2 to 2-1/2 pounds butternut squash
2 teaspoons sunflower oil
1 onion, chopped
1 celery rib, chopped
4 cups low fat milk or stock
2 tablespoons lemon juice
1/4 teaspoon cumin
pinch allspice
2 tablespoons dry sherry or marsala
sea salt and freshly ground black pepper
2 tablespoons pumpkin seeds or reserved butternut squash seeds
Preheat the oven to 350 degrees F.
Cut the butternut squash in half, scrape out the seeds, and place it,
cut-side down, on a baking sheet or baking dish. Bake for about 40 minutes
or until tender and easily pierced with a fork. Allow the squash to cool for
about 10 minutes before proceeding, as it will be easier to handle when it
is not so hot.
While the butternut squash is baking, heat the oil in a small sauté pan and
sauté the onion and celery for about 3 minutes or until softened and clear.
Scoop out the squash pulp with a large spoon, put it into a large bowl and
add the onion, celery, milk or stock. Stir to combine. Ladle some of this
mixture into a blender and purée it in batches, being careful not to
overfill the blender. Strain the soup through a colander to remove any
remaining fiber or seeds. Add the lemon juice, cumin, allspice, and sherry.
Season to taste with salt and pepper.
Spread the pumpkinseeds or cleaned reserved butternut squash seeds on a
baking sheet and roast in the oven for 10 minutes or until toasted.
