Squash Soup With Black Trumpets
- 1 large buttercup squash
- 1/4 cup pumpkin seeds
- 4 tablespoons butter
- 1 garlic clove
- 2 leeks, white part only cleaned well, and chopped
- 1 small jalapeño - (optional) seeded, diced
- 1 teaspoon cumin
- Coarse sea salt to taste
- 4 cups stock
- 1/2 cup light cream or half-and-half
- Freshly-ground white pepper to taste
- 4 ounces black trumpet mushrooms washed, halved
Heat oven to 350 degrees. Cut squash in half, and scrape out seeds (a grapefruit spoon works best). Place cut-side down on a foil-lined baking sheet, and bake until collapsed and caramelized, about an hour. Toast pumpkin seeds in a small dry saute pan over medium-high heat until they start to pop up and brown lightly but not burn. Set aside.
In a heavy soup pot, melt 2 tablespoons butter over medium heat. Add garlic, leeks and jalapeño and cook, stirring until softened but not browned 10 to 15 minutes. Add cumin and salt to taste. Scrape flesh from baked squash and add to pot. Add stock, and bring to simmer. Cook 15 minutes, until everything is very soft. Carefully transfer to blender, and puree until smooth. Return pot over very low heat. Stir in cream. Season with pepper and more salt if needed.
In a large saute pan, melt remaining butter over medium heat. Add black trumpets and salt. Cook, stirring, until tender, about 10 minutes.
To serve, divide mushrooms among serving bowls. Ladle soup over. Sprinkle with pumpkin seeds and serve.
This recipe yields 4 servings.