Recipe for butternut squash soup with toasted pepitas – The Boston Globe

Serves 4

1 cup cooked bell peppers and onions
2 roasted butternut squash halves, skin removed (plus any other squash flesh)
4 cups chicken stock
3 teaspoons olive oil
cup pepitas (pumpkin seeds)
Salt and pepper, to taste
Pinch of paprika
10 shiitake mushrooms, sliced
2 tablespoons chopped fresh parsley
¼ cup plain yogurt (for serving)

1. In a soup pot over medium-high heat, combine bell pepper mixture, squash, and chicken stock. Bring to a boil, lower the heat, and simmer for 25 minutes.

2. Working in batches in a blender, puree the vegetables and squash mixture until smooth. Return to the pot.

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3. In a skillet over medium-high heat, heat 1 teaspoon of the olive oil. Toast the pumpkin seeds, shaking the pan constantly, for 3 minutes. Stir in salt and paprika. Toast for 1 minute more, or until seeds are beginning to brown and spices are aromatic. Remove from the pan and wipe out the skillet.

4. Return the skillet to medium-high heat. Heat the remaining 2 teaspoons olive oil. Add the shiitakes, salt, and pepper. Cook, stirring often, for 4 to 5 minutes or until tender.

5. Reheat the soup over low heat, stirring often, until hot. Ladle into bowls, and garnish with mushrooms, pumpkin seeds, parsley, and a drizzle of yogurt.

Karoline Boehm Goodnick

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