Pumpkin Soup in Butternut Squash Bowl

Tis the season for all things squash and pumpkin. The change in weather has been making me want soup. This is a very filling and satisfying meal which is completely guilt free! Roast the squash in advance for a quick dinner.

          

Preheat your oven to 400 degrees. Cut off the bottom section of your squash, about 2/3 of the way down. Scrape out the seeds, reserving some for roasting, and place on a baking sheet. Season with salt, pepper, garlic powder, and cayenne pepper. Roast for about 45 minutes, until easily pierced with a fork. For a simple and quick pumpkin soup, simply mix canned pumpkin purée with your choice of broth or water. Season with salt, cayenne pepper, curry powder, pumpkin pie spice, and cinnamon. Pour soup into your squash bowl and garnish with sesame seeds and some roasted butternut squash seeds. Serve warm and enjoy!

Makes 1 Serving

Recipe:

For the Squash:

1 Bottom of Butternut Squash, Seeds

Removed

Season to taste with salt, pepper, garlic powder, and cayenne a pepper

For the Soup:

1 Cup Broth or Water

1/3 Cup Canned Pumpkin Puree

1/8 Tsp Salt, Curry Powder, Cayenne Pepper

Pinch of Pumpkin Pie Spice and Cinnamon

1 Tsp Sesame Seeds

Handful of Butternut Squash Seeds

*Roast squash and seeds at 400 degrees for 45 minutes