Name: Cream of Butternut Squash Soup with Pumpkin Seed Garnish
Prep time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 Carrots; peeled and chopped; 1 lg Butternut squash; peeled,; 1 Stalk celery; chopped; 1 Bay leaf; 3 tb Butter; 1 tb Sugar; 1 c Light cream; 2 Russet potatoes; peeled and; 2 qt Homemade or good quality; 1/4 ts Nutmeg; 1 sm Yellow onion; chopped; 2 ts Salt; 8 tb Toasted pumpkin seeds

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INGREDIENTS

2 Carrots; peeled and chopped
1 lg Butternut squash; peeled,
1 Stalk celery; chopped
1 Bay leaf
3 tb Butter
1 tb Sugar
1 c Light cream
2 Russet potatoes; peeled and
2 qt Homemade or good quality
1/4 ts Nutmeg
1 sm Yellow onion; chopped
2 ts Salt
8 tb Toasted pumpkin seeds

Servings

INSTRUCTIONS

Melt butter in a heavy-bottomed stock pot. Add the onion, celery, and carrots. Stir over medium heat until the carrots soften a bit and the onion is translucent. Add the butternut squash, potatoes and the chicken stock and bring the mixture to a boil. Reduce heat and cover partially. Add the bay leaf and allow to simmer for 45 minutes to 1 hour, or until the squash is very soft. Remove from heat and puree the solids with the liquid in a blender or a food processor until smooth and creamy. Add salt, sugar, nutmeg and cream and stir to combine. Taste. Cool and refrigerate. Reheat gently over very low heat before packing in a wide mouth thermos to take on your picnic. Toasted Pumpkin Seeds If you have a heavy cast iron frying pan, warm over medium-high heat for about 15-20 seconds before adding the pumpkin seeds. This does not need any oil. As a matter of fact, the nutty crispness of the seeds comes out better in this method than if they were fried in oil, not to mention the calories that you would be consuming. If you dont have a cast iron pan, place the seeds on a cookie sheet in a preheated 350F oven and bake for 4-6 minutes of until they are toasty. MM-format by Petra Converted by MM_Buster v2.0n. Posted to MM-Recipes Digest by Petra Hildebrandt on Sep 26, 1999

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Cream of Butternut Squash Soup with Pumpkin Seed Garnish

2  Carrots; peeled and chopped 
1 lg Butternut squash; peeled, 
1  Stalk celery; chopped 
1  Bay leaf 
3 tb Butter 
1 tb Sugar 
1 c Light cream 
2  Russet potatoes; peeled and 
2 qt Homemade or good quality 
1/4 ts Nutmeg 
1 sm Yellow onion; chopped 
2 ts Salt 
8 tb Toasted pumpkin seeds

Melt butter in a heavy-bottomed stock pot. Add the onion, celery, and  carrots. Stir over medium heat until the carrots soften a bit and the  onion is translucent. Add the butternut squash, potatoes and the  chicken stock and bring the mixture to a boil. Reduce heat and cover  partially. Add the bay leaf and allow to simmer for 45 minutes to 1  hour, or until the squash is very soft. Remove from heat and puree  the solids with the liquid in a blender or a food processor until  smooth and creamy. Add salt, sugar, nutmeg and cream and stir to  combine. Taste. Cool and refrigerate. Reheat gently over very low  heat before packing in a wide mouth thermos to take on your picnic.    Toasted Pumpkin Seeds If you have a heavy cast iron frying pan, warm  over medium-high heat for about 15-20 seconds before adding the  pumpkin seeds. This does not need any oil. As a matter of fact, the  nutty crispness of the seeds comes out better in this method than if  they were fried in oil, not to mention the calories that you would be  consuming. If you dont have a cast iron pan, place the seeds on a  cookie sheet in a preheated 350F oven and bake for 4-6 minutes of  until they are toasty.    MM-format by Petra <phildeb@gmx.net>       Converted by MM_Buster v2.0n.    Posted to MM-Recipes Digest  by Petra Hildebrandt <phildeb@ibm.net>  on Sep 26, 1999

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Nutrition

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Serving Size: 1 Serving (229g)
Recipe Makes: 8 Servings

Calories: 509
Calories from Fat: 432 (85%)

Amt Per Serving		% DV

	Total Fat 48.1g	64 %
	Saturated Fat 28.6g	143 %
	Monounsaturated Fat 13.8g
	Polyunsanturated Fat 3.1g
Cholesterol 150mg		46 %
Sodium 116.7mg		4 %
Potassium 336.5mg		9 %
Total Carbohydrate 14.4g		4 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 13.7g
Protein 8.3g		12 %
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Calories per serving: 509

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