Butternut Squash Soup with Spicy Pepitas

An easy  fall soup that can be made with just about any winter squash you can find. The entire soup can be made in under an hour, or even faster if you use frozen squash.

3 Shallots, diced
1 Tablespoon Butter
1 Butternut squash*; peeled, cored and diced
½ teaspoon Cumin
3-4 Cups Chicken stock

¾ Cup pumpkin seeds
3 Tablespoons Powdered sugar
½ teaspoon Cumin
½ teaspoon Cayenne

1 Lime

In a large pot sweat the shallots in butter. Add the diced squash, cumin and 3 Cups of chicken stock, bring to a boil and reduce to a simmer. While the soup is simmering prepare the pumpkin seeds. Heat a small sauté pan over medium heat; add the seeds, cumin, sugar, cayenne and a pinch of salt. Stir constantly until the sugar dissolves. Pour onto a plate to cool. When the squash is soft puree and adjust consistency with chicken stock if needed, and taste for seasoning.  Serve the soup with a few pepitas and a little lime zest.

*You could substitute frozen pureed squash, about 2#, for a super fast meal!

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