Roasted Squash Soup

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!

Ingredients

sUBSCRIBE TO OUR NEWSLETTER

Share this post with your friends

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email

Leave a Reply

Your email address will not be published. Required fields are marked *

Translate »