SOUP

ROASTED BUTTERNUT SQUASH SOUP WITH POPCORN

Alexandra Guarnaschelli, host of Food Network's Alex's Day Off, came up with this kid-friendly soup topped with popcorn. Our 5-year-old taster generally avoids squash but loved this.

• 3 pounds butternut squash, washed

• 6 tablespoons butter, divided

• 1 tablespoon molasses

• 1 tablespoon dark brown sugar

• Kosher salt and ground white pepper, to taste

• ½ teaspoon ground ginger

• 1 knob fresh ginger, peeled and finely grated

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon ground cloves

• Zest and juice of 1 orange

• 1 tablespoon Worcestershire sauce

• ½ tablespoon garlic oil (or olive oil)

• 1 cup skim milk

• ½ cup heavy cream

• 2 cups popped popcorn

Heat the oven to 375 degrees. Trim the ends of the squash and halve them lengthwise. Scrape out the seeds and arrange the halves in a single layer, cut sides up, in a large roasting pan. Set aside.

In a small saucepan over medium, melt 4 tablespoons of the butter. When the butter turns light brown, remove it from the heat and immediately divide it between the cavities of the squash halves. Drizzle the cut sides of the squash with the molasses.

In a small bowl, mix the brown sugar, 1 teaspoon of salt, 1/4 teaspoon of white pepper, the ground ginger, fresh ginger, cinnamon and cloves. Sprinkle the cut sides of the squash with the seasoning mixture.

Add enough water to the roasting pan to come about 1 inch up the sides of the squash. Cover the pan with foil and seal the edges tightly. Bake for 2 hours. To check for doneness, pierce one of the halves with the tip of a small knife; it should slide in and out easily. Uncover and set aside to cool.

Using a large spoon, scoop the squash flesh (and any liquid in the cavities) into a large saucepan. Over low heat, stir in the orange zest and juice, Worcestershire and garlic oil. Taste for seasoning, adding salt or molasses if needed. Stir in the milk, cream and 1 cup water.

In a small saucepan, melt the remaining butter and heat until lightly browned. Stir the browned butter into the soup.

Working in batches, puree the soup in a blender or food processor, adding up to 1 cup water if a thinner soup is desired. Adjust seasonings. Serve topped with popcorn. Makes 4 to 5 servings.

Source: Adapted from Alexandra Guarnaschelli.

Per serving: 546 calories (50 percent from fat), 32.1 g fat (18.4 g saturated, 9.4 g onounsaturated), 87.8 mg cholesterol, 7.5 g protein, 64.7 g carbohydrates, 7.6 g fiber, 268.1 mg sodium.