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Butternut Squash Soup with Roasted Seeds

List of Ingredients

Butternut Squash Soup with Roasted Pumpkin Seeds

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

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.




Recipe