Roasted Butternut Squash Soup

If you’re looking for a quick and easy recipe to counter the autumn chill, look no further! Just one cup of butternut squash contains about half the Recommended Daily Allowance (RDA) for Vitamin C, which is another reason to make this soup this fall. Vitamin C will keep your immune system healthy as the weather changes.

When preparing this recipe, don’t forget to save the squash seeds! The seeds can be roasted to be enjoyed as a snack or as a topper to this soup. They can be prepared just like pumpkin seeds. Separate the squash seeds from the pulp, rinse, season, and bake in a single layer on a baking sheet at 325°F for 15-20 minutes.

To learn more about storing, preserving, and using winter squash, check out this info sheet from MSU-Extension.