Butternut Squash Soup with Spiced Pumpkin Seeds
A deliciously bright and spicy soup to cure those winter blues!
Preheat the oven to 375.
For this recipe, you will need a saucepan, sautee pan, food processor or submersion blender, foil lined baking sheet, measuring spoons cups, mixing spoon, ladle, and sharp knife.
Spread the Eatnuts.com Pumpkin Seeds on a foil lined baking sheet and toss with olive olive, lime juice, and seasonings. Roast at 375 for about 7 minutes, or until light brown and crispy.
Slice the squash in half and clean out seeds, rub with olive oil and salt. Places the squash, cut side down, on a foil lined baking sheet and bake at 375 for 1.5 hours. Remove the squash from the oven, and let it cool.
In a sauce pan, sautee carrot, onion, apple, and celery in olive oil for about 10 minutes on medium heat. Scoop the pulp from the roasted squash and add into the pan, along with the chicken broth, sour cream, honey, lime juice, cracked garlic clove, bay leaves, cumin, cayenne, salt, and pepper.
Cook on medium-low heat, stirring occasionally, for about 15 minutes. Remove the garlic and bay leaves, and blend in small batches in a food processor, or use a submersion blender, until smooth. Melt in two tbs of butter and serve with toasted Eatnuts.com Pumpkin Seeds, a drizzle of honey, and a dollop of sour cream.