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Jewish World Review
Curried Squash Soup With Spiced Pumpkin Seeds is hearty, tangy --- delicious
At this time of year, squash is so abundant that many of us feel compelled to use it in as many ways as possible. What better way is there to enjoy this class fall vegetable than in a hearty, tangy soup? The spiced seeds are a perfect addition to the soup, but you might want to make these just to keep on hand as a snack.
CURRIED SQUASH SOUP WITH SPICED PUMPKIN SEEDS
- 1 sweet potato (see note)
- 1 1/2 acorn squash (see note)
- 6 tablespoons unsalted organic butter
- Salt and pepper
- 1 red onion peeled, trimmed, and finely diced
- 1/4 teaspoon fresh ground nutmeg
- 1/3 teaspoon curry powder
- 1/3 teaspoon ground ginger
- 1 1/2 quarts vegetable stock
- 1/4 cup whole milk
- Spiced pumpkin seeds (see recipe below)
- Creme fraiche (for garnish, optional)
- Toasted peasant bread (for garnish, optional)
Preheat the oven to 350 F. Cut each squash in half and discard the seeds. Brush cut sides with 2 tablespoons of melted butter. Season squash with salt and pepper. Arrange the squash cut side down on a rack placed in a baking tray and bake until tender, about 1 hour. Bake sweet potato until soft (about 40 min).
In a medium stockpot, melt the remaining 4 tablespoons of butter. Over low heat, sweat the onion with all spices listed above. Pour in stock and bring to a simmer. Cook about 20 minutes.
When squash is soft, scoop out the insides of the squash and sweet potato and throw out the skin. Then puree the sweet potato and squash in a blender, adding milk as you are blending. Add the pureed squash to onions and hot stock. Use low heat until soup is heated through. Do not allow soup to simmer or boil. Season soup with salt and pepper and add more spices if necessary. Garnish soup with creme fraiche and/or spiced pumpkin seeds, and serve with toasted peasant bread.
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Note: You can substitute the sweet potato and acorn squash with 2 butternut squash.
SPICED PUMPKIN SEEDS
- 1 tbsp olive oil
- 1/2 cup pumpkin seeds
- 1/4 tsp salt
- 1/2 tsp ginger
- 1/8 tsp ground cardamom
- 1/4 tsp allspice
- 1/8 tsp cloves
- 1/4 tsp cinnamon
Toss oil and pumpkin seeds together, then add salt and spices, and bake in oven for 5-8 minutes at 375 F or until toasted and the spices are fragrant.
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