Tuesday, October 11, 2011

Butternut Squash Soup with Toasted Pepitas

Me 'n my fancy toast points...

Another one photo post today. To say I am trying to "perfect" my time management skills would be a gross overstatement. It's something more along the lines of holding on for dear life and screaming your head off on a rolly-coaster you're not properly strapped into. Who knew life could get so silly and busy. At least I got a crocodile in spelling.

Down to the business of SOUP! I haven't made this soup since I was in college, and the last time I did I enjoyed eating it so much that I became completely ensconced and didn't do dishes for a week. I found out how difficult it is to get rid of fruit flies. I recommend a vacuum attachment... or getting off one's ass and doing the dishes.

I really like this soup. It has lots of squashy fall flavor, and the pepitas and sour cream really add a lot of complex spice. The chocolate lover stated that the combination of flavors was "confusing", I think he meant that I'm a genius.

Pureed Butternut Squash Soup
2 Tbl Butter
1 small onion, chopped
1 two inch piece fresh ginger, peeled and chopped (ADVICE ON FRESH GINGER APPRECIATED)
2 garlic cloves, chopped
2.75 Lb butternut squash, peeled, seeded, and chopped into 3/4 inch cubes*
1/4 cup fresh orange juice
Coarse salt & pepper
sour cream if you so desire

*Save your seeds! Most squash seeds can be tossed with a little olive oil, salt (seasoned if you like), and pepper, and toasted in the oven for just a few minutes for a tasty snack. You could also top your soup with them.

Spiced Pepitas
1 cup raw pumpkin seeds (pepitas)
1 tsp chili powder
1/8-1/4 tsp cayenne pepper
1/2 tsp coarse salt
2 tsp lime juice


Preheat the oven to 350 degrees.

Toss the pepitas with the chili powder, cayenne pepper, salt, and lime juice. Spread the seeds out over a lined baking sheet and toast for about 10 minutes. Keep an eye on them, seeds and nuts burn fast!

Melt the butter in a large pot or saucepan over medium heat. Add the onion, cook for about 2 minutes until fragrant. Add ginger, garlic, and squash. Cook this mixture for 6-8 minutes. Stir in four cups of water, bring to a boil. Reduce to a simmer and cook for about 20 minutes, stirring occasionally. You're looking for a tender squash that mashes pretty easily up against the side of the pan.

If you are lucky enough to have an immersion blender, I would recommend using it to puree the soup. Use caution while pureeing ridiculously hot liquids, keep the hand blender submerged and work slowly. You can use a blender if you cover the top with a dish towel so the heat can escape. Once the soup is at the desired consistency, stir in 1/4 cup orange juice, and 1 1/2 tsp salt.

Serve HOT!... In a mug!... Light a candle, and get a blanket, and watch Fear Fest on AMC!

Or, put it in whatever you like, top with a little pepper, a dollop of sour cream, and the toasted pepitas. You can thank me later.


1 comment:

  1. Yay! I like this one. May try it soon. All winter squash goes on great sale this time of year. Fresh ginger advice: peel it with a spoon. Just scrape it, or maybe I should use the word shave. The peel will scrape right off. After that just mince. I assume your tough part with ginger was the peeling without wasting too much, right? The mincing is pretty standard. This looks awesome! :) Could also add carrot to this as well.