Perfect for a fall or Thanksgiving table

Ingredients

2 tablespoons extra-virgin olive oil

1/2 cup diced onion

1/4 cup diced celery

1/4 cup diced carrot

1 cinnamon stick

Kosher salt

Freshly ground black pepper

About 4 cups chicken stock or canned low-salt chicken broth

1/2 teaspoon ground toasted coriander, optional

1 1/2 cups Roasted Winter Squash recipe

2 tablespoons toasted pumpkin seeds, optional

TOASTED SPICE RUB:

1/4 cup fennel seeds

1 tablespoon coriander seeds

1 tablespoon peppercorns

1 1/2 teaspoons red pepper flakes

1/4 cup (1-ounce) pure California chili powder

2 tablespoons kosher salt

2 tablespoons ground cinnamon

ROASTED WINTER SQUASH:

About 3 pounds butternut squash (preferably 1 large squash)

Kosher salt

Freshly ground black pepper

1/2 cup (1 stick) unsalted butter

2 tablespoons finely chopped fresh sage leaves

2 tablespoons granulated sugar

1/4 cup balsamic vinegar

1/4 cup dark unsulfured molasses

2 teaspoons Toasted Spice Rub, recipe follows

Directions

Step 1: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot, and cinnamon stick and saute until soft but not brown, about 10 minutes. Season with salt and pepper. 

Step 2: Add the chicken stock and the coriander, if using, and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick. 

Step 3: Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.) 

Step 4: Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper. Keep warm until service.

Step 5: Ladle the soup into serving bowls. Garnish evenly, with the cheese and pumpkin seeds, if desired.

Step 6: Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. 

Step 7: Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients. Keep the spice mix in a glass jar in a cool, dry place, or freeze. 

Step 8: Chef's notes: Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor. 

Step 9: Taste your chili powder before adding and, if spicy and hot, cut back the amount. California chilies are almost sweet, not hot. 

Step 10: Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl and season with salt and pepper. 

Step 11: Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors. 

Step 12: Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny. 

Step 13: Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months. 

Step 14: Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork; stir into polenta just before the end of cooking; use as a stuffing for ravioli; make into a soup; or use to flavor pastina. Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe. 

Step 15: Variation for Smoky Butternut Squash: Cook the prepared squash on a baking sheet in a covered grill with soaked chips to give a slightly smoky taste. Substitute in any of the recipes that call for roasted squash. If cooking kabocha, acorn, or other difficult-to-peel squash, cut in half, scoop out the seeds, and rub the insides and cut edges with the vinegar/molasses mixture. Place on a baking sheet, cut sides up, and roast at 400 degrees F until tender. Scoop out and puree.