Now is the time of year for soup. Toasted, candied walnuts add crunch, sweetness, and a luscious nutty flavor to this creamy potage of buttercup squash lightly spiced with cinnamon and tumeric. I recommend making extra candied walnuts. They can be added to salad, yogurt, oatmeal, or eaten straight up by the handful.
Buttercup Squash Soup
• 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 parchement.