Lionheart Wines
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Spicy Squash Soup

Makes: 12 servings

2 butternut squash
2 yellow onions
1 mild chile pepper (Pamplano)
1 Sereno chile pepper
1 tablespoon butter
1 quart chicken stock
1 tablespoon whole cumin seeds
Whipped cream garnish
1 cup toasted pine nuts
Salt and pepper to taste


Cut squash in half and discard pulp.  Place face down in roasting pan with enough water to coat the bottom.  Bake at 350 degrees F until soft.  Remove from oven and peel off skin.

Saute the onions and chile pepper in butter over low heat.  When onions are transparent, add the cooked squash and any remaining juices from the squash pan.  Add the chicken stock and bring to simmer.

Toast cumin seeds in hot dry pan until golden brown.  Remove and grind to a fine powder.  Add to the soup with the salt and pepper to taste.

To Complete:
• Garnish with a dollop of lightly whipped cream and toasted pine nuts.

California Wine Country Cooking Secrets Cookbook, Pg 25   

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