2 to 2 1/2 pounds butternut squash
2 teaspoons sunflower oil
1 onion, chopped
1 celery rib, chopped
4 cups low fat milk or stock
2 tablespoon lemon juice
1/4 teaspoon cumin
Pinch of allspice
2 tablespoons dry sherry or marsala
Sea salt and freshly ground black pepper
2 tablespoons pumpkin or butternut squash seeds
2132 Florida Ave NW
Phone: (202) 462-5143
Featuring organic, multi-ethnic cuisine, the internationally-known Nora opened in 1979 and has been praised for its delicious, high quality food and healthy approach to eating. Nora’s second restaurant, Asia Nora, serves uniquely interpreted dishes from across Asia using organic ingredients. In April 1999, Nora became the first certified organic restaurant in the country: this is living proof that one can successfully run an upscale restaurant that is good for you and for the environment.
Roasted Butternut Squash Soup with Pepitas
Preheat the oven to 350º F. Halve the squash, scrape out the seeds and place it, cut-side down, on a baking sheet. Bake for 40 minutes, or until easily pierced with a fork, and cool for 10 minutes. While the squash is baking, heat the oil in a small sauté pan and sauté the onion and celery for 3 minutes or until soft and clear. Scoop the squash pulp out into a large bowl, add the onion, celery and milk or stock and stir to combine. In batches, ladle this mixture into a blender and purée it, being careful not to overfill the blender. Strain this soup through a colander to remove fiber or seeds. Add the lemon juice, cumin, allspice, sherry and salt and pepper to taste. Spread the pumpkin or squash seeds on a baking sheet and roast for about 10 minutes. Reheat the soup, divide it among 4 warmed soup bowls and sprinkle with the pumpkin seeds or pepitas.