Butternut Squash Soup With Toasted Pumpkin Seeds Recipe

1. 1

   In a heavy roasting pan, combine the squash, apples, oils and honey well.

2. 2

   Tuck the apples under the squash to avoid browning them.

3. 3

   Place the pan in the oven for 25 min, stir and continue roasting 10 min more or possibly till tender.

4. 4

   Transfer the roasted squash and apples, and all the pan juices, to a soup pot.

5. 5

   Add in two c. of the broth to the pot and bring to a simmer.

6. 6

   Cover and continue simmering for 20 min.

7. 7

   Allow the soup to cold.

8. 8

   Puree the soup in a food processor or possibly blender till completely smooth.

9. 9

   Add in additional broth to achieve the desired consistency.

10. 10

    Season to taste just before serving with soy sauce.

11. 11

    Place the pumpkin seeds proportionately in a small cake pan.

12. 12

    Place the pan in a 450-degree oven (if desired, you may efficiently do this while roasting the squash) and remove from the oven as soon as the seed begin to puff up, 7 to 12 min.

13. 13

    Don't allow these seeds to over-cook.

14. 14

    Serve the soup warm, hot or possibly at room temperature with a sprinkling of roasted pumpkin seeds on each serving.

15. 15

    You may also pass the sesame chili oil around so people who like a spicier soup may drizzle it on top of their soups.

16. 16

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* Per serving · 4 servings · Values may vary.

No additional tips available.