Sherried Kabocha Soup with Spiced Pepitas
If kabocha squash is unavailable, any other type of winter squash (butternut, acorn, etc.) will work in this recipe, though it may change the texture due to varying moisture content. To make up for these differences, adjust the water you add in the last step.
Ingredients
Spiced Pepitas
-
1/2 cup pepitas or shelled pumpkin seeds
-
1 tablespoon olive oil
-
2 teaspoons agave nectar
-
1/2 teaspoon smoked paprika
-
1/2 teaspoon salt
-
2 tablespoons chopped cilantro
Soup
-
1 tablespoon olive oil
-
1 medium onion, thinly sliced (1 cup)
-
2 cloves garlic, minced (2 teaspoons)
-
2 teaspoons smoked paprika
-
1 bay leaf
-
2 tablespoons dry sherry
-
1 1/2 pounds kabocha squash, peeled, seeded, and cut into 1-inch pieces
-
2 cups low-sodium vegetable broth
Directions
1.
To make Spiced Pepitas: Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Toss together pepitas, olive oil, agave nectar, paprika, and salt in 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 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 food processor or blender until smooth. Season with salt and pepper, if desired. Serve sprinkled with Spiced Pepitas.
Nutrition information
Calories 157, Total Fat 10 g, Saturated Fat 1.5 g, Sodium 341 mg, Carbohydrate 15 g, Fiber 3 g, Protein 4 g, Sugars 7 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Chimichurri
This garlicky parsley-based sauce is great alongside any grilled meat or poultry.
See Recipe