Fall Comfort: Butternut Squash Soup w. Spiced Seeds

I love this time of year when the crisp Fall air settles in and there’s nothing better than staying at home with a steaming hot bowl of soup.  Last weekend was the perfect day for making soup, and one of the soups I made was Butternut Squash.  This rich, thick, sunny colored soup just makes everything better.

I found a great butternut squash soup recipe in Cooking Light magazine this month, although I felt it needed more seasonings.  By adding in cumin, aleppo pepper and garam masala the soup was perfect (although next time I may puree apples in it to give it more sweetness)!  I topped it with spiced seeds from the butternut squash, non-fat Greek yogurt & chives.  The seeds were so yummy that we ended up nibbling on these before the soup was done!  Enjoy!

Butternut Squash Soup with Spiced Seeds
Adapted from Cooking Light

For the spiced seeds:
1 tbsp powdered sugar
1 tbsp brown sugar
1 egg white
1/4 tsp water
1/8 tsp salt (I added more than this)
1/8 tsp cinnamon (I added a pinch more than this, but I love cinnamon)
Dash of red pepper
Seeds from a butternut squash (or from a pumpkin)

For the soup:
1 (3 1/2 lb) butternut squash (mine was a little bigger)
1 tbsp canola oil
3/4 tsp kosher salt
4 cups less-sodium chicken stock (I used about 6-7 cups to accommodate my larger squash)
2 cups water
1 tsp garam masala
1 tsp cumin
pinch or two of aleppo pepper
Non-fat Greek yogurt
Chives

Prepare the spiced seeds:
1.  Preheat oven to 300°F.
2.  Cut butternut squash in half lengthwise and scoop out the seeds.  Rinse and dry seeds completely.
3.  Combine first 7 ingredients, then add in seeds. Spread mixture on a baking sheet lined with a silicone baking mat.  Bake for 15 minutes, stir the mixture, and bake for another 15 minutes.  Cool seeds on wire rack and then break into small pieces.

Prepare the soup:
4.  Preheat oven to 350°F.
5.  Brush cut side of squash halves with oil and sprinkle with 1/4 tsp salt.  Place squash cut side down on baking sheet.  Bake for 1 hour and 20 minutes until tender.  Cool slightly (I left mine out for several hours while we went out).  Scoop out pulp and discard skins.
6.  Place squash pulp and broth in a large pot.  Using a hand-held mixer, blend until smooth (you can use a blender instead but it’s another dish to wash!).  Stir in 2 cups of water and remaining 1/2 tsp or more of salt to taste (I added much more).
7.  Cook over medium-high heat until thoroughly heated.  Season with garam masala, aleppo pepper and cumin to taste.  Spoon into bowls.  Top with Greek yogurt, spiced seeds and chives.

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