Butternut Squash/Roasted Garlic Soup with Walnut Crumble

From Casey Paragin – Sunnyvale, CA
 

1 two pound butternut squash
10 peeled garlic cloves
5 tablespoons of toasted and ground GoldRiver Orchards Walnuts, finely chopped
1 medium onion, coarsely chopped
2 teaspoons grated fresh ginger
1/4 teaspoon fresh ground pepper
2 tablespoon grape seed or canola oil
32 oz low sodium vegetable broth

Preheat oven to 425°.

Cut butternut squash in half lengthwise, scoop out seeds and place aside.

Place peeled garlic cloves in two piles on cookie sheet. Drizzle garlic with 1 tablespoon of olive oil. Brush the cut side of squash halves with oil and place face down on cookie sheet so garlic is covered by each squash half.

Place squash and garlic in oven and roast for approximately 1 hour. When squash gets brown and is well roasted, remove from oven and allow to cool slightly.

Prepare 2 quart soup pot with 1 tablespoon oil and onion. Sauté until onion is lightly brown.

Scoop squash from skin and place it with the roasted garlic and 20 oz of broth in the pot with the onions, bacon and olive oil. Season with pepper. Simmer for at least one hour, occasionally adding broth to maintain consistency.

After 1 hour remove from heat and allow to cool slightly. Pour mixture into blender and purée.

Return to pot and reheat. Add broth if needed to acquire desired consistency. Season with salt and pepper to taste.

Serve soup in shallow bowls. Add ground-chopped walnuts and a dash of nutmeg to each.

Serves 4 – 5