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Ingredients
- 2 to 2 1/2 pounds Butternut Squash
- 2 teaspoons sunflower oil
- 1 Onion, chopped
- 1 Celery rib, chopped
- 4 cups low fat milk or stock
- 2 tablespoons lemon juice
- 1/4 teaspoon cumin
- Pinch of allspice
- 2 tablespoons dry sherry or marsala
- Sea salt and freshly ground black pepper
- 2 tablespoons Pumpkin or Butternut Squash seeds
Instructions
Preheat the oven to 350º F. Halve the Butternut Squash, scrape out the seeds and place it, cut-side down, on a baking sheet. Bake for 40 minutes, or until easily pierced with a fork, and cool for 10 minutes. While the Squash is baking, heat the oil in a small sauté pan and sauté the Onion and Celery for 3 minutes or until soft and clear. Scoop the Squash pulp out into a large bowl, add the Onion, Celery and milk or stock and stir to combine. In batches, ladle this mixture into a blender and purée it, being careful not to overfill the blender. Strain this soup through a colander to remove fiber or seeds. Add the lemon juice, cumin, allspice, sherry and salt and pepper to taste. Spread the Pumpkin or Squash seeds on a baking sheet and roast for about 10 minutes. Reheat the soup, divide it among 4 warmed soup bowls and sprinkle with the Pumpkin seeds or Pepitas.
