Butternut Squash Soup

Ben was very skeptical when I told him I wanted to make Butternut Squash Soup last night. But with one taste of this divine soup, he and I were both hooked. And I promise if you make it, you will be too!

Ingredients

2 T Canola Oil
5 C Butternut Squash- peeled and cubed (about 1.5 lbs)
2 C Potatoes -peeled and cubed (about 2-3 potatoes)
1 tsp Salt
1/2 tsp Black Pepper
2 C Leeks -washed and sliced
6 C Chicken Broth
1/2 C Coconut Milk -Trust me on this one
2 Whole Green Onions for garnish.. so optional

Toasted Spiced Butternut Squash Seeds

2/3 C Butternut Squash Seeds- washed an dried
1/2 tsp Salt
1/4 tsp Pumpkin Pie Spice- I just used a couple of dashes of cinnamon, all spice, nutmeg and cloves and it tasted great.
1/4 tsp Chili Powder

Instructions

Heat oil over medium high heat. Add squash, potato, salt, and pepper to pot. Sauté for 3 minutes. Add leek and sauté for 1 minute. Stir in broth (enough to cover the potatoes and squash) and bring to a boil. Reduce heat and simmer about 20 minutes or until potatoes are tender, stirring occasionally.

Blend in batches in a blender until smooth, or use a hand immersion blender to puree. If you use the blender, get a clean rag and hold the lid when you start blending, since the mixture is hot it could pop the top off and get hot soup everywhere. Stir in coconut milk. Pour soup into bowls, garnish with chopped green onions and toasted spice butternut squash seeds (see below for directions).

Toasted Spice Butternut Squash Seeds:

Heat oil over medium high heat. Add pumpkin seeds and cook, stirring often, until golden brown. Transfer seeds to a small bowl and toss with salt and spices. Personally, I liked these better just to munch on, Ben liked them in the soup, but I thought that they distracted too much from the flavor of the soup.

Now sit back and enjoy the flavors of fall!

Sheryl