Roasted Butternut Bisque with Spiced Pumpkin Seeds

• 23 cup raw pumpkin seeds
• 1/4 tsp. curry powder
• 1 tsp. tamari soy sauce
• black pepper to taste
• 2 medium-sized butternut squash (about 4 3/4 lb. total), halved lengthwise and seeded
• 2 Tbs. vegetable oil
• 2 cups thinly sliced onion
• 1 Tbs. light brown sugar
• 4 tsp. minced ginger
• 2 cloves garlic, minced
• 6 cups vegetable stock
• 1 cup apple cider
• Salt and black pepper to taste

1. To make Spiced Pumpkin Seeds: Toast seeds in nonstick skillet over medium-high heat, stirring for 5 minutes, or until they pop.
2. Stir in curry, turn off heat and add tamari.
3. Stir, season and set aside.
4. Preheat oven to 375F.
5. Spray baking sheet with nonstick cooking spray.
6. To make Roasted Butternut Bisque: Put squash, cut side down, on baking sheet.
7. Bake about 50 minutes, or until tender.
8. When cool, use paring knife to remove peel.
9. Cut squash into 2-inch pieces.
10. Heat oil in large pot over medium heat.
11. Add onion, brown sugar, ginger and garlic.
12. Cover; cook, stirring often, until onion is tender, 15 minutes.
13. Add squash, stock and cider.
14. Simmer mixture; reduce heat to medium-low.
15. Cook 10 minutes.
16. Puree until smooth.
17. Season, bring to a simmer, then ladle into bowls.
18. Garnish with pumpkin seeds.

pumpkin seeds, curry powder, soy sauce, black pepper, butternut, vegetable oil, onion, light brown sugar, ginger, garlic, vegetable stock, apple cider, salt

Taken from www.vegetariantimes.com/recipe/roasted-butternut-bisque-with-spiced-pumpkin-seeds/ (may not work)