Roasted Butternut Squash Soup With Toasted Seeds

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“I bought a beautiful butternut squash at the market yesterday and decided to come up with my own soup. Honestly, I didn't measure the oil or the cinnamon sugar for the roasted squash - I just coated the squash flesh with oil and sprinkled on the cinnamon sugar. It didn't take much so my measurements should be close to what I used. This is a healthy recipe that fits into the vegan lifestyle but feel free to add stock instead of water and a drizzle of cream at the end to garnish. Enjoy!”
1hr 30mins

Ingredients Nutrition


  1. Prehat oven to 350°F.
  2. Cut butternut squash in half, lengthwise. Remove seeds and set aside. Rub each squash half with 1 teaspoon oil and sprinkle with cinammon sugar. Place flesh side down on a pan lined with tin foil. Roast for about 1 hour, or until tender. You will know that it is done when you can easily put a fork through the flesh. Let cool.
  3. Meanwhile, pick seeds out of the "guts" of the squash and place in a small frying pan. Drizzle with 1 teaspoon olive oil and sprinkle with salt and pepper. Watch closely and toast over medium heat, until lightly browned. Set aside.
  4. When squash is cool enough to handle, scoop out flesh and place in a food processor, fitted with a blade attachment. Add water and blend until smooth.
  5. Pour puree in a large saucepan and add bay leaf and other seasonings. Let simmer for a couple of minutes, turn to low and let flavours meld for 10-15 minutes. Salt and pepper to taste.
  6. Remove bay leaf. Serve soup in bowls and garnish with toasted seeds.

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