Styrian pumpkin seed oil, Austria’s dark green culinary treasure, boasts a deeply nutty flavour. If you can’t find it, other nut oils, like walnut or hazelnut oils, make a tasty substitute.
Preparation time: 1 hour
Serves 6 as an appetizer
2 tablespoons organic, unsalted butter
1 organic onion, roughly chopped
1 tablespoon minced organic ginger
2 organic garlic cloves, minced
1 teaspoon Chinese five-spice powder
1 teaspoon salt
Freshly grated black pepper to taste
1 ¾ pounds peeled and cubed organic butternut squash (5 to 6 cups)
4 cups homemade chicken stock or store-bought organic, low-sodium chicken broth
1 tablespoon Styrian pumpkin seed oil or nut oil, divided
1/2 cup salted and roasted organic pepitas, divided
1. In a large lidded pot, melt butter over medium heat and sauté onion, ginger, and garlic until soft, about five minutes. Add Chinese five-spice powder and some black pepper to taste, and sauté for another minute. Add squash and the chicken stock, bring to a boil, reduce heat to low, cover with lid slightly ajar, and cook until the squash is extremely tender, about 30 minutes.
2. Cool slightly, and working in batches, purée the soup in a blender. To avoid splattering, remove cap from lid and cover with a dishtowel so heat can escape. Adjust seasoning and garnish each bowl with a drizzle of pumpkin seed oil and sprinkle of pepitas.