Butternut Squash Soup

1. 1

   1. Preheat oven to 350

2. 2

   2. Halve squash, scoops seed into separate bowl

3. 3

   3. Bake squash in a touch of water for 30 min. or until tender

4. 4

   4. Rinse and soak seeds, set aside

5. 5

   5. Let squash cool, scoop pulp out of skin and add to blender with vegetable mineral broth and garlic, puree

6. 6

   6. Add chipotle pepper and dulse to taste, puree

7. 7

   7. Scatter soaked seeds on a cookie sheet, sprinkle with dill and dulse and bake 9 minutes, stirring once

8. 8

   8. Garnish soup with seeds when serving

* Per serving · 4 servings · Values may vary.

No additional tips available.