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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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From Dinners for Two by Sharon O'Connor; a collection of recipes from romantic country inns. 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) |
1/2 cup toasted pine nuts (to garnish) |
Directions:
1. Preheat oven to 375°F 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.
2. 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.
3. 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.
4. Serve. Garnish with lightly whipped cream and toasted pine nuts.
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