Spiced Pumpkin Soup with Ginger Browned Butter

Ingredients

• 2 pounds acorn squash 
• 7 tablespoons butter divided
• 2  carrots peeled chopped
• 4 cloves garlic chopped
• 2 tablespoons ginger divided freshly grated
• 0.1 teaspoon ground cloves 
• 1 teaspoon ground ginger 
• 0.5 cup brown sugar light packed
• 8 cups chicken broth divided reduced-sodium
• 0.3 teaspoon nutmeg freshly ground
• 2 medium onions chopped
• 1 tsp salt 
• 0.1 teaspoon cardamom seeds freshly ground (from 4 pods)
• 2 pounds sugar pie 

Equipment

• bowl
• frying pan
• oven
• pot
• sieve
• blender
• roasting pan
• aluminum foil
• stove
• measuring cup

Directions

1. Preheat oven to 37
2. 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.
3. Meanwhile, melt 3 tbsp. butter in a large pot over medium heat.
4. 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.
5. When pumpkin and squash are tender, scoop out flesh and set aside; discard skins. Reserve any liquid in bottom of pan.
6. Return pot with onions to medium-high heat.
7. Add garlic and 2 tbsp. fresh ginger. Cook, stirring, until fragrant, about 2 minutes.
8. Add ground ginger, nutmeg, cloves, and cardamom. Cook, stirring, 1 minute.
9. 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.
10. Whirl vegetables in a blender (in batches) until completely smooth. (For silky-smooth soup, you can pour the pured soup through a strainer.) Return to pot and stir in brown sugar. Season with salt to taste. Keep warm over low heat.
11. 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.
12. Add remaining 1 tsp. fresh ginger. Cook, stirring occasionally, until butter starts to foam. Stir mixture constantly until it starts to brown.
13. 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.