Subj : Chile 4398 To : All From : Dave Drum Date : Sat Oct 26 2013 06:56:42 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 MMMMM .... "A little greed can get you a lot of stuff." --- BBBS/Li6 v4.10 Dada-1 * Origin: Prism bbs (1:261/38) .