When cool weather reaches the bay I love the idea of soup. Soup + squash, how much better does it get on a foggy day.
Good ol' Martha Stewart provided the original recipe and her readers offered some suggestions that I incorporated. The results were delicious and I will definitely be making it again. The recipe below includes the alterations that I tried, yummy.
The ingredients:
2 tbls butter1 small onion, chopped
1 piece fresh ginger (3 inches), peeled and chopped
3 garlic cloves, chopped
2 parsnips, peeled and cut into cubes
2 3/4 pounds butternut squash, cut in 3/4 inch cubes
A pinch of nutmeg, cumin, turmeric, coriander, red chili powder
4 cups chicken broth
1/4 cup fresh orange juice
Coarse salt and ground pepper
Sour cream (optional)
Spicy Pumpkin Seeds
The steps:
Puree soup in two batches. To allow the heat to escape while blending, remove the cap from the lid and cover the top with a dish towel. Stir in juice and season with salt and pepper.
The seeds:
1 tsp chili powder
1/8 - 1/4 tsp cayenne pepper
1/2 tsp coarse salt
2 tsp fresh lime juice
Preheat oven to 350 degrees. In a medium bowl, combine pumpkin seeds, chili powder, cayenne pepper, coarse salt, and fresh lime juice; toss to coat. Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes.
Top warm soup with sour cream and pumpkin seeds and serve with toasted baguette.
Enjoy!