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Butternut Squash Soup With Beet Puree and Toasted Pumpkin Seeds

Description of the Butternut Squash Soup goes here

Butternut Squash Soup With Beet Puree and Toasted Pumpkin Seeds


  • 2 ea mid size Butternut squash, Roasted in oven until tender, remove seeds and skin
  • 1 cup Onion, diced
  • 1 cup Celery, diced
  • ½ cup Olive oil
  • 1 tbl Garam Marsala
  • 1 tbl Turmeric
  • ½ tsp Cinnamon
  • 2 to 3 ea Dried chili, New Mexico
  • 1 ½ quart Chicken stock
  • Sea salt and pepper to taste
  • ½ cup Brown sugar
  • 1 ½ cup Heavy cream
  • ½ cup Duck fat optional ☺ not really
    Pumpkin Seed
  • 1 cup Pumpkin Seed, Raw
  • Salt
  • Olive Oil
    Roasted Beet Puree
  • 2 ea Beets, Wrapped in Foil with salt and pepper, Baked at 300 degrees until soft
  • 2 cup Red wine
  • 1 cup Dried Cherries
  • ½ cup Sugar
  • Pinch Cinnamon


    Soup Instructions:
  1. Place onion, celery, chili and olive oil in a medium hot pot and sauté until onion is translucent.
  2. Then add remaining ingredients and simmer for 1 hour. Puree and salt and pepper to taste.
    Pumpkin Seed Instructions
  1. Toast in 250 Degree Oven until tender but crispy (2 hrs)
    Roasted Beet Puree Instructions
  1. Peel beets and combine with remaining ingredient and simmer for 30 min. puree in food processor
  2. until smooth.
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