until the sugar melts and coats the walnuts.
Lay them to cool on a plate or parchment.
Recipe provided by:
Chef Bryan Picard
From his blog, The Bite House