To make the roasted seeds:
Preheat the oven to 300 degrees Fahrenheit if you're roasting the seeds. Peel the butternut squash, then cut and half. Remove the seeds and place in a colander. Remove the strings from the butternut squash seeds and rinse to get off all the extra squash bits. Set them on a clean towel and pat dry.
Spread the squash seeds on a baking sheet and drizzle with the olive oil, stirring to coat. Season with salt and bake for 10-15 minutes, or until the seeds are starting to turn golden brown. Remove from the oven and put the seeds on a plate to cool.
To make the soup:
Cut the butternut squash into 2-inch sized chunks. In a large saucepan, melt the butter over medium heat. Add the onion, garlic, thyme and cinnamon and stir. Cook for 5-7 minutes, or until the onion is softened, stirring occasionally.
Add the squash, broth and half and half to the pan and bring to a boil. Reduce the heat to a simmer and cook about 20 minutes, or until a fork easily inserts into the squash.
Using an immersion blender, or working with a blender in batches, puree the soup until smooth. Season with salt and pepper to taste. Top with butternut squash seeds if desired and enjoy.
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