There is no way to celebrate Fall season without Butternut squash soup. This hearty and simple soup garnished with pumpkin seeds combines the sweetness of the squash and the nutty flavor of the spices which make us feel that the holidays are around the corner.

INGREDIENTS:

1 Pound of peeled, halved and seeded butternut squash

1/2 Cup minced onion

1/2 Stalk of sliced celery

2 sprigs Fresh thyme (optional) 

1 Quart chicken stock

1/3 Cup heavy cream

3 tablespoon olive oil 

1/2 stick of unsalted Butter 

Salt and freshly ground pepper

1/3 teaspoon each of ground Cinnamon, ground All spices, ground Ginger

Pinch teaspoon ground Cloves

Pinch teaspoon ground Nutmeg 

Pumpkin seeds for garnish

STEPS:

Preheat the oven to 350 Degrees.

 Spread the squash on a sheet pan lined with parchment paper, season the butternut squash with salt, freshly ground pepper and fresh thyme, then sprinkle the olive oil. Bake for about 30 to 45-minutes or until a knife or fork easily goes into the thickest piece without a resistance. Then remove from the oven and let cool.

 Meanwhile, in large pot with medium high heat, melt the butter, add the minced onion and the sliced celery  and start stirring occasionally until sweat about 4 minutes, make sure no to have dark browning color.

Add the chicken broth and bring it to a simmer, then add the oven baked butternut squash, add the spices and simmer for about 15 minutes.

Puree the mixture in a blender. For extra smoothness and silky texture pass the soup in Chinese strain and finally add the heavy cream.

Garnish with pumpkin and sunflower seeds.