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.
Total fat: 10g (1.5g saturated fat)
From Vegetarian Times, January 2009, p.44
Serve with a salad and good bread for a filling, nutritious meal. The spiced pepitas definitely complete the soup - don't leave them out! You might even consider making twice as many as are called for, in case people want to add more.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (609g)|
|Recipe Makes: 6|
|Calories from Fat: 61 (53%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 0mg||0 %|
|Sodium 319.9mg||11 %|
|Potassium 452.6mg||12 %|
|Total Carbohydrate 10.6g||3 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 8g|
|Protein 4.7g||7 %|
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Calories per serving: 116
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