Sherried Butternut Squash with Spiced Pumpkin Seeds
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
SPICED PUMPKIN SEEDS-----1/2 cup raw pumpkin seeds1 Tbsp olive oil2 tsp honey1/2 tsp paprika1/2 tsp saltSOUP-----1 Tbsp olive oil1 medium onion, thinly sliced (1 cup)2 cloves garlic, minced (2 tsp)2 tsp paprika1 bay leaf2 Tbsp dry sherry1 butternut squash, peeled, seeded, and cut into 1-inch pieces2 cups low-sodium chicken broth
1. To make spiced pumpkin seeds: Preheat oven to 350 degrees. Line baking sheet with foil. Toss together pumpkin seeds, olive oil, honey, paprika, and salt in small bowl. Spread on prepared baking sheet, and bake 10 to 12 minutes, turning occasionally. Cool.
2. To make soup: Heat oil in large pot over medium-high heat. Add onion, saute 5 to 7 minutes, then stir in garlic, paprika, and bay leaf. Cook 1 minute more. Add sherry, and cook 2 minutes. Add squash, chicken broth, and 1 cup water. Bring to a simmer, cover, and reduce heat to medium-low. Cook 25 minutes, or until squash is tender.
3. Remove bay leaf, and puree soup in food processor or blender until smooth. Season with salt and pepper, if desired. Serve sprinkled with spiced pumpkin seeds.
Number of Servings: 8
Recipe submitted by SparkPeople user SHANTIJOY.
2. To make soup: Heat oil in large pot over medium-high heat. Add onion, saute 5 to 7 minutes, then stir in garlic, paprika, and bay leaf. Cook 1 minute more. Add sherry, and cook 2 minutes. Add squash, chicken broth, and 1 cup water. Bring to a simmer, cover, and reduce heat to medium-low. Cook 25 minutes, or until squash is tender.
3. Remove bay leaf, and puree soup in food processor or blender until smooth. Season with salt and pepper, if desired. Serve sprinkled with spiced pumpkin seeds.
Number of Servings: 8
Recipe submitted by SparkPeople user SHANTIJOY.
Nutritional Info Amount Per Serving
- Calories: 120.3
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 331.9 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 4.4 g
- Protein: 2.9 g
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