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Stopped by my local gourmet food store (the retail arm of Sid Wainer & Sons, who provides produce and other goods for restaurants throughout the northeastern US) this past weekend. I was only looking for some King Trumpet mushrooms, but I have a hard time walking out of there without at least one impulse buy, and this time it ended up being a couple of small "Honeybaby" butternut squash, and a package of dried pomegranate seeds.
This is the end result: a butternut squash soup with a healthy dose of harissa paste to add some heat to the sweetness of the squash, topped with lemon-tahini sauce, roasted pumpkinseed oil, cilantro, mint, sumac, toasted pumpkin seeds, and dried pomegranate seeds. Very tasty, warming fall dish that is about as far from "pumpkin spice" as you can get while having spices mixed in to a very pumpkin-like squash.
Nikon D750 w/Nikkor 28-300 @ 230mm, 1/250s @ ƒ/8, ISO100. Single SB-700 strobe at full power above and to scene left, bounced off a white umbrella. Color finishing and slight crop in Adobe Lightroom Classic.
Ingredients
for the soup
2 Honeybaby butternut squash (or a larger butternut squash, about 2 lbs.)
1 large red onion, diced
5 cloves of garlic, chopped
2" knob of ginger, grated
1 tsp. cumin seed
1 tsp. coriander seed
2 tbl. harissa paste
3/4 c. Greek yogurt
salt
pepper
1-2 c. vegetable stock
olive oil
toppings
3 tbl. tahini paste
juice of 1/2 lemon
water
roasted pumpkinseed oil
cilantro leaves
mint leaves (chiffonade cut)
toasted pumpkin seeds (pepitas)
dried pomegranate seeds
ground sumac
Directions
Halve the squash, scoop out the seeds (save them to roast if you like), rub lightly with olive oil, salt lightly, and roast skin-side down in a 400°F oven until soft. Turn over and roast a bit longer to get some color on the cut side.
While the squash is roasting, sauté the onion, cumkn, and coriander in a little olive oil over medium heat until the onion softens and the spices are fragrant. Add the garlic and ginger and cook briefly. Deglaze the pan with about 1/2 c of vegetable stock.
Scoop out the squash flesh. Put it and the sautéed ingredients into a blender (I used a Vitamix for this, but any reasonable quality blender should work.) Add the harissa paste, a tablespoon or so of olive oil, and the Greek yogurt and purée until smooth, adding vegetable stock to get your desired consistency. I prefer this on the thick side, but thin enough to be ladle-able. Add salt and pepper to taste.
To make the lemon-tahini sauce, combine the tahini paste and lemon juice and whisk well, adding enough warm water to thin the mixture out to a consistency somewhere between sour cream and heavy cream.
Serve hot, with lemon-tahini sauce and pumpkinseed oil drizzled on top, sprinkled with sumac, and topped with the other herbs and seeds.
Makes 3-4 good sized portions.
via Recipes to Share Pool http://www.flickr.com/photos/djwtwo/30568142087/in/pool-34955636712@N01
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