Butternut Squash Soup with Spicy Jicama & Pumpkin Seeds
Ingredients
- 3 lb peeled and chopped butternut squash
- 1 large sweet onion roughly chopped
- 1 stick of salted butter
- 4 tbsp real maple syrup
- 1 1/2 tsp salt
- 1 1/2 cups chicken broth
- 1 1/2 cups half and half
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp freshly ground nutmeg
- 1/2 cup sour cream
- 1 medium sized jicama- petite dice
- Juice of one lime
- 1/2 cup toasted pumpkin seeds
Instructions
Peel and petite dice the jicama- marinate in the juice of 1 lime, a sprinkle of cayenne pepper, and salt. Refrigerate until ready for serving. Toast pumpkin seeds in a medium sauté pan over medium high heat for 2-3 minutes or until golden brown. Preheat your oven to 425 degrees. Toss butternut squash in olive oil and arrange on a baking sheet; sprinkle with salt. Roast for 45-50 minutes until fork tender. Melt one stick of butter in your soup pot and add 1 roughly chopped sweet onion. Sauté on medium low until translucent and tender. Add maple syrup and salt. Transfer onions and butternut squash to your vitamix and blend until creamy and smooth. Pour your butternut squash purée back into your soup pot and add chicken broth, ginger, cayenne, cinnamon, paprika, and nutmeg. Add the half and half, stir, and taste for seasoning. Ladle soup until single serving bowls, top with a dollop of sour cream, jicama, and toasted pumpkin seeds. Enjoy!
