Spicy Butternut Squash Soup

Sometimes I really out do myself. This winter soup will warm you from the inside out. It has a smooth creamy texture with just a little kick. If you enjoy it like my family did, then you'll also be part of the clean plate club. 

1 medium butternut squash

1 can vegetable broth

1/4 C unsweetened almond milk

1/2 C raw pepitas*

1/4 t dried thyme

1/4 t dried rosemary

Pinch of ground cayenne pepper

Olive oil

Salt and pepper to taste - about 1/2 t of each

* Pepitas are hulled pumpkin seeds. You should be able to find these in the natural foods section of your grocery store. If you buy them roasted, then omit the roasting step in this recipe. If you cannot find them, select a yummy crouton to top soup, or make some yourself!

Preheat oven to 400. 

Slice squash into inch thick slices, removing skin and seeds, and dice into 1" chunks.

Arrange squash on a baking sheet and sprinkle with thyme, rosemary, and drizzle with olive oil. 

Bake 30-45 minutes or until squash is tender, tossing occasionally so all sides roast evenly. 

When squash is tender, add it all into a blender. 

Add the vegetable broth a little at a time and blend until completely smooth. 

Add almond milk, salt, pepper, and cayenne pepper and blend just until mixed throroughly. (Remember salt, pepper, and cayenne are to taste! Adjust accordingly, spice heads and wimps.)

Pour soup from blender into a saucepan and heat thoroughly. 

While soup is heating up, turn on oven to low broil. 

Place pepitas on a cookie sheet and broil for 2 minutes or until they start to turn brown. 

Ladle soup into bowls and top with a handful of roasted pepitas. 

I served this delicious soup with fresh rosemary bread from the Kroger bakery, smeared with Earth Balance Buttery Spread, and a delicious fresh salad topped with craisins, roasted pepitas, and a  poppyseed dressing.