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    Butternut Squash Soup


    Source of Recipe


    www.metroactive.com

    List of Ingredients




    2 large butternut squashes, skin and seeds removed, cut into 2-inch pieces
    salt
    honey
    1/4 cup pumpkin seeds
    chopped chives

    Recipe



    Place the squash meat into a heavy saucepan and cover with water. Cook until fork-tender; drain and reserve liquid.

    Place some of the squash in a food processor (Be careful--the squash is hot!) Process the squash until smooth, adding some of the reserved liquid if too thick. Season with salt and sweeten with honey to taste.

    Place pumpkin seeds on a baking sheet in a 350 degree oven and roast until fragrant. Ladle soup into warm soup bowls and garnish with chives and pumpkin seeds.

 

 

 

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