Serves 4, 2 hours
1 large buttercup squash
1/4 cup pumpkin seeds
4 Tbsp. butter
1 clove garlic
2 leeks - white part only cleaned well and chopped
1 small jalapeno (seeded and diced (optional)
1 tsp. cumin
coarse sea salt
4 cups stock
1/2 cup light cream or half-and-half
ground white pepper
4 ounces black trumpet mushrooms, washed and 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 Tbsp. butter over medium heat. Add garlic, leeks and jalapeno and cook, stirring until softened but not browned 10-15 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.
1 large buttercup squash
1/4 cup pumpkin seeds
4 Tbsp. butter
1 clove garlic
2 leeks - white part only cleaned well and chopped
1 small jalapeno (seeded and diced (optional)
1 tsp. cumin
coarse sea salt
4 cups stock
1/2 cup light cream or half-and-half
ground white pepper
4 ounces black trumpet mushrooms, washed and 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 Tbsp. butter over medium heat. Add garlic, leeks and jalapeno and cook, stirring until softened but not browned 10-15 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.
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