Butternut Squash Soup & Pumpkin Pie

Chilly fall weather requires warming foods. It gets so dreary outside, something warm to eat helps keep things comfy. I followed this recipe from My Kitchen Addiction. I found I could just mash the squash in the stockpot instead of blending it. That would have been really messy and taken more time. This soup is full of beta carotene and fiber, which of course is very healthy.

Butternut squash has the best tasting seeds of any squash. The seeds can be roasted very easily and they make a great snack. It’s almost like eating popcorn. While the soup was cooking, I separated the butternut squash seeds from the pulp and coated them with a little olive oil and put them in the oven at 300 degrees for about 10 minutes. I sprinkled them with some course sea salt.

Also while the soup was cooking I made a pie crust from scratch for a pumpkin pie. The recipe off the can uses condensed milk, which was different than I’ve had before. The pie was really good and is so much better than what you buy ready made!