1 large butternut squash peeled,
seeded and cubed
1/2 large acorn squash seeded and cubed
6 carrots peeled and chopped
4 potatoes peeled and cubed
5 stalks celery with leaves
2 cloves garlic minced
1 medium onion chopped
1 teaspoon oregano
2 cans vegetable broth
2 cans water
1/3 cup heavy cream
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon all spice
1/4 teaspoon cayenne (optional)
Salt and pepper to taste
1/4 cup olive oil
Squash seeds washed
1/4 teaspoon cumin, cinnamon, all spice
Pinch of cayenne
Salt and pepper to taste
Mix the olive oil, reserving 2 tablespoons, with the spices. Coat all the cubed vegetables with the mixture. Place them in a single layer on a baking sheet and place in a 400 degree oven. While the vegetables are roasting place the seeds in a colander and rinse very well taking out as many of the squash strings as possible. Pat them very dry with paper towels. Place the dry seeds in a dry skillet over medium heat. Let these toast stirring often for about 10 minutes or until golden brown with a toasty flavor. Add the spices and toast for another minute or two. Remove from the pan and set aside. Heat a stock pot over medium heat. Add the rest of the oil and the garlic, onions and celery. Cook for about 5 minutes. Add the oregano and salt and pepper to taste. Add the vegetable broth and the water. Bring to a boil, reduce heat and simmer for 2-3 minutes. Turn off the heat. Take the vegetables out of the oven while the liquid is simmering. Add 1/3 of the vegetables to a blender with 1/3 of the liquid. Make sure to Hold the top of tje blender with a towel or you will have soup on the ceiling. Purée the mixture until smooth. Add to a clean pot. Repeat this step until all the soup is blended. Replace the soup to the heat, add the cream and stir well. Heat through and serve. Sprinkle the toasted squash seeds over the top to enjoy a nice crunch with you creamy, smooth soup! For more on this belly warming soup or any other recipes please email me at alesia.leach@gmail.com
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