Culinary Tip of the Week: Squash
Southwest Squash Soup


2 large onions, peeled and diced into 1/4 inch cubes
2 carrots, peeled and diced into 1/4 inch cubes
2 jalapeño peppers, diced into 1/8 inch cubes
4 TBS unsalted butter
1½–2 tsp. ground cumin
1 TBS ground coriander
½ tsp. ground cinnamon
½ tsp. cayenne pepper
½ tsp. chili powder
2 butternut squash, peeled and diced
Chicken stock to cover vegetables, approximately 4 cups
Juice of 2 oranges
Juice of 1 lime
Salt and pepper to taste
1 cup heavy cream
1 cup pumpkin seeds, toasted
½ bunch cilantro
½ cup sour cream

In a large heavy pot, sweat onions, carrots, and jalapeño peppers in the butter until soft. Add the cumin, coriander, cinnamon, cayenne, and chili powder. Mix into the onions and carrots and cook for an additional 2 minutes over low heat. Add the squash and cover the mixture with the stock and juices. Let simmer until the squash is soft, approximately 30 minutes. Let cool for a few minutes. Puree the mixture in a food processor or blender. Return to pan and season with salt and pepper; adjust the seasoning if necessary. Add heavy cream. Garnish soup with toasted pumpkin seeds, cilantro leaves, and sour cream.

SPICY TOASTED PUMPKIN SEEDS:

1 cup pumpkin seeds, unsalted and unroasted
2 TBS corn oil
½ tsp. ground cumin
¼ tsp. cayenne pepper
½ tsp. chili powder
Salt and pepper to taste

In a skillet over medium-high heat, sauté the pumpkin seeds in the corn oil and spices until crispy and light brown. Drain on paper towels.