Directions

For the soup:

Ingredients

2 tablespoons
extra-virgin olive oil
1/2 cup (1/4-inch) diced onion
1/4 cup (1/4-inch) diced celery
1/4 cup (1/4-inch) diced carrot
1 cinnamon stick
Sea salt, preferably gray salt
Freshly ground black pepper
About 4 cups chicken stock or canned low-salt chicken broth
1/2 teaspoon ground toasted coriander, optional
1 1/2 cups Roasted Winter Squash recipe

1/2 cup half-and-half, optional

Directions

To
serve:

Ingredients

1/4 cup mascarpone cheese, optional
2 tablespoons toasted pumpkin seeds, optional

Directions

Heat the olive
oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and
cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and
pepper.

Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several
minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld,
about 10 minutes. Discard the cinnamon stick.

Puree the soup in a blender until smooth. (The soup can be made ahead to this point,
cooled, covered, and refrigerated for several days or frozen for about 1 month. It will
thicken as it cools and may need thinning with stock or water when reheating.)

Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the

seasoning with salt and pepper. Keep warm until service.

Ingredients

To
serve:

Directions

Ladle the soup into serving bowls. Garnish evenly,
with the cheese and pumpkin seeds, if desired.

Roasted Winter Squash:

Ingredients

About 3 pounds butternut squash
(preferably 1 large squash)
Gray salt
Freshly ground black pepper
1/2 cup (1 stick) unsalted butter
2 tablespoons finely chopped fresh sage leaves
2 tablespoons granulated sugar
1/4 cup balsamic vinegar
1/4 cup dark unsulfured molasses
2 teaspoons Toasted Spice Rub, recipe follows

Directions

Preheat the
oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard
the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and

pepper.

Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam
and has turned a light brown, pull the pan off the heat and immediately add the sage,
sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub.
Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors.

Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed
baking sheet or baking dish large enough to hold the squash in a single layer. Place in
the oven and roast, tossing at least once, until very tender and caramelized, about 45
minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids
are runny.

Working in batches, if necessary, transfer the warm squash and all the cooking liquids to
a food processor and process until smooth. Use immediately, refrigerate for up to 5 days,
or freeze for up to 2 months.

Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey,
or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli;
make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon
and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your
favorite pumpkin pie recipe.

Variation for Smoky Butternut Squash: Cook the prepared squash on a baking sheet in a
covered grill with soaked chips to give a slightly smoky taste. Substitute in any of the
recipes that call for roasted squash. If cooking kabocha, acorn, or other
difficult-to-peel squash, cut in half, scoop out the seeds, and rub the insides and cut
edges with the vinegar/molasses mixture. Place on a baking sheet, cut sides up, and roast
at 400 degrees F until tender. Scoop out and puree.

Yield: about 2 cups puree

Toasted Spice Rub:

Ingredients

1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup (1-ounce) pure California chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon

Directions

Toast the fennel seeds,
coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel
turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and
toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a
plate to cool.

Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the
spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to
grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a
bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool,

dry place, or freeze.

Chef's notes: Toasting freshens spices, releases their oils, and makes them more fragrant,
as well as adding a new dimension of flavor.

Taste your chili powder before adding and, if spicy and hot, cut back the amount.
California chilies are almost sweet, not hot.

Yield: about 1 cup