A Week of Dinner: Wednesday

Butternut Squash Soup

Serves 4

• 2 tablespoons butter
• 1 small onion, chopped
• 1 piece (2 inches) fresh ginger, peeled and chopped
• 2 garlic cloves, chopped
• 2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes
• 1/4 cup fresh orange juice
• Coarse salt and ground pepper
• Sour cream, (optional)
• Spicy Pumpkin Seeds
  

Directions

1. Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
2. Purée soup in two batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender’s lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.

Spicy Pumpkin Seeds

• 1 cup raw green pumpkin seeds
• 1 teaspoon chili powder
• 1/8 to 1/4 teaspoon cayenne pepper
• 1/2 teaspoon coarse salt
• 2 teaspoons fresh lime juice

Directions

1. Preheat oven to 350 degrees. In a medium bowl, combine pumpkin seeds, chili powder, cayenne pepper, salt, and lime juice; toss to coat.
2. Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes.

**pictures and recipe from Everyday Food

** We especially LOVED the pumpkin seeds. The orange juice adds a little kick of tang to it.