- 1 medium butternut squash
- 2 garlic cloves, minced
- 2 cups AVM Broth
- 1 chipotle pepper (dried, not pickled in distilled vinegar and salt) or other fresh or dried pepper
- Dulse or kelp to taste
- Dill to taste
Description / Directions
Preheat oven to 350.
Halve squash, scoops seed into separate bowl.
Bake squash in a touch of water for 30 minutes or until tender.
Rinse and soak seeds, set aside.
Let squash cool, scoop pulp out of skin and add to blender with AVM Broth and garlic, puree.
Add chipotle pepper and dulse to taste, puree.
Scatter soaked seeds on a cookie sheet, sprinkle with dill and dulse and bake 9 minutes, stirring once.
Garnish soup with seeds when serving.