Warm Butternut Squash Soup with Rosemary & Toasted Pumpkin Seeds & Practical Magic
Every fall around October I have to watch the witchery of Practical Magic. I know, it’s not an artistic Oscar flick but there is something fun about believing in magic especially close to Halloween. It also reminds me that I need to keep working hard so someday I can afford that house in the movie, it’s PERFECT right?!
Butternut Squash Soup & Garnish
by: Real Simple
4 leeks, rinsed and chopped (3 cups)
1 3-pound butternut squash, cut into
1 bay leaf
3/4 teaspoon kosher salt
5 cups low-sodium chicken broth
1/4 cup shelled raw pumpkin seeds
1 tablespoon fresh rosemary
2 teaspoons olive oil
Toasted Pumpkin Seed Snack:
Fresh, raw pumpkin seeds harvested from your Jack-O-Latern
Salt, garlic powder, onion powder, seasoned
salt, or other seasoning of choice
For the Soup & Garnish:
- Place the leeks, squash, bay leaf, salt, and broth in a large saucepan. Bring to a boil. Reduce heat and simmer gently until the squash is tender, about 12 minutes.
- Let cool for at least 10 minutes. Remove and discard the bay leaf. Purée the soup in batches and warm over medium-low heat.
- Meanwhile, place the pumpkin seeds (if using) and rosemary on a cutting board and roughly chop. Heat the oil in a small skillet over medium heat. Add the seeds and rosemary and heat, stirring occasionally, until fragrant, 2 to 3 minutes. Ladle the soup into bowls and sprinkle with the seeds and rosemary.
Toasted Pumpkin Seed Snack
- We carved pumpkins this Halloween and why should you throw the seeds out? They make a great snack or to put on a salad! Scoop out seeds from the pumpkin into a colander and rinse thoroughly. Use your fingers to remove all the pulp and disguard. Drain pumpkin seeds dry off with a paper towel or spread on a cookie sheet to dry.
Preheat oven to 350 degrees and line a baking sheet with non-stick foil.
Toss pumpkin seeds in olive oil, sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. I did D) all the above seasonings.
Bake until golden brown.
Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.
We pared the all autumn meal and Halloween themed Dinner & A Movie with a Vermont microbrew, compliments of my Dad!
- Happy Halloween!