Butternut Squash Soup with Cranberries and Pumpkin Seeds

Name: Butternut Squash Soup with Cranberries and Pumpkin Seeds
Ingredients: Serves 6; 2 tablespoons olive oil; 1 large yellow onion, peeled and sliced; 2 cloves of garlic, sliced; 2-pounds butternut squash, peeled, seeded and cubed; 1 large potato, peeled and cubed; 2 carrots, peeled and sliced; 1 leek, only the white part, sliced; 3 cups chicken stock; 1/2 cup cream; Salt and pepper, to taste; 4 tablespoons dried cranberries; 3 tablespoons toasted pumpkin seeds, to serve

Butternut Squash Soup with Cranberries and Pumpkin Seeds was pinched from <a href="http://www.sweetpaulmag.com/food/butternut-squash-soup-with-cranberries-and-pumpkin-seeds" target="_blank">www.sweetpaulmag.com.</a>

"It's cold days in Brooklyn now. Not much snow, but really cold. And what's the perfect food for a cold day? Soup, of course. Not much is as warming and comforting as a hot home made soup. This is my butter squash soup that I find perfect for winter. It's creamy, the perfect balance between sweet and salt and has a crunch to it because of the pumpkin seeds. Enjoy!..."

INGREDIENTS

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Serves 6

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2 tablespoons olive oil

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1 large yellow onion, peeled and sliced

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2 cloves of garlic, sliced

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2-pounds butternut squash, peeled, seeded and cubed

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1 large potato, peeled and cubed

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2 carrots, peeled and sliced

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1 leek, only the white part, sliced

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3 cups chicken stock

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1/2 cup cream

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Salt and pepper, to taste

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4 tablespoons dried cranberries

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3 tablespoons toasted pumpkin seeds, to serve

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