Butternut squash….so creamy, rich and sweet, it makes the perfect chilly weather soup. Butternut squash is loaded with phytonutrients (plant nutrients), such as lutein and zeaxanthin- great nutrients to protect your eyes, alpha and beta carotene, and vitamin C. These plant nutrients also provide you with powerful antioxidants and anti inflammatory agents, and is an ideal fall vegetable that you must add to your diet! And for you all you calorie conscious foodies, 1 cup contains only 80 calories! So check out the soup recipe below and enjoy all the benefits this wonderful veggie has to offer:

BUTTERNUT SQUASH SOUP W/ SPICY PUMPKIN SEEDS

Spiced Pumpkin Seeds
2/3 cup raw pumpkin seeds
1/4 tsp. curry powder
1 tsp. tamari soy sauce
Black pepper to taste

Roasted Butternut Soup

2 medium-sized butternut squash (about 4 3/4 lb. total), halved lengthwise and seeded
2 Tbs. vegetable oil
2 cups thinly sliced onion
1 Tbs. light brown sugar
4 tsp. minced ginger
2 cloves garlic, minced
6 cups vegetable stock
1 cup apple cider
Salt and black pepper to taste

Directions
To make Spiced Pumpkin Seeds: Toast seeds in nonstick skillet over medium-high heat, stirring for 5 minutes, or until they pop. Stir in curry, turn off heat and add tamari. Stir, season and set aside.

Preheat oven to 375F.

To make Roasted Butternut Bisque: Put squash, cut side down, on baking sheet. Bake about 50 minutes, or until tender. When cool, use paring knife to remove peel. Cut squash into 2-inch pieces.

Heat oil in large pot over medium heat. Add onion, brown sugar, ginger and garlic. Cover; cook, stirring often, until onion is tender, 15 minutes. Add squash, stock and cider. Simmer mixture; reduce heat to medium-low. Cook 10 minutes.

Purée until smooth (hand held immersion blender works best) . Season, bring to a simmer, then ladle into bowls. Garnish with pumpkin seeds and viola!!

Enjoy!