Seasonal Soup – Roasted Butternut Squash
16 October 2011 § 13 Comments
Over on Barista Kids in What’s for Dinner? you can find my recipe here for this delicious, seasonal soup….
…that starts by buying these local, seasonal ingredients…
…then chopping and roasting them thus…
…before adding some of these mouth-watering selections of spices and seasonings:
…to get this delicious seasonal soup!
It is Fall people! Go for it!
Okay!
Pumpkin seeds and spices on the top are awesome.
looks delicious! happy fall!
[…] Roasted Butternut Squash Soup with Spicy Pumpkin Seeds Maybe the ultimate Fall soup, butternut squash makes for a creamy, roasty-sweet base. Italian White Bean Soup Cannellini beans, fresh fennel and your choice of dark leafy greens (chard, kale, etc.) and a tomato base make this Tuscan soup a perennial favorite. Dairy free & vegan. […]
Looks delicious looking forward to trying it. Must remember to put Butter Nut Squash on my shopping list.
I LOVE butternut squash, it;s my favorite fall ingredient!! I love that you put pumpkin seeds on top.. great crunch and makes it look so pretty!
Yum! Loks so good! I’ve go to try this one for sure!
In just one look I know this soup is terrific, looks so creamy.
I can’t resist butternut squash soup and always look forward to it!
Yum, I love butternut squash soup. I’d never thought of adding pumpkin seeds as a topping — I’ll have to try it. I wonder if the seeds from the butternut squash could be used instead.
Sarah – squash seeds are edible – I would roast the in oven at 300 degrees for about 30 minutes first.
[…] For an appetizer there is squash soufflé (you can substitute pumpkin), slow-cooked pumpkin soup or some roasted butternut squash soup. […]
[…] Butternut squash soup or Beef Barley Stew […]