Saturday, January 22, 2011

Butternut Squash Soup with Spicy Pumpkin Seeds

I just HAVE TO share this recipe that I ate last night, made by a neighbor. It was totally, absolutely de-LISH! I insisted on bringing a bowl home for my husband to try it because it was so incredible. He was already sleeping. I was completely full, and it was late in the evening. I looked down at it, paused, and ate the entire bowl quickly - without a second thought. The spicy pumpkin seeds add a lot of taste. In my opinion, it is a perfect soup.

Butternut Squash Soup with Spicy Pumpkin Seeds
2 Tbsp butter
1 small onion chopped
1 2" piece of peeled ginger chopped
2 cloves garlic, chopped
2 3/4 lb. butternut squash, peeled and cut into 3/4" cubes (great deal at Costco)
1/4 cup fresh orange juice
1 1/2 tsp. coarse salt
Ground pepper to taste
Sour cream (optional for garnish)

Melt butter in large saucepan or skillet. Saute onion until fragrant, about 2 minutes. Add ginger, garlic, and squash. Cook, stirring occasionally until fragrant, 6-8 minutes. Stir in 4 cups water. Bring to a boil. Reduce heat. Simmer until tender 20-25 minutes. Puree soup in two batches, stir in juice and salt. Serve hot with sour cream, pepper, and spicy pumpkin seeds.

Spicy Pumpkin Seeds
Preheat oven to 350. Combine 1 cup raw (Trader Joe) green pumpkin seeds, 1 tsp. chili powder, 1/8-1/4 tsp. cayenne, 1/2 tsp. salt, and 2 tsp. fresh lime juice. Toss to coat seeds. Spread on a rimmed baking sheet. Bake until puffed and browned, about 10 minutes.

(Plus, huge plus, my neighbor said it would be a great soup to make in a Vitamix!)

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