Yields 4 servings

Ingredients

• 1 T rosemary, fresh, finely chopped
• 1 T extra virgin olive oil for roasting
• 2 lb butternut squash, peeled, deseeded, and chopped into one inch pieces
• 1 small potato, chopped into one inch pieces
• 1 T extra virgin olive oil for saucepan
• 1 large onion, coarsely chopped
• 2 cloves garlic, crushed
• 1 tsp paprika
• 1 red chilli, deseeded, finely chopped (or a 1/4 tsp of hot chilli flakes)
• 3 cubes chicken stock
• 1 quart (32 oz) water
• salt, pepper to taste

Instructions

1. Combine the pumpkin, potato, rosemary and 1 T of oil in a large roasting pan. Roast in the a 425° preheated oven for 30 minutes or until tender.
2. While the pumpkin and potato are roasting, heat the other 1 T of oil in a large saucepan. Add chopped onion, garlic, paprika and chilli to the pan. Cook stirring for about 10 minutes or until the onion softens.
3. Add the roasted pumpkin, potatoes and stock to the onion mixture. Bring it to a boil and then reduce to low. Simmer covered stirring occasionally until it reduces a little (about 10 minutes). Remove the pan from the heat.
4. Let cool. Using a blender or potato masher and sieve, puree the cooled mixture.
5. Pour into a pan and heat gently adding salt and pepper to taste.

Notes

Roasting the pumpkin first in this recipe helps bring out the flavor. Add chopped leeks in Step 2 for added flavor. The recipe can be easily doubled if you need more servings or want to freeze extra portions.

For an pretty and flavorful touch, pour the soup into a bowl, swirl in some sour cream and sprinkle a little chopped parsley on top. The soup can also be served cold.

Seeds

Don't throw away those seeds. They are said to have many health benefits like lowering cholesterol. The seeds are also a good source of protein, zinc and other vitamins.

1. Preheat oven 300°
2. Rinse the seeds in cold water removing any pulp and strings. Using a paper towel, remove excess water.
3. Melt some butter in a pan and remove from the heat. Add the seeds and toss to coat them.
4. Use a non-stick baking sheet and spread out the seeds in a single layer. Bake until golden brown (about 30-40 minutes). Stir the seeds occasionally making sure they don't burn.
5. Cool and store in an air-tight container.