Butternut Soup

• 6 figs fresh
• 1 1/2 mozzarella ball of, di buffala
• fresh basil leaves chopped
• 2 3/8 tablespoons pine nuts
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• salt to taste
• pepper to taste

1. Heat 1 tablespoon of olive oil in a skillet, and saute butternut, onion, and pepper.
2. Brown for about 4 to 5 minutes, stirring constantly.
3. Add tomato pulp, 1/2 teaspoon cumin seeds, and a bit of rosemary.
4. Cover the vegetables with boiling water.
5. Add the bouillon cube.
6. Season with salt and pepper, and cook for 20 to 25 minutes over medium heat, until the squash is tender.
7. Put the vegetables in the blender, and gradually fill with the broth to obtain desired consistency.
8. Check the seasoning. Pour into bowls.
9. In a frying pan heat a knob of butter, add the pumpkin seeds and some coarse salt.
10. Fry until golden. Add to soup.
11. Sprinkle soup with a few pumpkin seeds.

fresh, mozzarella ball of, fresh basil, nuts, olive oil, balsamic vinegar, honey, salt, pepper

Taken from www.yummly.com/recipe/Butternut-Soup-782279 (may not work)