Ingredients:

Soup:

• 1 large butternut squash (2 to 2 1/2 lbs.)
• 1 cup California walnuts
• 1/2 cup water
• 1 tablespoon vegetable oil
• 1 large yellow onion, diced
• 1 apple, peeled, cored, and quartered
• 1 tablespoon curry powder
• 2 teaspoons minced garlic
• 1 teaspoon brown sugar, dark
• 4 cups vegetable stock

Walnut Gremolata:

• 1 cup California walnuts, roasted and chopped
• 1/2 cup cilantro, chopped
• 2 tablespoons lemon zest
• 1 tablespoon curry powder
• 1/2 teaspoon kosher salt

YIELDS: 6 SERVINGS

Directions:

Preheat oven to 350° F and line a baking sheet with lightly oiled foil. Cut squash in half and scrape out seeds. Roast cut side down for 1 hour or until soft when pierced with a knife; turn cut side up. When cool enough to handle, scoop squash out of peel.

• While squash is roasting, puree walnuts and water in a food processor until smooth; set aside. Heat oil in a large saucepan over medium heat. Add onion and apple and cook for 10 minutes, stirring occasionally. Add curry powder, garlic, and brown sugar and cook for 2 minutes more.

• Place onion mixture, cooked squash, walnut mixture and half the vegetable broth in a blender and puree until smooth. Place back in pot and stir in remaining vegetable broth. Bring to a simmer and cook for 10 minutes more.

• While soup is simmering, combine all gremolata ingredients in a good processor. Pulse until walnuts are chopped, about the size of rice.

• Ladle hot soup into bowls and top with a spoonful of gremolata.

RECIPE TIPS

• Repurpose the gremolata to crust fish, chicken, or tofu.

• Hollow out a mini pumpkin and serve the soup inside. So cute!