Butternut Squash Soup with Candied Pumpkin Seeds

We’ve had squash a plenty in our farmshare for the past several weeks. Now that it finally feels like fall, I’m excited to make some soups. Naturally the first place to go was to use some of the squash adorning my counter tops.
butternut squash soup

I found Deb’s recipe for this yummy yet easy soup and couldn’t wait to eat it on a chilly fall night. Its easy and yummy and reheats beautifully…yay leftovers!

you will need:
3 tablespoons unsalted butter
½ large sweet onion, finely chopped
2 large garlic cloves, chopped
3 cups chicken or vegetable broth
4 cups of butternut squash (peeled & cut into 1 inch pieces)
6 sprigs fresh thyme, minced
½ teaspoon dried sage
1 teaspoon ground cumin
½ teaspoon ground ginger
½ cup whole milk

Melt butter in a large pot over medium-low heat. Add onion and cook until translucent, about 8 minutes. Add garlic and cook about 2 minutes more. Add broth, squash and all herbs and spices and bring mixture to a boil. Reduce heat to low, cover and simmer until squash is very tender, about 20 minutes.

Using an immersion blender, puree mixture until smooth. You could also puree in batches in a food processor. Return soup to the pot, stir in milk and bring to a simmer. Season generously with salt and pepper. Serve with crunchy roasted pumpkin seeds on top and with some cheesy toast or croutons if you wish.

Note: If you’d prefer, you can roast the squash in the oven at 425°F…just halve and seed the squash and rub some olive oil on it and cook until soft. Scoop out and add to onion-garlic mixture with herbs and spices and puree.

What’s your favorite fall soup??

serves: 4
time: 40 minutes
adapted slightly from: Smitten Kitchen

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