Substitute other available squashes or even pumpkin if you can’t find butternut. Toss leftover spicy pumpkin seeds into a salad, or enjoy them on their own as a snack.
Recipe information
Yield
Serves 4
Ingredients
Spicy Pumpkin Seeds
Preparation
Step 1
Melt the butter in a large saucepan over medium heat. Cook the onion until fragrant, about 2 minutes. Add the ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce the heat. Simmer until the squash is tender, about 20 minutes.
Step 2
Purée the soup in two batches. Stir in the orange juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.
Spicy Pumpkin Seeds
Step 3
Preheat the oven to 350°F. In a medium bowl, combine all the ingredients and toss to coat. Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes.
Puréeing Soup
Step 4
When blending hot foods, allow the heat to escape to prevent spattering. Remove the cap from the hole of the blender’s lid, and cover the hole with a dish towel while blending.
