Here is a wonderful soup recipe from "Matthew Kenney's Mediterranean
Cooking" by Matthew Kenney and Sam Gugino that is just perfect for this time
of year. Enjoy!
- Chris
http://www.sudairy.com/mer/recipes.html


Baked Squash Soup with Nuts and Spices

As fall approaches, hard-shell or winter squash in various colors, shapes,
and sizes is a frequent sight in the Mediterranean. Often the squashes grow
so large, they're sold by the slice. Winter squash is ideal for soups
because it has a naturally creamy texture when pureed with stock. This
eliminates the need for cream to enrich (and fatten) the dish. Because
winter squash is mild, it's a good idea to enhance the flavor with fragrant
spices like cinnamon, cloves, and ginger, as well as nuts and seeds, all of
which evoke images of fall and winter.

3 tablespoons blanched almonds
3 tablespoons hazelnuts
3 tablespoons sesame seeds
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon curry powder
2 pounds butternut squash (1 medium), peeled and cut into 3/4-inch
cubes (6
cups)
2 tablespoons olive oil
6 cups Chicken Stock
1 cup plain yogurt
Salt and freshly ground black pepper
¼ cup chopped cilantro

Preheat the oven to 350 degrees. Put the almonds on a pie plate or small
sheet pan and
toast for 3 minutes. Add the sesame seeds, keeping them separate from the
almonds, and
toast for 3 minutes longer. Add the hazelnuts, also keeping them separate,
and toast for
11 minutes more, or until the almonds and hazelnuts are browned but not too
dark and
the sesame seeds are golden. Chop the almonds. Let the hazelnuts cool
slightly, rub off
the skins in a clean dish towel, and chop. Mix the nuts and sesame seeds and
set aside.
Raise the oven temperature to 400 degrees.

Combine the cinnamon, cloves, ginger, and curry powder in a small bowl. In a
larger
mixing bowl toss the squash with the olive oil. Add the spices and mix well.
Spread out
the squash on a baking sheet.

Bake the squash, covered with aluminum foil, for 20 minutes, or until it
softens and the
fibers are starting to come apart. Transfer the squash to a large saucepan
or stockpot.
Add the stock, cover, and bring to a boil over high heat. Reduce the heat
and simmer for
15 minutes.

Transfer the squash to a food processor and puree. Strain through a
medium-fine
strainer, pressing out all the liquid with a wooden spoon or the back of a
ladle. Add the
yogurt and mix well. Season with salt and pepper to taste.

Divide the soup among warm bowls. Sprinkle with the nut-seed mixture and
chopped
cilantro.

Serves 8.