Butternut Squash Soup and Roasted Seeds

Butternut squash is a favorite of mine as it can be used in a variety of ways. Not only does it taste great, but it also has a longer shelf life than other vegetables so I can pick up a few when they are on sale and use them over time! I love butternut squash as a soup, roasted, added to stir fry dishes, and used in place of noodles in lasagna. 

 

This butternut squash soup recipe is simple, requires few ingredients, and is ready in a short amount of time! 

Ingredients:

• 3 cups vegetable broth
• 3 cups water
• 3 cloves of garlic (medium ... or 2 large) ... smashed and diced
• 1 cup onion - diced
• Olive oil to make sure onion, garlic, and squash do not stick
• Olive oil for roasting seeds
  
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp oregano
• 1/4 tsp nutmeg
• 1/8 tsp cayenne pepper in soup ... 1/2 tsp for roasting seeds 
• SEEDS ... rinsed and dried
• 2-4 pounds butternut squash ... peeled, seeds removed and washed, and diced (10-14 cups) 
• 1tbsp butter (regular or vegan) or olive oil
  

 

Instructions

Peel, seed, and dice the squash

Rinse, clean, and dry the seeds. Place in aluminum foil with olive oil and cayenne pepper. close the foil and bake for 30 minutes at 350. Turn the oven off and open the foil. Leave the seeds in the oven for a few minutes to "dry" a bit.

Dice onion and garlic

Saute onion, garlic, and squash in just enough oil so nothing sticks to the soup pot.

Once onion and garlic are translucent add spices, water, and broth.

Bring to a boil then reduce heat to simmer and cook until squash is tender.  

Optional ... add 1 tsp butter (regular or vegan) or olive oil. (Helps body absorb nutrients from butternut squash).

Use an immersion blender or place in a VitaMix (once cool) to puree. 

Serve garnished with the squash seeds.