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Acorn Squash Soup With Toasted Pepitas
Serves:4
Preparation time:30min
For a great presentation use the hollowed out acorn squash to serve the soup. 
Serve with Trinity Oaks Chardonnay.
Origin: Trinity Oaks Winery
Ingredients:

2 pounds delicata or acorn squash,
peeled and thinly sliced (if using acorn squash
boil or bake it first for easy handling)
1 yellow onion, thinly sliced
1 1/4 tablespoons COLAVITA Extra Virgin Olive Oil
2 cloves garlic, minced
1 tablespoon coriander
1 tablespoon cumin
3 cups Rachael Ray All-Natural Chicken Stock
1 tablespoon cinnamon
3 tablespoons minced cilantro
juice of 1/2 lemon
1/4 cup toasted and salted pumpkin seeds (pepitas)
salt and pepper


Preparation:

Place oil in a saucepan over medium heat; add squash, onion, garlic, coriander and cumin. 
Sweat for about 15 minutes or until squash and onions are tender.  Add stock and cinnamon; simmer for 2 minutes - remove from heat.  Once the soup cools, puree in a blender until smooth.
When ready to serve, heat soup, add lemon, minced cilantro, salt and pepper.  Ladle soup into a bowl and top with toasted pepitas.
Per Serving: 163 Calories (28.8% from fat); 6g Fat (1g Sat, 4g Mono, 1g Poly); 5g Protein; 27g Carbohydrate; 5g Dietary Fiber, 0mg Cholesterol; 639mg Sodium.  Food Exchanges: 1 1/2 Grain (Starch); 1/2 Vegetable; 1 Fat.