Butternut Squash Soup With Toasted Pumpkin Seeds Recipe

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Servings: 1


Cost per recipe $8.77 view details
  • 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. Place the pan in the oven for 25 min, stir and continue roasting 10 min more or possibly till tender.
  3. Transfer the roasted squash and apples, and all the pan juices, to a soup pot. Add in two c. of the broth to the pot and bring to a simmer. Cover and continue simmering for 20 min. Allow the soup to cold. Puree the soup in a food processor or possibly blender till completely smooth. Add in additional broth to achieve the desired consistency. Season to taste just before serving with soy sauce.
  4. Place the pumpkin seeds proportionately in a small cake pan. 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. Don't allow these seeds to over-cook.
  5. Serve the soup warm, hot or possibly at room temperature with a sprinkling of roasted pumpkin seeds on each serving. You may also pass the sesame chili oil around so people who like a spicier soup may drizzle it on top of their soups. aish.com


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2174g
Calories 1070  
Calories from Fat 379 35%
Total Fat 42.48g 53%
Saturated Fat 6.94g 28%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 3817mg 159%
Potassium 4482mg 128%
Total Carbs 171.31g 46%
Dietary Fiber 26.6g 89%
Sugars 51.11g 34%
Protein 28.43g 45%
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