I followed this recipe from My Kitchen Addiction. I didn’t take the time to puree the soup in a blender though, cause that gets messy, so I just simmered it until I thought everything was soft enough to mash. This soup is full of beta carotene!
The butternut squash soup simmering away
Meanwhile, we separated the butternut squash seeds from the pulp and coated them with a little olive oil and put them on 300 degrees for about 10 minutes. Then we sprinkled them with some course salt. They are sooo good! and smell and taste almost like popcorn.
This soup is really filling, and healthy too!
While the soup was cooking I made a pie crust from scratch for some pumpkin pie filling. This recipe off the can uses condensed milk, which was different than I’ve had before. The pie was really good and is so much better than what you buy ready made!
Homemade pumpkin pie (the canned pumpkin puree isn’t homemade, but that’ll come soon)