from Chris Pavesic

My sister-in-law Breen loves to cook and occasionally works her magic in my kitchen. Just the other day she prepared one of our family favorites. We thoroughly enjoy a bowl or two during winter as lunch or dinner. For me the pepitas make this dish a hit. I love scooping them out one at a time with a spoonful of soup!

Roasted Butternut Squash Soup

4 lbs. butternut squash, peeled, seeded, and cut into 1-in. cubes

2 tbsp. olive oil

Salt and pepper to taste

2 tbsp. unsalted butter

1 onion, roughly chopped

8 cups chicken broth

1 tsp. dried thyme

Pepitas (Shelled pumpkin seeds)

Preheat oven to 400° F.

Place squash on baking sheets; avoid overcrowding. Toss with olive oil, salt, and pepper. Roast for 30 minutes.

Meanwhile, in a large Dutch oven over medium-low heat, melt the butter. Add the onion and sauté until translucent…