Roasting squash–or most vegetables–makes for a more robust flavor! I made this soup last weekend and it was easier than expected! Before I roasted the squash, I cleaned and dried the squash seeds with paper towels, then tossed them with olive oil, salt and pepper. If you prefer, add some chili powder as well. I then roasted the seeds at 350 degrees for about 15 minutes, until browned and softened. These seeds were a great, crunchy garnish for the soup. And if you like, don’t forget to add some pomegranate seeds, too!