Curried butternut squash soup with pumpkin seed granola and ginger batons recipe

This is the fall and winter counterpart to our spring and summer pea soup, a butternut squash soup that my daughter Emma loves as much as our guests do. We always make an ample supply of the sweet-savory granola because our diners relish it, both in the dish and passed on the side. If you don’t finish it, save the leftovers for a snack or breakfast. You can turn this into a full meal by adding the roasted duck breast discussed in Restaurant Embellishments.