Ingredients
1 large butternut squash, halved and seeds removed
1 large yellow onion, chopped
2 cups of chopped carrot (about 2)
1 stalk celery, chopped
2 tablespoons minced ginger
3 cloves minced garlic
3 tablespoons TAO Butter Infused Olive Oil or TAO Red Cayenne Pressato Olive Oil
Salt and pepper to taste
1 tablespoon Indian curry powder
1 tablespoon cumin powder
1 tablespoon smoked hot paprika
2 teaspoons pumpkin pie spice
½ teaspoons cayenne pepper
1 tablespoon chipotle peppers in Adobo sauce, pureed
4 ½ cups chicken stock
¼ cup heavy cream
4 tablespoons unsalted butter cut into cubes
Toasted pepitas, for garnish
TAO Maple Balsamic Vinegar, for drizzling
Directions
Preheat the oven to 400 degrees Fahrenheit.
Drizzle both sides of the butternut squash with 1 tablespoon of Butter Infused Olive Oil, and season the flesh with salt and pepper. Place the squash cut side down on a parchment-lined sheet pan.
Roast the squash in the oven until the skin is golden brown and the flesh is fork-tender, about 35-40 minutes. Remove from the oven and let it cool. Once cooled, scoop the flesh out of the skin, roughly chop it, and set it aside.
Heat the remaining 2 tablespoons of Butter Infused Olive Oil in a Dutch oven over medium-high heat for about 30 seconds.
Add curry and cumin powders, and stir constantly for 30 seconds.
Add onions, carrot, celery, ginger, and garlic, and sauté until they are softened, about 4-5 minutes.
Add paprika, pumpkin pie spice, cayenne, and chicken stock, and bring it to a boil. Reduce it to a simmer, add the squash, and cook the soup for 20 to 25 minutes or until all vegetables are tender.
Remove the soup from heat, and carefully puree it with an immersion blender or in batches using a bar blender until smooth. Add more stock if necessary.
While the soup is still hot, slowly add butter, then cream, stirring constantly until it is incorporated. Adjust the seasoning and serve.
Garnish the soup with a drizzle of TAO Maple Balsamic Vinegar and pepitas.