Spiced Pumpkin Soup with Ginger Browned Butter

Ingredients 2 pounds Sugar Pie or other baking pumpkin 2 pounds butternut or acorn squash 8 cups reduced-sodium chicken broth, divided 7 tablespoons butter, divided 2 medium onions, chopped About 1 tsp. salt 4 cloves garlic, chopped 2 tablespoons plus 1 tsp. freshly grated ginger, divided 1 teaspoon ground ginger 1/4 teaspoon freshly ground nutmeg 1/8 teaspoon ground cloves 1/8 teaspoon freshly ground cardamom seeds (from about 4 pods) 2 carrots, peeled and chopped 1/2 cup packed light brown sugar Preparation 1. Preheat oven to 375°. Cut pumpkin and squash in half lengthwise. Scoop out seeds and any stringy parts. Put flesh side up in a large roasting pan with 1 cup broth. Cover pan with foil and bake until vegetables are tender when pierced with a fork, about 1 hour. 2. Meanwhile, melt 3 tbsp. butter in a large pot over medium heat. Add onions and 1 tsp. salt. Cook, stirring occasionally, until onions are soft and start to look creamy, about 5 minutes. Reduce heat to low or medium-low and cook onions, stirring every few minutes, until they turn a caramel color and become quite sweet, about 30 minutes. Set aside. 3. When pumpkin and squash are tender, scoop out flesh and set aside; discard skins. Reserve any liquid in bottom of pan. 4. Return pot with onions to medium-high heat. Add garlic and 2 tbsp. fresh ginger. Cook, stirring, until fragrant, about 2 minutes. Add ground ginger, nutmeg, cloves, and cardamom. Cook, stirring, 1 minute. Add remaining 7 cups broth, the carrots, cooked pumpkin and squash, and reserved liquid from roasting pan. Bring to a boil, then reduce heat and simmer until carrots are tender, about 15 minutes. 5. Whirl vegetables in a blender (in batches) until completely smooth. (For silky-smooth soup, you can pour the puréed soup through a strainer.) Return to pot and stir in brown sugar. Season with salt to taste. Keep warm over low heat. 6. Put a small bowl or measuring cup next to the stove. Melt remaining 4 tbsp. butter in a small frying pan over medium-high heat. Add remaining 1 tsp. fresh ginger. Cook, stirring occasionally, until butter starts to foam. Stir mixture constantly until it starts to brown. Pour mixture into waiting bowl or measuring cup. Divide soup among 8 bowls and serve hot, with a swirl of ginger browned butter in each serving. Note: Nutritional analysis is per serving. Source: http://www.myrecipes.com/