Spiced Pumpkin Soup with Ginger Browned Butter

Warm spices and carmelized onions underscore the natural sweetness of pumpkin and butternut squash in this comforting dish. The easy swirl of ginger butter at the end adds a bit of flavor and a lot of style.

MAKES 8 SERVINGS

2 lbs Sugar Pie or other baking pumpkin
2 lbs butternut or acorn squash
8 cups reduced-sodium chicken broth, divided
7 tbsp butter, divided
2 medium onions, chopped
About 1 tsp salt
4 cloves garlic, chopped
2 TB plus 1 tsp freshly grated ginger, divided
1 tsp ground ginger
1/4 tsp freshly ground nutmeg
1/8 tsp ground cloves
1/8 tsp feshly ground cardamom seeds (from about 4 pods)
2 carrots,peeled and chopped
1/2 cup packed light brown sugar

1. Preheat oven to 375. Cut pumpkin and squash in half lengthwise. Scoop out seeds and any stringy
PARTS.UT

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