Squash and Seaweed Soup
*If using a stand up blender instead of immersion blender:Use a large spoon to scoop the butternut squash flesh into your blender. Pour in 2 cups vegetable broth, adding additional cups as necessary. Add in shallot and seaweed mixture and blend.
- 1 large butternut squash (about 3 pounds), halved vertically and seeds removed
- 1 tablespoon olive oil
- ½ cup chopped shallot
- 1 cup chopped fresh pacific dulse
- 1 teaspoon salt
- 4 garlic cloves, pressed or minced
- Freshly ground black pepper, to taste
- 3 to 4 cups vegetable broth, as needed
- 1 to 2 tablespoons butter, to taste
- Preheat the oven to 425 degrees F. Place butternut squash on parchment lined baking sheet. Drizzle and rub olive oil on each half of squash, covering the inside. Sprinkle it with salt and pepper and turn face down on the baking sheet. Roast about 40 minutes until tender and fully cooked through.
- Meanwhile, in a large pot, warm 1 tbsp olive oil, add chopped shallot and salt lightly. Cook until shallot has softened and is golden brown, about 3 to 4 minutes. Add chopped seaweed and cook until all dulse has turned dark green, stirring to avoid burning. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
- Scoop the butternut squash flesh into your large pot as well as 3 cups of broth. Discard the tough skin. Additional cups of broth can be added as needed. Bring contents to a simmer and cook about 15 minutes, until flavors have melded. Carefully use your immersion blender to blend the soup completely, then add 1 to 2 tablespoons butter or olive oil, to taste, and blend again. Taste and blend in more salt and pepper, if necessary.