Spicy Squash Soup

Directions

1. 1
   Preheat oven to 375F Cut the squash in half and scrape out all of the pulp and seeds.
2. 2
   Place the squash face down in a baking dish with enough water to cover the bottom of the pan, and bake in the preheated over until soft, about 45 minutes.
3. 3
   Peel off and discard the skin, reserve the pan and juices, and set the squash aside.
4. 4
   In a large saucepan or a stock pot, melt the butter and saute the onions and chili pepper over low heat.
5. 5
   Add the cooked squash and pan juices to the onions; then add the chicken stock and bring to a simmer.
6. 6
   In a hot, dry saucepan, toast the cumin seeds over medium-high heat until golden brown.
7. 7
   Toast the pine nuts in the same fashion and set them aside.
8. 8
   Using a mortar and pestle, grinde the toasted cumin seeds to a find powder, then add to the soup.
9. 9
   Season the soup with salt and pepper.
10. 10
    Serve.
11. 11
    Garnish with lightly whipped cream and toasted pine nuts.