Butternut Squash Soup With Toasted Pumpkin Seeds - The Pollan Family
Butternut Squash Soup with Toasted Pumpkin Seeds | The Pollan Family. Enjoy silky smooth, flavorful soup enhanced with crispy seeds for a delicious autumn treat.
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Cooking tools:
- Immersion blender
- Blender
- Food processor
- Microplane
- Stockpot
- Ladle
- Pot
- Oven
- Stove
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Spoon
- Kitchen towel
- Serving bowl
Ingredients
- 2 tablespoons raw shelled pumpkin seeds (pepitas)
- Organic olive oil cooking spray
- Sea salt
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 cup finely chopped yellow onion
- ½ cup peeled and chopped carrots
- 2 cloves garlic, minced
- 1 teaspoon finely grated fresh ginger
- 7 cups peeled, seeded, and diced butternut squash, cut into 1-inch cubes
- 4 cups low-sodium vegetable broth
- 2 pinches ground nutmeg
- Kosher salt
- 1 teaspoon Balsamic Vinegar Glaze
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