For me the pepitas make this dish a hit. I love scooping them out one at a time with a spoonful of soup!

Ingredients:

• 4 lbs. butternut squash, peeled, seeded, and cut into 1-in. cubes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons unsalted butter
• 1 onion, roughly chopped
• 8 cups chicken broth
• 1 teaspoon dried thyme
• Pepitas (Shelled pumpkin seeds)

Materials:

• Measuring cups
• Measuring spoons
• Baking sheets
• Dutch oven
• Cutting board
• Sharp knife
• Peeler
• Immersion blender/ Blender

Directions:

1. Heat oven to 400°F.  Place the squash on baking sheets; avoid overcrowding.  Toss with olive oil, salt, and pepper.  Roast for 30 minutes.
2. Meanwhile, in a large Dutch oven over medium-low heat, melt the butter.  Add the onion and sauté until translucent, about 5 minutes.  Pour in the chicken broth and add thyme.  Bring to a boil. 
3. Remove the squash from the oven and add to the broth.  Simmer for 10 minutes.  Remove from heat.  Using a regular or immersion blender, puree the soup until smooth.  Serve warm.  Top with pepitas if desired.