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1
Melt the butter in a large pot over medium heat, and cook until it turns nut brown.
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2
Add the leeks and cook until slightly softened, about 2 minutes.
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3
Add the garlic and saute briefly to release its fragrance.
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4
Add the squash and apples, raise the heat to high, and cook, stirring, until the vegetables begin to caramelize, about 5 minutes.
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5
Stir in the Toasted Spice Rub and cook briefly to toast it, about 1 minute.
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6
Add the stock or broth-water mixture, bring to a simmer, and partially cover.
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7
Adjust the heat to maintain a gentle simmer and cook until the squash and apples are tender, about 40 minutes.
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8
Transfer in batches to a blender or food processor and blend until smooth.
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9
Return to the pot, reheat to serving temperature, and season with salt.
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10
Divide the soup among warmed bowls and garnish each portion with some of the walnuts, if using.
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11
Serve immediately.
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12
In a small heavy pan over medium heat, combine the fennel seeds, coriander seeds, and peppercorns.
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13
When the fennel turns light brown, work quickly.
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14
Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan.
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15
Immediately turn the spice mixture out onto a plate to cool.
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16
Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground.
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17
If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes.
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18
Pour into a bowl and toss with the remaining ingredients.
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19
In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
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20
Bring a large pot of water to a boil.
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21
Add walnuts and blanch for 30 seconds.
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22
Drain and transfer nuts to a medium bowl.
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23
While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts.
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24
Stir and toss until all the sugar has melted into the nuts; if bits of unmelted sugar remain on the nuts, they will not fry properly.
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25
Stir the nuts again before frying.
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26
Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful.
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27
(Otherwise, the oil could foam over and burn you.)
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28
Fry in small batches until the nuts are medium brown, about 45 seconds per batch; be careful not to overcook.
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29
Scatter on an unlined baking sheet to cool slightly.
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30
In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and the pepper.
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31
While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix.
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32
Toss well to distribute the spices and then taste a nut.
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33
Add more spice mix, to taste, and toss well after each addition.
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34
When cool, pack in an airtight jar.
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35
They will keep at room temperature for at least 2 weeks.
