Frangelico Butternut Squash Soup

• 2 butternut squash, reserve seeds
• 1 teaspoon, olive oil
• 2 pinches, sea salt
• 3 tablespoons, olive oil
• 1 large yellow onion, small diced
• 2 stalks celery, small diced
• 2 medium carrots, peeled small diced
• 1/8 teaspoon, cayenne
• 1 teaspoon, powdered ginger
• 2 tablespoons, salt
• 2 medium butternut squash, peeled,seeded and cut into 1" chunks (reserve seeds)
• 6 cups, water
• 2 pints, heavy cream
• 3/4 cup, Frangelico
• 1/4 teaspoon, freshly ground pepper

1. Set oven to 350 F
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. 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. Once the soup is complete, add Frangelico, ground pepper and puree the soup with either a blender or an immersion blender.
5. *Note: If using a blender, puree in small batches, filling the soup to only halfway. Warm liquids expand in blenders.
6. Garnish with the toasted squash seeds

butternut squash, olive oil, pinches, olive oil, yellow onion, stalks celery, carrots, cayenne, powdered ginger, salt, butternut squash, water, pints, frangelico, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/frangelico-butternut-squash-soup-50106607 (may not work)