Email to Buny      

Butternut/Pumpkin: Cream of Butternut Squash Soup

Source of Recipe

www.idunno4recipes.com


List of Ingredients

3 tablespoons butter
1 small yellow onion, chopped
1 stalk celery, chopped
2 carrots, peeled and chopped
1 large butternut squash, peel, seed, cube
2 russet potatoes, peeled and cubed
2 quarts chicken stock (unsalted)
1 bay leaf
2 teaspoons salt
1 tablespoon sugar
1/4 teaspoon nutmeg
1 cup light cream
8 tablespoons toasted pumpkin seeds


Recipe

Melt butter in a heavy-bottomed stock pot. Add the onion, celery, and carrots. Stir over medium heat until the carrots soften a bit and the onion is translucent. Add the butternut squash, potatoes and the chicken stock and bring the mixture to a boil. Reduce heat and cover partially. Add the bay leaf and allow to simmer for 45 minutes to 1 hour, or until the squash is very soft. Remove from heat and puree the solids with the liquid in a blender or a food processor until smooth and creamy. Add salt, sugar, nutmeg and cream and stir to combine. Taste. Cool and refrigerate. Reheat gently over very low heat before packing in a wide mouth thermos to take on your picnic.

Toasted Pumpkin Seeds: If you have a heavy cast iron frying pan, warm over medium-high heat for about 15-20 seconds before adding the pumpkin seeds. This does not need any oil. As a matter of fact, the nutty crispness of the seeds comes out better in this method than if they were fried in oil, not to mention the calories that you would be consuming. If you don't have a cast iron pan, place the seeds on a cookie sheet in a preheated 350ºF oven and bake for 4-6 minutes of until they are toasty.