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Candle Cafe’s Last Call for Winter

1 Comment 10 March 2010

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image by MarthaStewart.com

BUTTERNUT SQUASH SOUP,

Courtesy of Candle Cafe

Serves 6-8

Recipe Ingredients

3 medium butternut squashes, peeled, seeded, and cut into 3-inch pieces

1 large onion, peeled and coarsely chopped

1 1/2 stalks celery, coarsely chopped

6 cups water

2 tablespoons chopped fresh parsley

1/2 teaspoon sea salt

2-3 tablespoons maple syrup (optional)

Parsley leaves, for garnish

3/4 cup toasted pumpkin seeds, for garnish (see Note)

Kosher Recipe

Directions Cont’d

1.  Put the squash, onions and celery in a large soup pot. Add the water and stir in the parsley and salt. Bring to a boil, cover and reduce heat. Simmer for 20 minutes, until vegetables are very tender. Remove from the heat and set aside to cool.

3.  Transfer the soup (in bathces) to a food processor or blender and blend until smooth, or use an immersion blender. After blended, reheat gently. Taste and adjust seasonings, adding maple syrup if you prefer a sweeter-tasting soup. Garnish with parsley and toasted pumpkin seeds and serve at once.

Note: To toast pumpkin seeds, place the seeds in a dry skillet and sauté over medium heat until the seeds begin to brown and pop, about 3 minutes.

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