Butternut Squash Soup with Roasted Pumpkin Seeds
Prep Time
20minutes
Cook Time
20minutes
Prep Time
20minutes
Cook Time
20minutes
Ingredients
  • 2large butternut squashskin and seeds removed, cut into 2-inch pieces
  • Sea saltto taste
  • 1tablespoon honey
  • 1/2cup pumpkin seeds
  • 1/3cup chopped chives or parsley
Instructions
  1. Place squash in a heavy saucepan and cover with water. Cook until tender, about 20 minutes; drain and reserve liquid.
  2. Purée squash, in batches, in a food processor or blender until smooth. (Be careful – the squash is hot!) Add some reserved liquid to the processor if the squash becomes too thick to purée.
  3. Return puréed squash to saucepan in which it was cooked and slowly reheat. If soup is too thick, stir in some of reserved cooking liquid. Season to taste with a pinch of salt, and sweeten with honey if necessary (sometimes the squash is not as sweet as it should be).
  4. Place pumpkin seeds on a baking sheet in a 350°F oven and roast about 10 minutes until fragrant.
  5. Ladle soup into warm bowls and garnish with pumpkin seeds and chives.