Squash Soup with Toasted Walnut Butter

Wednesday made the One Pot Butternut Squash Alfredo from the Tasty video you posted on Facebook.   It was ok.........not great...........  

Saturday night we had this yummy soup

1/2 cup toasted walnuts, chopped; 

3 Tbsp. unsalted butter;

 1 Tbsp. maple syrup; 

1/2 t. ground cinnamon;

1/2 t. kosher salt,

 1/2 t. ground pepper to taste

Melt butter in microwave, then stir in remaining ingredients.  Chill.

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2 med. butternut squash

2 Tbsp. olive oil

2 med. onions, cut into thin slices

2 cloves garlic, minced

2-inch piece fresh ginger, finely chopped

3 Tbsp. butter

1 Tbsp. light brown sugar

1 small cinnamon stick

4 cups chicken broth

Preheat oven to 375 degrees.  Cut squash in half, scoop out seeds. Put olive oil on foil-lined jelly roll pan and place squash on pan, cut side down.  Bake until soft, approx. 50 mins.  After it is cool, scoop out pulp.

Melt butter in large pot.  Add garlic until lightly browned, then add onions and ginger and cook until soft.

Add brown sugar and cinnamon stick to pot. Cover and let ingredients sweat for approx. 10 mins.  Then add the squash pulp and chicken broth.  Bring to a boil, then reduce heat to med. low.   Cover and simmer 10-15 mins.   Discard cinnamon stick and puree soup, either with an immersion blender in pot, or in batches in a blender.  Return soup to pot, reheat and serve with walnut butter.