Sherried Squash Soup With Spiced Pepitas.

I was asked to post the Vegetarian Times recipe for the Squash Soup with Spiced Pepitas I made yesterday.

  

Here you go...

Spiced Pepitas:

• 1/2 cup pepitas (pumpkin seeds)
  
• 2 teaspoons agave nectar
  
• 1 tablespoon olive oil
  
• 1/2 teaspoon smoked paprika
  
• 1/2 teaspoon salt
  
• 2 tablespoons chopped cilantro

Heat oven to 350 degrees.  Line a baking sheet with parchment paper.  Toss together the pepitas, agave nectar, olive oil, paprika and salt in a bowl.  Spread on the baking sheet and bake for 12 minutes.  Cool the seeds, then break apart and toss with the cilantro.  You will garnish the soup with these.

Soup:

• 1 tablespoon olive oil
  
• 1 medium onion, thinly sliced
  
• 2 cloves of minced garlic
  
• 2 teaspoons smoked paprika
  
• 1 bay leaf
  
• 2 tablespoons dry sherry
  
• 1 1/2 pounds of kobocha squash, seeded, peeled and sliced into 1-inch pieces (I used butternut squash, since I couldn't find kobacha.)
  
• 2 cups low-sodium vegetable broth

Heat oil in a large pot over medium-high heat.  Saute the onion for 7 minutes.  Then stir in the garlic, smoked paprika and bay leaf.  Cook one minute.  Then add the sherry, and cook for two more minutes.  Add the squash, vegetable broth and one cup of water.  Bring all of this to a simmer, then reduce the heat to medium-low... Cover, and let sit for 25 minutes.  You'll know it's ready when the squash is tender to the touch. 

Once done, remove the bay leaf and puree the soup in a blender or food processor till smooth. Season with salt and pepper and garnish with the pepitas. 

Hmm... Yummy!