Cream Of Butternut Squash Soup With Pumpkin Seed Garnish

Grace ceases to be grace if God is compelled to bestow it in the presence of human merit…. Furthermore, grace ceases to be grace if God is compelled to withdraw it in the presence of human demerit. Indeed, grace is seen to be infinitely glorious only when it operates, as Packer says, “in defiance of” human demerit. Therefore, grace is not treating a person less than, as, or greater than he deserves. It is treating a person without the slightest reference to desert whatsoever, but solely according to the infinite goodness and sovereign purpose of God.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Meats		Butternut, Cream, Soups/stews	8	Servings

INGREDIENTS

3	T	Butter
1		Yellow onion, chopped
1		Stalk celery, chopped
2		Carrots, peeled and chopped
1		Butternut squash, peeled
		seeded and cubed
2		Russet potatoes, peeled and
		cubed
2	qt	Homemade or good quality
		chicken stock unsalted
1		Bay leaf
2	t	Salt
1	T	Sugar
1/4	t	Nutmeg
1	c	Light cream
8	T	Toasted pumpkin seeds

INSTRUCTIONS

Melt butter in a heavy-bottomed stock pot. Add the onion, celery, and
carrots. Stir over medium heat until the carrots soften a bit and the
onion is translucent. Add the butternut squash, potatoes and the
chicken stock and bring the mixture to a boil. Reduce heat and cover
partially. Add the bay leaf and allow to simmer for 45 minutes to 1
hour, or until the squash is very soft. Remove from heat and puree  the
solids with the liquid in a blender or a food processor until  smooth
and creamy. Add salt, sugar, nutmeg and cream and stir to  combine.
Taste. Cool and refrigerate. Reheat gently over very low  heat before
packing in a wide mouth thermos to take on your picnic.  Toasted
Pumpkin Seeds If you have a heavy cast iron frying pan, warm  over
medium-high heat for about 15-20 seconds before adding the  pumpkin
seeds. This does not need any oil. As a matter of fact, the  nutty
crispness of the seeds comes out better in this method than if  they
were fried in oil, not to mention the calories that you would be
consuming. If you don't have a cast iron pan, place the seeds on a
cookie sheet in a preheated 350Â°F oven and bake for 4-6 minutes of
until they are toasty.  MM-format by Petra <phildeb@gmx.net>  Converted
by MM_Buster v2.0n.  Posted to MM-Recipes Digest  by Petra Hildebrandt
<phildeb@ibm.net>  on Sep 26, 1999

A Message from our Provider:

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 203 Calories From Fat: 97 Total Fat: 11.1g Cholesterol: 31.2mg Sodium: 724.5mg Potassium: 565.6mg Carbohydrates: 23g Fiber: 3.1g Sugar: 3.5g Protein: 3.8g