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Cucina Casa M - Easy, Elegant Entertaining
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Butternut Squash Soup with Spicy Pepitas

Have you ever served soup as an appetizer? As we learned in Spain, It’s the perfect little morsel to satisfy your hunger, but not get you or your guests too full. My favorite fall soup is butternut squash. Sautéed onions, squash, apple and sage are puréed into a creamy consistency…but there’s not a drop of cream in it! Top with spicy pepitas to add just a little extra pop of flavor and crunch and be sure to make and extra batch of them, as they are an excellent snack on their own!
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Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins

Ingredients
  

  • 3 T Olive Oil
  • 1 Medium Onion peeled and medium diced
  • 2½ lbs Butternut Squash peeled, seeded, and cut into ½ inch dice (6 cups)
  • 1 Apple peeled, cored, and cut into ½ inch dice (about 1 cup)
  • 1½ T Fresh Sage chopped
  • 4-5 cups Chicken Stock
  • Salt & Pepper to taste
  • 2 cups Raw Pepitas
  • 1½ tsp Cumin Seeds toasted* or 1 ½ tsp. ground cumin
  • 1 tsp Salt
  • 1 tsp Ancho Chili Powder
  • 1 tsp Black Pepper
  • 2 T Lime Juice

Instructions
 

  • In a large soup pot, over medium heat, add the olive oil; once warm, add the onions and sauté 3-4 minutes until slightly soft. Add the squash and apples and toss with the onions; cook for 4-6 minutes.
  • Add 4 cups of stock and the sage. Cook until the squash are very soft, about 15 minutes. Remove from heat and cool somewhat.
  • Puree with an immersion blender or blender until soup is smooth and creamy. If the soup is to think add the remaining cup of stock, season with salt and pepper.
  • PEPITAS: In a medium bowl combine the ground cumin, salt, chili powder, and black pepper; toss until combined.
  • Add the pepitas and lime juice and toss until well coated. Place on a baking sheet in a 350º F oven and toasted for 5-7 minutes or until slightly brown. Let cool.
  • Serve the soup in bowls or cups and garnish with pepitas.

*Toasting Seeds

  • Place the seeds in a dry skillet over medium heat, shaking the pan continuously until the seeds become fragrant.
  • Remove toasted seeds from the pan and place in a spice grinder; grind to a fine powder.

Notes

TIPS & TRICKS
– The smaller the cubes of squash, the quicker it will cook.
– The soup can be made 2 days in advance.
– Pepitas can be made days in advance. Store in an airtight container. They make a great snack on their own.
– You can serve the sin little Turkish or espresso cups. Or, there are fun paper disposable cups available at party supply stores.