MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Quick Butternut Squash Soup w/Spiced Pepitas
Categories: Squash, Nuts, Soups, Chilies
Yield: 4 Servings

MMMMM----------------------------SOUP---------------------------------
1 tb Olive oil
1 md Leek; white, lt green parts
- thin sliced
1 c Thin sliced celery
1 c Thin sliced carrots
2 cl Garlic; peeled, crushed
20 oz Fresh peeled, chopped
- butternut squash
1 qt Chicken broth
1/4 c Creme fraiche or heavy cream
- (opt)
Salt and pepper

MMMMM--------------------------PEPITAS-------------------------------
1/2 c Raw pumpkin seeds *
1/2 ts Cumin
1/2 ts Sugar
pn Cayenne pepper

Peeled and chopped butternut squash is available in the
produce aisle of grocery stores such as Trader Joe's,
Whole Foods and Bristol Farms.

For the soup: In a large heavy-bottomed stock pot or Dutch
oven over medium heat, heat the olive oil then add the
leeks, celery, carrots and garlic. Saute until the leeks
are tender, about 5 minutes. Add the squash and stock,
then bring to a simmer. Cook until the squash and carrots
are tender, 8 to 10 minutes depending on the size of the
squash pieces. Puree with an immersion blender or in a
blender until smooth, then stir in the cream, if using.
Season to taste with salt and pepper and serve immediately
with the pepitas.

For the pepitas: While the soup is simmering, place the
pepitas in a nonstick skillet over medium heat. When the
pan is hot, add the cumin, sugar, cayenne and salt and
pepper to taste. Stir until the seasonings have melted
into the seeds. (You will only need about half of the
pepitas to garnish the soup; the rest make a great snack.)

Note: Pepitas, or hulled green pumpkin seeds, are
available at Latin grocers and health food stores.

Serves 4

URL: http://sfgate.com

MM Format by Dave Drum - 29 October 2009

Uncle Dirty Dave's Archives

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... "A little greed can get you a lot of stuff."

--- BBBS/Li6 v4.10 Dada-1
* Origin: Prism bbs (1:261/38)