Recipe: Butternut Squash Walnut Cream Soup

Ingredients

• 2 tablespoons olive oil
• 1 small butternut squash (about 3 pounds), peeled and cut into 1-inch cubes
• 2 medium shallots, diced (about 1/2 cup)
• 1 clove garlic, peeled and smashed
• 1 teaspoon kosher salt
• 1 teaspoon chopped fresh thyme leaves
• 1/2 teaspoon curry powder
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly ground black pepper
• 1 quart low-sodium vegetable broth
• 4 1/2 ounces California walnut halves (1 cup plus 2 tablespoons)
• 3/4 cup loosely packed fresh parsley leaves, finely chopped
• 2 teaspoons fresh thyme leaves, finely chopped
• 1 clove garlic, grated
• Finely grated zest of 1 medium orange
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 3/4 cup water
• 3/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg

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