Ingredients
6 cups peeled + cubed butternut squash
2 tablespoons of olive oil
2 tablespoons chopped fresh sage
1 tablespoon of thyme
3 tablespoons raw pumpkin seeds
Fine sea salt and black pepper, to taste
1 medium onion, chopped
2 garlic cloves, minced
Fine sea salt and black pepper, to taste
1/2 tsp. Tumeric
3 ½ cups of vegetable broth (more if soup is too thick)
Steps
Preheat oven to 415°. Line a baking sheet with parchment paper. Add squash and drizzle with1 tbsp olive oil, then sprinkle with sage, thyme, turmeric, salt and pepper. Toss to coat. Roast 35 minutes or until softened completely and have a roast finish.
Meanwhile, in a large saute pan, heat additional olive oil over medium heat. Add onion and garlic. Cook and stir for 8 minutes or until softened and starting to brown. Season with salt and pepper.
Add broth to saute pan and bring to a boil. Reduce heat and cook, uncovered, for 10-15 minutes or until vegetables are soft. Add roasted squash.
Roast pumpkin seeds for 8 minutes with salt and pepper on baking sheet
Puree soup using an immersion blender. Or puree in batches in a regular blender.
Sprinkle some pumpkin seeds on top of soup, salt and pepper to taste.
Pair with toasted sourdough bread and enjoy.