Butternut Squash Soup with Spiced Pumpkin Seeds and Tart Apple

Ethan McKee, chef of Rock Creek Mazza's recipe 

Serves six to eight.

4 pounds butternut squash, peeled, seeded and cut into 1-inch pieces
1 pound Spanish onion, peeled and chopped into large pieces
2 tablespoons olive oil
1 tablespoon chopped garlic
1 teaspoon curry powder
3 sprigs fresh thyme
2 bay leaves
3 cups chicken stock
3 cups vegetable stock
Salt and pepper to taste

Heat olive oil over medium-low heat. Sauté onion and garlic until translucent. Add curry powder and cook one minute to toast spices.

Add butternut squash, stocks, salt and pepper. Wrap herbs in a piece of cheesecloth and add to pot. Cover, bring to simmer over medium heat and cook until squash is tender. Remove herbs, and purée remaining ingredients in blender until smooth. Adjust seasoning to taste.

To serve, pour into bowls and add garnish.

Garnish:
1 cup pumpkin seeds
2 tablespoons water
1/2 teaspoon garlic powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
2 Granny Smith apples, scrubbed, cored and julienned

Moisten pumpkin seeds with water, then drain. Combine the spices and toss with the seeds to coat. Toast on a baking sheet in a 325-degree oven for eight to 10 minutes, stirring once. Julienne apples just before serving soup to prevent oxidizing.

Rock Creek at Mazza (202-966-7625; rockcreekrestaurant.com) is ocated at 5300 Wisconsin Ave NW. Main courses cost $18 to $29.

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