Frangelico Butternut Squash Soup

1. 1

   Set oven to 350 F

2. 2

   Separate seeds from fibrous material and place seeds in a small bowl. Add oil and salt to the seeds and evenly scatter seeds on sheet pan. Remove sheet pan from the oven when the seeds are crispy, 10-15 minutes. This will be part of the garnish.

3. 3

   Saute onion, carrot and celery with olive oil in an 8-quart pot. Add salt, ginger, cayenne and continue to saute until onions start to become translucent, around 4 minutes. Add water, heavy cream and butternut squash. Bring to a boil then reduce heat to a simmer for 20 minutes.

4. 4

   Once the soup is complete, add Frangelico, ground pepper and puree the soup with either a blender or an immersion blender.

5. 5

   *Note: If using a blender, puree in small batches, filling the soup to only halfway. Warm liquids expand in blenders.

6. 6

   Garnish with the toasted squash seeds

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