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Recipe: Roasted Butternut Squash Soup, Parmesan, Toasted Pumpkin Seeds

Serves 10-12


6 cups roasted Butternut squash*

1 large yellow onion, diced

1/3 cup butter

4 oz grated Parmesan cheese

1 cup whipping cream

8 cups vegetable stock

½ cup pumpkin seeds, toasted

Melt butter in a large pot over medium low heat. Add diced onions and cook until soft and translucent. Add roasted squash and stock, bring to a boil, reduce heat and simmer for 15-20 minutes.

Then add cream.

Remove from heat. Blend until smooth, adding Parmesan cheese gradually.

Season to taste with salt and pepper.

Garnish with toasted pumpkin seeds.

*Start with 2 large squash (about 3lbs each). Cut in half lengthwise, remove seeds and place upside down on a baking tray. Roast in a 350F oven until squash is completely cooked. Cool and scoop out the flesh.


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