CREAMY SQUASH SOUP WITH SPICED PEPITAS

INGREDIENTS
1 medium onion, small dice
5 lbs butternut squash, medium dice
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1 cup dry white wine
1 teaspoon allspice
3 teaspoons nutmeg
1 teaspoon chopped fresh thyme
pinch ground black pepper
½ teaspoon crushed red pepper flakes
6 cups vegetable stock

INSTRUCTIONS
• In a non-reactive pot, sauté onion, ginger and garlic; add squash and remaining ingredients and bring to a boil; reduce heat and simmer for 45 minutes-1 hour until squash is tender.
• With an immersion blender, hand blend until smooth; add salt and pepper to taste.
• Add 1 cup of heavy cream if desired.
• Serve with toasted pumpkin seed garnish

© 2008 Denise Appel. Permission must be given by Denise Appel to reproduce.