Lodi Squash Soup In a Lodi Squash Bowl

Serves 2

INGREDIENTS

4 Lodi squash 1 small yellow onion, thinly sliced
3 cloves garlic, thinly sliced
4 tablespoons extra virgin olive oil, divided
2 tablespooons unsalted butter
3 tablespoons sea salt, divided
1-2 quarters water or vegetable/animal broth
Freshly ground black pepper
1 tablespoon sherry vinegar
Pumpkin seed oil
Roasted pumpkin seeds

DIRECTIONS

Preheat oven to 375°F. Line a baking sheet with parchment paper.

Cut two of the squash in half, top to bottom, and scoop out seeds. Prep the other two squash (the ‘bowls’) as you would Jack-O-Lanterns, first by cutting circular ‘lids’—keeping the stems intact—then scooping out the seeds.

Place the first two squash cut side down on the parchment-lined baking sheet. With their lids still on, place the two ‘bowls’ upright on the same sheet. Drizzle 3 tablespoons of the olive oil over the cut and whole squash, and evenly sprinkle with 2 tablespoons of the salt.

Roast for about 30 to 45 minutes, or until tender. It’s important not to over-roast the ‘bowls,’ which means you may need to remove them first. They should remain intact and upright, but give easily when poked with a thin, sharp knife. The other halved squash are slightly more forgiving—you simply want them to be tender. Let the squash cool.

Meanwhile, heat a medium pot over medium heat and add the remaining tablespoon of olive oil. Add the onion, garlic and a pinch of salt and sautée until soft and translucent, about 10 minutes.

In a separate small saucepan, brown the butter by melting it over medium-high heat and stirring frequently. As soon as it’s deep amber and smells nutty, pour it into the cooked onion and garlic mixture.

Setting the ‘bowls’ aside, use a spoon to remove the flesh from the skins of the cut pieces of squash and add it to the pot with the onion, garlic and brown butter. Pour in 1 quart of water or stock. If your squash are on the larger side, you may need to add additional water or stock—it should cover the squash by about an inch. Add 1 tablespoon of salt.

Bring to a boil, then reduce to low and let simmer for about 20 to 30 minutes. Finish seasoning with more salt if needed, a few cracks of black pepper and the Sherry vinegar. Carefully purée the soup in batches in a high- speed blender (remembering that hot liquids will expand quickly), then return it to the pot.

When ready to serve, preheat the oven to 450°F and line a baking sheet with parchment paper. Reheat the squash ‘bowls’ in the oven on the baking sheet and the soup in a pot on the stove. When both are ready, place each whole squash in a shallow bowl and fill with hot soup. Place the lid on top or to the side, and garnish with pumpkin seed oil and/or roasted pumpkin seeds.

As you eat, gently scrape the insides of the Lodi squash “bowl” to get chunks of squash with your spoonfuls of soup.