Makes me wish for October all year long. And if there’s no squash at hand, a can of pumpkin, not pumpkin pie filling, is just as good. The sherry and apple juice really add to the flavors.
Prep time: 10 minutes
Cooking time: 15-20 minutes
Serves 4-6
ingredients
directions
Sauté the leeks in a Dutch oven over medium heat in a little
olive oil. Add the
squash, bay leaf, salt and broth and bring to a boil. Reduce
the heat to medium low and simmer gently until the squash is
tender, about 12 minutes. (If you’re using canned pumpkin, you
don’t really need that long, but I like to have the flavors
meld)
Puree the soup in batches and reheat over medium heat.
In the meantime, place pumpkin seeds and rosemary on a
chopping board and roughly chop.
Heat the olive and walnut oil in a small skillet over medium
heat. Add the seeds and rosemary and heat, stirring
occasionally, until fragrant, 2-3 minutes.
Ladle the soup in bowls and sprinkle with seeds and
rosemary.