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Butternut Squash Soup

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  • Complexity: medium


  • 3-1/2 pounds butternut squash, halved and seeded
  • 1/2 cup pumpkin seeds
  • 1 teaspoon olive oil
  • 3 tablespoons unsalted butter
  • 2 leeks, white part only, cleaned & chopped
  • 4 teaspoons fresh ginger, minced
  • 6 cups gf chicken stock
  • 1-1/2 teaspoons salt several bib lettuce leaves


  1. Preheat oven to 400 degrees F.

  2. Oil a baking sheet and place squash cut side down on sheet

  3. Place pumpkin seeds in a small bowl and add oil. Mix to coat and spread seeds on baking sheet with squash.

  4. Bake for 1 hour. After 15 minutes check to see if seeds are browned. When brown, remove from oven and set aside.

  5. After 1 hour, remove squash from oven and let cool. Scoop pulp out and discard skin.

  6. Heat a large pot over medium heat, adding butter. When melted, add leeks, ginger, squash and 4 cups of chicken stock. Simmer for 20 minutes.

  7. Transfer to a food processor and puree until mixture is smooth.

  8. Return soup to pot; add 2 cups chicken stock and remaining salt. Reheat and ladle into bowls.

  9. Garnish with toasted pumpkin seeds.

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