- 1 winter squash (such as butternut)
- 1 T butter
- 2 small yellow onions, diced
- 1 mild chili pepper, cored, seeded & diced (small)
- 1 quart chicken stock or broth (4 c)
- 1 T ground cumin
- a little salt & pepper to taste
- unsweetened whipped cream for garnish (whip just before using or store in fridge)
- ½ c toasted squash seeds or pine nuts for garnish (w/ a little salt & cumin, if you like)
Preheat the oven to 375º. Cut the squash in half and scrape out all of the pulp & seeds. (Save the seeds.) Place the squash face down in a baking pan with enough water to cover the bottom of the pan, and bake until soft, about 45 minutes. Peel off & discard the skin. Reserve the pan juices and set the squash aside.
In a large stock pot, melt the butter and sauté the onions and chili pepper over low heat. Add the cooked squash and pan juices to the onions; then add the chicken stock or broth and bring to a simmer. Add cumin to the soup and season with salt and pepper.
Use a food processor or blender to puree the soup. Keep warm. Meanwhile, in a hot, dry saucepan, toast the squash seeds or pine nuts over medium-high heat. (You can also roast the seeds in the oven for about 8-12 mins.)
Pour hot soup into 2 shallow soup bowls. Garnish with a drizzle of lightly whipped cream and some toasted squash seeds or pine nuts.