Featuring BOU chicken bouillon cubes.
What You’ll Need:
1 large white onion, thinly sliced
4 garlic cloves, thinly sliced
3 BOU chicken cubes
1 butternut squash (about 2 1/2 pounds), peeled, seeded and cut into 1-inch pieces (about 8 cups)
2 tablespoons grass-fed butter
1 cup raw shelled pumpkin seeds
3 tablespoons chopped fresh sage, plus extra for garnish
Extra virgin olive oil
What to Do:
Preheat oven to 325°F. Prepare a baking sheet lined with parchment paper and set aside.
In a large soup pot, heat 1 tbsp olive oil over medium-high heat. Add the onions, 1/2 teaspoon salt, and a few grinds of black pepper. Cook, stirring frequently, until onions are soft and translucent about 5-6 minutes, reducing the heat if necessary. Add the garlic and cook until onions begin to caramelize, another 5-6 minutes.
Add 6 cups of water and the BOU cubes to the pot. Add the butternut squash. There should be enough water to cover everything in the pot. Bring the water to a boil then the lower heat to medium-low and stir well, making sure the BOU cubes have dissolved. Cover the pot and cook until the squash is very soft and a fork passes easily through it, about 25 minutes.
Meanwhile, melt the butter in a small pan over medium-low heat. Let it bubble until it is golden brown and has a nutty fragrance, about 12 minutes. In a medium bowl, toss the brown butter, pumpkin seeds and sage plus a generous pinch of salt and pepper. Spread the pumpkin seeds in an even layer on the baking sheet and bake for about 20 minutes until golden brown, stirring a few times. Set on a rack to cool.
When the squash has finished cooking, carefully transfer everything in the pot to a blender, or use an immersion blender, and puree until smooth. Taste and adjust salt and pepper.
Garnish with pumpkin seeds and extra fresh sage.
Serve immediately and enjoy!
This recipe has been published in partnership with BOU.