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Creamy Autumn Butternut Squash Soup: Date Added: 23 Jul 2013
Listed in: Vegetables / Squash

2-3 lb. butternut squash, split, seeded and chopped
Olive oil
Salt and pepper to taste
Pinch of dried thyme
1/4 cup pumpkin seeds
1 medium yellow onion, diced finely
1 nub of ginger, peeled and chopped
3 ribs of celery, diced finely
Pinch of cinnamon, nutmeg, clove
1 qt. vegetable stock
1 cup milk or cream (soy, hemp or almond)

Cooking Instructions

Preheat the oven to 350 degrees. Brush the butternut squash with olive oil and season with salt, pepper and thyme and place on a sheet tray, flat side down. Roast squash until tender and skin starts to blister, 30-35 min. Cool and skin the squash. If using raw pumpkin seeds, place in an ovenproof dish and toast for 5-7 minutes at 375 degrees.

In a medium-size pot, sauté the onion, ginger and celery on medium heat. Once fragrant, add the cinnamon, nutmeg, and clove and cook for 1 minute. Now add butternut squash and enough broth to cover completely. Simmer for 10-12 minutes, stirring constantly. Remove soup from the stove and set aside for 5-7 minutes. Using a blender, puree the soup in batches, adding extra broth if necessary. Pour pureed soup back into the same pot and add the milk or cream. Slowly reheat the soup until hot. Be careful not to boil it for too long, as the soup may begin to separate. Garnish with the toasted pumpkin seeds.

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