Butternut Squash Soup With Toasted Pumpkin Seeds Recipe

• 3 lb butternut squash, peeled and cut into 2 inch chunks
• 2 x golden brown delicious apples, peeled, cored and cut into 1 inch chunks
• 1 Tbsp. extra virgin olive oil
• 1 Tbsp. honey
• 1/2 tsp sesame chili oil
• 4 c. vegetable broth or possibly chicken broth soy sauce, to taste
• 1/4 c. pumpkin seeds Preheat the oven to 450 degrees.

1. In a heavy roasting pan, combine the squash, apples, oils and honey well.
2. Tuck the apples under the squash to avoid browning them.
3. Place the pan in the oven for 25 min, stir and continue roasting 10 min more or possibly till tender.
4. Transfer the roasted squash and apples, and all the pan juices, to a soup pot.
5. Add in two c. of the broth to the pot and bring to a simmer.
6. Cover and continue simmering for 20 min.
7. Allow the soup to cold.
8. Puree the soup in a food processor or possibly blender till completely smooth.
9. Add in additional broth to achieve the desired consistency.
10. Season to taste just before serving with soy sauce.
11. Place the pumpkin seeds proportionately in a small cake pan.
12. Place the pan in a 450-degree oven (if desired, you may efficiently do this while roasting the squash) and remove from the oven as soon as the seed begin to puff up, 7 to 12 min.
13. Don't allow these seeds to over-cook.
14. Serve the soup warm, hot or possibly at room temperature with a sprinkling of roasted pumpkin seeds on each serving.
15. You may also pass the sesame chili oil around so people who like a spicier soup may drizzle it on top of their soups.
16. aish.com

butternut squash, golden brown delicious apples, extra virgin olive oil, honey, sesame chili oil, vegetable broth, pumpkin seeds

Taken from cookeatshare.com/recipes/butternut-squash-soup-with-toasted-pumpkin-seeds-96291 (may not work)