Heather Pierce Giannone (Fairfield, Connecticut)
Serves 4
Connecticut is nicknamed the “Nutmeg State,” although the spice is not indigenous to Connecticut. In the eighteenth and nineteenth centuries, it had been brought over by sailors returning from a voyage, and became a local favorite. Use freshly ground nutmeg in this recipe to make a big flavor difference.
Story by Chef Nicole
2 medium butternut squash
3 tablespoons olive oil, divided
1 large onion, diced
2–3 medium carrots, sliced into ¼-inch rounds
½ teaspoon cinnamon
¼ teaspoon ground ginger
Pinch nutmeg, freshly grated
4 cups chicken broth/stock or vegetable broth (see this page)
Fresh sage, toasted squash, or pumpkin seeds (see Chef’s Tips on nuts and seeds, this page)
Greek yogurt, for garnish
Sea salt and freshly cracked black pepper, to taste
Preheat an oven to 400°F. Slice the squash in half lengthwise. Drizzle 1 tablespoon of olive oil on a baking sheet, place the squash cut-side-down, and move them around to coat in the olive oil. Pierce the skins a few times with a fork. Roast the squash in the oven until tender (about 30–40 minutes). Take out the squash and let it cool.
Heat 2 tablespoons of olive oil in a large pot. Add onions, salt, and pepper, and sauté for 2–3 minutes. Add carrots, and sauté for another 2–3 minutes. Scoop out the seeds from the squash with a large spoon, and discard or reserve to toast as a garnish. Scoop out the roasted squash from the skin, and add to a pot. Add cinnamon, ginger, nutmeg, and broth, and bring to a boil. Lower heat to a simmer and cover for 20 minutes.
Remove from the heat and puree the soup with an immersion blender (if you do not have an immersion blender, remove the vegetables with a slotted spoon, puree in batches using a blender or food processor, and then add it back to the pot).
Season with salt and pepper to taste. Garnish with sage, toasted seeds, or a dollop of plain Greek yogurt, if desired.