Ingredients
SOUP
- 1 butternut squash
- ½ sweet onion
- 2 garlic cloves
- 1 tbsp. olive oil
- 3 - 4 c. vegetable broth
- ½ tbsp. Cajun seasoning
- ½ tbsp. salt
- ½ tbsp. pepper
SEEDS
- ½ c. seeds from butternut squash
- ½ tbsp. olive oil
- ½ tsp. cinnamon
- ½ tsp. nutmeg
Directions
Preheat oven to 350°F. Chop onions and garlic and sauté in olive oil inside of a large Dutch oven or pot. Add chopped and skinned butternut squash, vegetable broth (start with 3 cups), Cajun seasoning, salt, and pepper. Boil until squash is tender (about 20 minutes). Use an immersion blender to combine into soup. Add more broth for desired consistency. Mix seeds with olive oil, cinnamon, and nutmeg and place onto sheet pan. Toast in oven for 4-7 minutes until seeds become fragrant. Add to soup as garnish.
