Thanksgiving Week // A Recipe

I am not that great in the kitchen but, I can make this.  My mom always serves it on Thanksgiving and it is the best soup I have ever tasted.  If you need a last minute recipe I would try it!

Click below for directions…

Butternut Squash Soup

In a large pot, melt two tablespoons butter over medium heat.  Sauté onions for 20 minutes until golden and tender.  Add remaining one tablespoon butter and the curry.  Cook one minute while stirring.  Add squash, broth, salt and water.  Heat to a boil.  Reduce heat and cover, simmering until squash in very tender, around 20 minutes.  Using an emulsion blender, puree the mixture until smooth.  This soup can be frozen or kept in the fridge for a few days.

Pumpkin Seed Garnish

Mix one egg white with a few tablespoons of water.  Mix in pumpkin seeds.  Add seasoning, such as cinnamon, nutmeg and cayenne pepper.Spread evenly on a cookie sheet and bake in a 400 degree oven until the seeds are dry.  Can make days ahead and store in a zip lock.  Sprinkle over soup before serving.  (95 calories and 12 servings)