HARVEST BUTTERNUT SQUASH SOUP


1 tbsp (15 mL) oil
2 cups (500 mL) chopped onions
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) ginger
1/4 tsp (1 mL) freshly ground nutmeg
6 cups (1.5 L) cubed peeled butternut squash
4 cups (1 L) canned chicken broth
1/2 tsp (2 mL) salt
1/4 cup (50 mL) chopped fresh cilantro
1/2 cup (125 mL) salted roasted pepitas, optional

Heat oil in a large saucepan over medium heat. Add onions, cinnamon, ginger and nutmeg; saute for 2 minutes. Add squash, broth and salt. Bring to a boil. Reduce heat; cover and simmer until squash is tender, about 20 minutes. Puree soup in batches in a blender. Soup may be prepared to this point and refrigerated for up to 24 hours. Return soup to saucepan and heat to serving temperature. Stir in cilantro. Top with pepitas. Serve immediately.

Cook's Note: Pepitas are pumpkin seeds with their white hulls removed. They are dark green in colour and found in specialty stores and the bulk foods section of grocery stores.
 
Last updated on July 17, 2018