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Cream Of Butternut Squash Soup With Pumpkin Seed Garnish

Make Cream Of Butternut Squash Soup With Pumpkin Seed Garnish at home with Butter, Yellow Onion Chopped, Celery Chopped, Carrots Peeled And Chopped, and Butternut Squash Peeled Seeded And Cubed. Serves 8. Scale it up or down for the number of people at the table.

Ingredients

• 3 tbsp
• 1
• 1 stalk
• 2
• 1
• 2
• 2 qt
• 1
• 2 tsp
• 1 tbsp
• 1/4 tsp
• 1 cup
• 8 tbsp

Method (preview)

1. 1

   Melt butter in a heavy-bottomed stock pot.

2. 2

   Add the onion, celery, and carrots.

3. 3

   Stir over medium heat until the carrots soften a bit and the onion is translucent.

4. 4

   Add the butternut squash, potatoes and the chicken stock and bring the mixture to a boil.

5. 5

   Reduce heat and cover partially.

6. 6

   Add the bay leaf and allow to simmer for 45 minutes to 1 hour, or until the squash is very soft.

7. 7

   Remove from heat and puree the solids with the liquid in a blender or a food processor until smooth and creamy.

8. 8

   Add salt, sugar, nutmeg and cream and stir to combine.

9. 9

   If you have a heavy cast iron frying pan, warm over medium-high heat for about 15-20 seconds before adding the pumpkin seeds.

10. 10

    This does not need any oil.

11. 11

    If you don't have a cast iron pan, place the seeds on a cookie sheet in a preheated 350F oven and bake for 4-6 minutes of until they are toasty.

12. 12

    Contributed to the FareShare Gazette by Art 17 October 2003 www.fareshare.net