This recipe is from the ‘2019 Guide to Local Food for Northern Michigan and the Upper Peninsula’
YIELDS: 2 Quarts
SOUP INGREDIENTS:
- 2 lbs Delicata Squash
- 2 Tbsp Fustini’s Gremolata Olive Oil
- 7 oz Valencia Onion, roughly chopped
- 2/3 oz Garlic, roughly chopped
- 1 Quart Vegetable Stock
- Salt, Chili Powder, and Fustini’s Sherry Vinegar to taste
DUKKAH:
- ½ Cup Walnuts
- ½ Cup Pumpkin Seeds
- 2 Tbsp Sesame Seeds
- 2 Tbsp Whole Coriander Seed
- 2 tsp Whole Cumin Seed
- 2 tsp Chili Powder
- 1 tsp Ground Cinnamon
- 1 tsp Salt
DIRECTIONS:
Preheat oven to 400 degrees. Place whole squash on a parchment-lined sheet tray, and pierce several holes in each squash with a small knife. Place the squash in the oven and roast for 30-45 mins until very tender. Remove from oven and let cool slightly.
While the squash is cooling, make the Dukkah. Reduce oven heat to 300 degrees, and line two sheet trays with parchment paper. Place walnuts on one tray and pumpkin seeds on the other and put them both into the oven. Toast until very fragrant and just beginning to brown, about 5-10 minutes (note: pumpkin seeds will typically be finished before walnuts). Place sesame, coriander, and cumin seeds in a dry skillet over medium-low heat and toast until very fragrant and slightly darker, about 5 minutes, frequently stirring. When everything is toasted, place all ingredients including chili powder, cinnamon, and salt in the bowl of a food processor. Pulse until well ground, but do not let it go to a powder. Pour Dukkah into a small bowl and set aside.
Once the squash is cool enough to handle, cut it in half and scoop it out and discard all the seeds with a spoon. Next, use the spoon to scoop out all of the flesh into a bowl and set aside.
Heat Gremolata olive oil in a saucepan over medium heat. Add onion and garlic, and sauté until tender and slightly browned. Add squash and stock and bring to a boil. Allow to simmer for 20-30 minutes, then puree in batches with a blender. Pass through a fine strainer if desired.
Taste the soup and adjust the seasoning with a little salt, chili powder, and sherry vinegar, if necessary.
Ladle soup into bowls, top each bowl with a sprinkle of dukkah, and enjoy!
SAM BRICKMAN, Fustini’s Fresh Take, Traverse City