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Vegetarian Thanksgiving Squash Soup Recipe

Sherried Kabocha Soup With Spiced Pepitas

Sherried Kabocha Soup With Spiced Pepitas

Sherried Kabocha Soup With Spiced Pepitas

Vegetarian Thanksgiving Squash Soup Recipe

Ingredients

  1. Spiced Pepitas
  2. ½ cup pepitas or shelled pumpkin seeds
  3. 1 Tbs. olive oil
  4. 2 tsp. agave nectar
  5. ½ tsp. smoked paprika
  6. ½ tsp. salt
  7. 2 Tbs. chopped cilantro
  8. Soup
  9. 1 Tbs. olive oil
  10. 1 medium onion, thinly sliced (1 cup)
  11. 2 cloves garlic, minced (2 tsp.)
  12. 2 tsp. smoked paprika
  13. 1 bay leaf
  14. 2 Tbs. dry sherry
  15. 1½ lb. kabocha squash, peeled, seeded, and cut into 1-inch pieces
  16. 2 cups low-sodium vegetable broth

Directions

  1. To make spiced pepitas: Preheat oven to 350°F. Line baking sheet with parchment paper.
  2. 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.
  3. Cool. Break pepitas apart, and toss with cilantro.
  4. To make soup: Heat oil in large pot over medium-high heat. Add onion, sauté 5 to 7 minutes, then stir in garlic, smoked paprika, and bay leaf. Cook 1 minute more.
  5. 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.
  6. Remove bay leaf, and purée soup in food processor or blender until smooth. Season with salt and pepper, if desired. Serve sprinkled with spiced pepitas.

Serves 6.

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