with Key Lime crème fraiche and smoked paprika pepita oil
3/4 cup shelled raw pumpkin seeds
1 cup Canola oil
Simmer seeds in oil on medium low for 10 – 15 minutes until the oil is fragrant and the nuts are crisp.
Strain the oil and toss the nuts in salt and chili spices.
Smoked Paprika Oil
1/3 cup smoked paprika
2 Tbls water
3/4 – 1 cup pumpkin seed oil
Puree the paprika in just enough water to form a paste.
Add oil and continue to puree until well mixed.
Let sit at room temperature for 1-3 days, stirring as you think about it.
Strain through a cheesecloth and chill until needed.
Key Lime Crème Fraiche
1 cup cream
1 Tbls grated line zest
1 Tbls plain yogurt
1 tsp. buttermilk
In a stainless pot, bring the cream to a boil with the lime zest. Remove the pan from the heat and cover for 1 hour.
While still warm, add the yogurt and buttermilk.
Cover with cheesecloth and leave out at room temperature for 48 hours or until it thickens.
Soup
3 c. roasted butternut squash flesh (1 lg. or 2 sm.)
3 c. chopped yellow onion (2 medium) 3 t. sweet butter
6 c. chicken or vegetable stock or water
1 ½ t. madras curry powder
¼ tsp. freshly grated nutmeg
1 t. honey, optional
1 cup heavy cream, optional
3 t. dry sherry
kosher salt and pepper to taste
Cut the butternut squash in half lengthwise. Scoop out the seeds, drizzle with olive oil, sprinkle with salt and pepper. Roast cut side up in a 400-degree oven for 35-60 minutes until the flesh is soft. Scoop out the flesh, discard the skin. In a large sauce pan, sauté the onion in the butter with the curry powder and nutmeg on medium heat until lightly caramelized.Add the stock and cook over medium heat for 30 minutes.Add the squash pulp and puree until smooth.Season with salt and pepper to taste.
When ready to serve, heat the soup, stir in the optional cream and drizzle with the Crème Fraiche and chili oil. Top with the seeds if desired.
