Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. To make Spiced Pepitas: Preheat oven to 350F. Line a baking sheet with parchment paper. Toss together pepitas, olive oil, agave nectar, paprika, and salt in a small bowl. Spread on prepared baking sheet, and bake 10 to 12 minutes, turning occasionally. Cool. Break pepitas apart, and toss with cilantro.
2. To make Soup: heat oil in a large pot over medium-high heat. Add onion, saute 5 to 7 minutes, then stir in garlic, smoked paprika, and bay leaf. Cook 1 minute more. Add sherry, and cook 2 minutes. Add squash, vegetable broth, and 1 cup water. Bring to a simmer, cover, and reduce heat to medium-low. Cook 25 minutes, or until squash is tender.
3. Remove bay leaf, and puree soup in a food processor or blender until smooth. Season with salt and pepper, if desired. Serve sprinkled with Spiced Pepitas.
PER SERVING:
Calories: 157
Protein: 4g
Total fat: 10g (1.5g saturated fat)
Carbohydrates: 15g
Cholesterol: 0
Sodium: 341mg
Fiber: 3g
Sugars: 7g
From Vegetarian Times, January 2009, p.44
