Curry Butternut Squash Soup with Cayenne-Roasted Butternut Squash Seeds

Per soup serving: 171 calories, 9 g fat, 0 mg cholesterol, 146 mg sodium, 409 mg potassium, 23 g carbohydrates (3 g sugar), 1 g fibre, 6 g protein.
Per squash seed serving: 125 calories, 5 g fat, 0 mg cholesterol, 5 mg sodium, 257 mg potassium, 15 g carbohydrates (0 g sugar), 5 g fibre, 6 g protein

SLPMGR @hollister44

Canada

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Ingredients

6 servings

Soup:
1/4 cextra-virgin olive oil
1medium onion, chopped
1Granny Smith apple, peeled, cored, and chopped
1large red bell pepper, seeded and chopped
1medium butternut squash (about 2 lbs), peeled, seeded, and cut in 1" squares, seeds reserved
6 clow-sodium vegetable broth
2 sprigsfresh thyme
1bay leaf
1 tspcurry powder
Cayenne-Roasted Butternut Squash Seeds:
Reserved butternut squash seeds, rinsed and patted dry
Extra-virgin olive oil
1/2 tspcayenne pepper, or to taste

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Steps

1

To make the soup: IN a 4-quart stockpot, heat the olive oil on medium-high heat. Add the onion and cook for 5-7 minutes, or until translucent. Add the apple and red bell pepper and cook for an additional 2-3 minutes. Add the squash, vegetable broth, thyme, and bay leaf. Bring to a simmer and cook for 15-20 minutes, or until the squash is fork-tender.
2

Remove the bay leaf and thyme sprigs and add the curry powder. Transfer the soup to a blender or food processor. Blend until smooth (or until the desired consistency is attained). Pour the soup into bowls and top with 2 tablespoons Cayenne-Roasted Butternut Squash Seeds.
3

To make the seeds: While the soup is simmering, preheat the oven to 275 degrees F. In a bowl, toss the butternut squash seeds with the olive oil to coat and sprinkle with the cayenne. Spread the seed in a thin, even layer on a baking sheet lined with parchment paper. Bake for 15 minutes. Remove from the oven and allow to cool.