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ROASTED BUTTERNUT SQUASH SOUP * WITH PEPITAS
2 to 2-1/2 pounds butternut squash
2 tsp sunflower oil
1 onion, chopped
1 celery rib, chopped
4 cups low fat milk or stock
2 TBSP lemon juice
1/4 tsp cumin
pinch, allspice
2 TBSP dry sherry or marsala
sea salt and freshly ground black pepper
2 TBSP pumpkin seeds or reserved butternut squash seeds
Preheat the oven to 350º F.
Cut the butternut squash in half, scrape out the seeds, and place it, cut-side down, on a baking sheet or baking dish. Bake for about 40 minutes or until tender and easily pierced with a fork. Allow the squash to cool for about 10 minutes before proceeding, as it will be easier to handle when it is not so hot.
While the butternut squash is baking, heat the oil in a small sauté pan and sauté the onion and celery for about 3 minutes or until softened and clear.
Scoop out the squash pulp with a large spoon, put it into a large bowl and add the onion, celery, milk and water. Stir to combine. Ladle some of this mixture into a blender and purée it in batches, being careful not to overfill the blender. Strain the soup through a colander to remove any remaining fiber or seeds. Add the lemon juice, cumin, allspice, and sherry. Season to taste with salt and pepper.
Spread the pumpkinseeds or cleaned reserved butternut squash seeds on a baking sheet and roast in the oven for 10 minutes or until toasted.
Assembly: Reheat the soup, divide it among 4 warmed soup bowls and sprinkle with the pepitas or pumpkinseeds.
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