Winter Squash Soup with toasted pumpkin seeds - Dallas News |

Winter Squash Soup with toasted pumpkin seeds

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Thanks to Jeff Harris of for this recipe!

Winter Squash Soup with toasted pumpkin seeds and nutmeg creme fraiche


4  Winter Squash, peeled and seeded (Any hard winter squash will work.  Some varieties I like are Butternut, Acorn, Kabocha or Hubbard squash.)
1 large yellow onion (medium dice)
1 large carrot (medium dice)
1 cup chopped cremini mushrooms
1 T minced garlic
1/2 T minced ginger
3 T unsalted butter
8 cups vegetable stock
1 cup fresh apple cider
1/2 cup heavy cream

For the garnish:

1 cup toasted pumpkin seeds
2 cups creme fraiche
1t ground nutmeg

Cut squash into 1 inch pieces. In a large sauce pot melt the butter. Add onions and carrots. Season with salt and pepper and sweat for 5 minutes. Add garlic, ginger and mushrooms and cook another 2 minutes. Place squash in pot, season with salt and pepper, then add stock and apple cider. Bring to a simmer and cook until tender. Add heavy cream and cook 5 minutes. Using a blender or immersion blender, purée until smooth. Adjust seasoning.

For garnish: place creme fraiche in small mixing bowl and whisk in nutmeg and season with salt and pepper.

Ladle soup into serving bowls and garnish with pumpkin seeds and drizzle with creme fraiche. Serve hot.

(Serves 8)

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