Butternut Squash Soup With Brown Butter Sage Pumpkin Seeds - cooking recipe

Ingredients

3 bouillon cubes (BOU)
1 large white onion
4 garlic cloves
8 cups butternut squash, peeled, seeded and cut into 1-inch pieces (1 large squash)
2 tablespoons butter
1 cup pumpkin seeds
3 tablespoons sage
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt
1 pinch pepper

Preparation

Preheat oven to 325. Lined a baking sheet with parchment paper. In a large soup pot, heat 1 tablespoon olive oil over medium-high heat. Add the onions, 1/2 teaspoon salt and some black pepper. Cook, stirring frequently, until onions are soft about 5-6 minute Add garlic and cook until onions begin to caramelize, another 5-6 minute Add 6 cups of water and the BOU cubes to the pot. Using a wooden spoon, scrape up brown bits from the bottom of the pan. Add the butternut squash and bring the water to a boil then lower heat to medium-low. Stir, then cover and cook until the squash is very soft, about 25 minute.
Melt the butter in a small pan over medium-low heat. Let it bubble until it is golden brown about 12 minutes. In a bowl, toss the brown butter, pumpkin seeds and sage plus a pinch of salt and pepper. Spread the seeds in an even layer on the baking sheet. Bake for about 20 min until golden brown, stirring a few times. Carefully transfer contents of the pot to a blender and puree until smooth. Adjust seasoning. Garnish with pumpkin seeds and extra fresh sage.