Warm Butternut Squash Soup with Rosemary & Toasted Pumpkin Seeds & Practical Magic

Every fall around October I have to watch the witchery of Practical Magic. I know, it’s not an artistic Oscar flick but there is something fun about believing in magic especially close to Halloween. It also reminds me that I need to keep working hard so someday I can afford that house in the movie, it’s PERFECT right?!

Butternut Squash Soup & Garnish

by: Real Simple

Ingredients:

4 leeks, rinsed and chopped (3 cups)

1 3-pound butternut squash, cut into

1-inch chunks

1 bay leaf

3/4 teaspoon kosher salt

5 cups low-sodium chicken broth

1/4 cup shelled raw pumpkin seeds

1 tablespoon fresh rosemary

2 teaspoons olive oil

Toasted Pumpkin Seed Snack:

Fresh, raw pumpkin seeds harvested from your Jack-O-Latern

Salt, garlic powder, onion powder, seasoned

salt, or other seasoning of choice

For the Soup & Garnish:

1. Place the leeks, squash, bay leaf, salt, and broth in a large saucepan. Bring to a boil. Reduce heat and simmer gently until the squash is tender, about 12 minutes.
2. Let cool for at least 10 minutes. Remove and discard the bay leaf. Purée the soup in batches and warm over medium-low heat.
3. Meanwhile, place the pumpkin seeds (if using) and rosemary on a cutting board and roughly chop. Heat the oil in a small skillet over medium heat. Add the seeds and rosemary and heat, stirring occasionally, until fragrant, 2 to 3 minutes. Ladle the soup into bowls and sprinkle with the seeds and rosemary.

Toasted Pumpkin Seed Snack

• We carved pumpkins this Halloween and why should you throw the seeds out? They make a great snack or to put on a salad! Scoop out seeds from the pumpkin into a colander and rinse thoroughly. Use your fingers to remove all the pulp and disguard. Drain pumpkin seeds dry off with a paper towel or spread on a cookie sheet to dry.

  Preheat oven to 350 degrees and line a baking sheet with non-stick foil.

  Toss pumpkin seeds in olive oil, sprinkle with salt, garlic powder, onion powder, seasoned salt, cayenne pepper, or your choice of seasonings. I did D) all the above seasonings.

  Bake until golden brown.

  Cool pumpkin seeds before eating. Store in an airtight container at room temperature up to 3 months or refrigerate up to 1 year.

We pared the all autumn meal and Halloween themed Dinner & A Movie with a Vermont microbrew, compliments of my Dad!

• Happy Halloween!