Butternut Squash Soup

Ingredients

The Soup

• 5 cups cubed, peeled butternut squash (about 1-1/2 lbs)
• 2 cups (1/2 inch) cubed, peeled russet potato (about 12 oz)
• 2 cups sliced leeks (about 2 medium)
• 2 TBSP Olive oil or Canola oil
• 1 tsp Salt
• 1/2 tsp freshly ground black pepper
• 4-6 cups chicken or vegetable broth
• 1/2 cup milk or coconut milk

Garnish

• Chopped green onions
• Toasted pumpkin seeds (see below)

Toasted Pumpkin Seeds

• 1 TBSP Canola oil
• 2/3 cup shelled, green pumpkin seeds
• 1/2 tsp salt
• 1/4 tsp pumpkin pie spice
• 1/4 tsp chili powder

Directions

Soup

1. Heat oil over medium high heat.
2. Add squash, potato, salt and pepper to pot. Saute 3 minutes. Add leek and saute 1 minute.
3. Stir in broth (enough to cover the potatoes and squash) and bring to a boil.
4. Reduce heat and simmer about 20 minutes or until potato is tender, stirring occasionally. Blend in batches in blender until smooth, or use hand immersion blender to puree.
5. Stir in milk or coconut milk. Pour into bowls and garnish with chopped green onions and toasted pumpkin seeds.

Toasted Pumpkin Seeds

1. Heat oil over medium high heat.
2. Add pumpkin seeds and cook, stirring often, until golden brown, about 4 minutes.
3. Transfer seeds to a small bowl and toss with salt and spices.