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Roasted Butternut Squash Soup

Reviewed: Feb. 3, 2013
Thank you for this amazing recipe and very easy to follow instructions. For those who don't have pumpkin seeds on hand, it is very easy to toast the butternut squash seeds and use those in place of pumpkin seeds. Separate the seeds from the stringy mass, then boil in 2 cups water with 1 tbsp salt for every 1/2 cup of seeds for about 10 minutes. Use more salt if you like saltier seeds. Toss them in a little olive oil and bake in a single layer in 400 degree oven for about 10 minutes. They will keep for days on your counter if closed tightly in a container.
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