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Categories:Viewed: 27 - Published at: 8 years ago
Ingredients
- 1 winter squash (such as butternut)
- 1 tablespoon butter
- 2 small yellow onions, diced
- 1 mild chili pepper, cored, seeded, and diced
- 1 quart chicken stock
- 1 tablespoon whole cumin seed
- salt and pepper
- unsweetened whipping cream (to garnish)
- 12 cup toasted pine nuts (to garnish)
Method
- Preheat oven to 375F Cut the squash in half and scrape out all of the pulp and seeds.
- Place the squash face down in a baking dish with enough water to cover the bottom of the pan, and bake in the preheated over until soft, about 45 minutes.
- Peel off and discard the skin, reserve the pan and juices, and set the squash aside.
- In a large saucepan or a stock pot, melt the butter and saute the onions and chili pepper over low heat.
- Add the cooked squash and pan juices to the onions; then add the chicken stock and bring to a simmer.
- In a hot, dry saucepan, toast the cumin seeds over medium-high heat until golden brown.
- Toast the pine nuts in the same fashion and set them aside.
- Using a mortar and pestle, grinde the toasted cumin seeds to a find powder, then add to the soup.
- Season the soup with salt and pepper.
- Serve.
- Garnish with lightly whipped cream and toasted pine nuts.
