Soup Recipes » Butternut Squash Soup » Butternut Squash Soup with Roasted Pumpkin Seeds

Butternut Squash Soup with Roasted Pumpkin Seeds

Ingredients -

2 large Butternut Squashes, skin and seeds removed, cut into 2-inch pieces
Salt
Honey
1/4 cup Pumpkin Seeds
Chopped Chives

Preparation:

1. In a large heavy saucepan, place the squash and cover with water.

2. Cook the squash until tender when pierced with a fork.

3. Drain and reserve the cooking liquid.

4. Add a portion of the squash to a blender or food processor and pulse until smooth, adding the reserved cooking liquid if the squash is too thick.

5. Season with salt and honey for sweetness.

6. Bake the seeds on a baking sheet at 350 degrees until they are fragrant.

7. Serve in soup bowls garnished with fresh chives and pumpkin seeds.

Soup Making Tips -
Butternut Squash Varieties

	The most common variety of butternut squash is the sweet, nutty Waltham squash, named after Waltham, Massachusetts where it originated. Argos Gold, or Mexican butternut squash, has a smoother texture and sweeter taste than Waltham squash and grows up to two feet long. Argonaut butternut squash has a sweet, honey flavor and a meaty texture, is about 15-27 inches long, and weighs 30 pounds or more.