When I moved to Seattle a few weeks ago, part of my relocation included giving up my vehicle. It would have been impossible to live without a personal vehicle where I used to live. In my new city, however, public transportation has been able to take me anywhere I need to go thus far (with the exception of being able to bring furniture home).

One thing that isn’t so great about public transportation is waiting for it to arrive. Standing at the bus stop, I feel like I’m back in middle school as a gaze down the road, anxiously waiting for the bus to appear in my line of sight. Time waiting for the bus seems to pass the slowest when it’s cold, windy, and the driver can’t arrive soon enough!

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If it is cold and blustery in your town, wherever you are, this Roasted Butternut Squash Soup will warm you and your home up nicely. Turn on the oven and let the warmth fill your kitchen as you roast the squash and pumpkin seeds.

…and while you’re waiting for those ingredients to cook, browse some other recipes on The Yummy Bits! If you’re looking for other recipes that will warm your home, my Chocolate Chip Bread Pudding and Garlic Bread (the best you’ll ever eat) will work nicely.

Roasted Butternut Squash Soup with Toasted Pumpkin Seeds

Ingredients

  • 2 tablespoons
  • 1 white onion, large dice
  • 1 1/2 stalks celery, large dice
  • 1 carrot, large dice
  • 2 1/2 cups butternut squash, peeled and skins removed, large dice
  • 1 clove garlic, minced
  • vegetable stock as needed
  • salt and pepper as needed
  • 1/4 cup toasted pumpkin seeds

Instructions

  1. Preheat the oven to 400°F.
  2. Toss the onion, celery, carrot, and butternut squash in olive oil to coat and sprinkle liberally with salt and pepper.
  3. Roast the vegetables on a baking sheet at 400°F for 30-45 minutes, or until softened and lightly browned. Remove the vegetables.
  4. In a sauce pot, combine the roasted vegetables with the garlic and heat over low heat until the garlic becomes fragrant.
  5. Add enough vegetable stock to cover, bring to a boil, then simmer for 15-20 minutes or until all the vegetables have softened completely.
  6. Carefully blend the soup to create a smooth mixture. Season with salt and pepper as needed, then serve with toasted pumpkin seeds to garnish.
http://theyummybits.com/roasted-butternut-squash-soup-with-toasted-pumpkin-seeds/