Roasted Winter Squash Seeds atop Squash Soup

Ingredients:

3 small Winter Squash

For the Seeds:

1-2 Tbsp EVOO or Coconut Oil
1 tsp seasoning (or salt & pepper)

For the Soup:

Freshly Roasted Winter Squash
1/4 cup ( 1/2 stick) grass fed butter

2 shallots, finely chopped

3 garlic cloves, chopped

1 15oz can Coconut Milk (full fat)

1-2 cups both (vegetable or chicken bone)

How to:

Make the Seeds:

Clean and Dry seeds. Preheat oven 275 degrees F.

In a bowl combine seeds with 1.5 - 2 Tbsp quality Extra Virgin Olive Oil and seasoning. Stir to coat.

Evenly spread seeds on baking sheet allowing room between seeds (not touching or overlapping)

Bake for 15 mins, stir and cook for another 5 minutes until lightly toasted.

Make the Soup:

  1. Place cut Squash cut side down on a parchment or foil lined baking sheet. Bake at 375 for 45 minutes or until tops are soft to the touch.

  2. Scoop out squash meat and place in food processor.

  3. Meanwhile Saute shallot & garlic over medium high heat until translucent (about 4 minutes).

  4. Add shallots and garlic to food processor with the Squash meat. Add coconut milk.

  5. Puree squash until it being to get liquify. Add 1 cup of broth while blending. Keep adding broth until you’ve reached your desired consistency.

  6. Season with salt & pepper. Add any desired fresh or dried seasoning (sage and thyme work well).

Serve Soup topped with freshly roasted seeds.

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