The Ultimate Vampire Resource and Directory

1 butternut squash, halved

olive oil

sea salt & pepper

1 onion, sliced

2 garlic cloves

1 1/2 c chicken or vegetable broth

1/2 c milk

squash seeds

1/2 tsp garam masala (or just cinnamon)



Cut squash in half, drizzle with olive oil and sea salt, and roast at 400° until tender, about 25 to 30 min. Remove from oven and let it sit until it’s cool enough to handle, then use a spoon to scoop out the flesh into a blender or food processor (if you’re impatient like me you’re going to burn your fingers).



Meanwhile, heat olive oil on medium and gently cook onion and garlic until caramelized, about 20 min. (You can regular old saute your onions and garlic, but the carmelized ones are really sweet and go with the sweetness of the squash). Transfer to blender or food processor, along with broth. Puree. Adjust seasoning if necessary.



Transfer to a soup pot, add milk, and gently heat through.



Serve sprinkled with spiced seeds: clean the seeds and dry. You can roast them but I actually did them stove top in a small skillet. Heat just enough olive oil to coat the seeds, sprinkle with salt and garam masala or cinnamon, and toast until they start to pop.