OUR RECIPES — squash

Recipe: Butternut Squash Soup with Pumpkin Seed Oil INGREDIENTS: 1/2 cup unsalted butter, 2 shallots, sliced,  5 lbs butternut squash (about 2 small), peeled, seeded and thinly sliced, 7 cups chicken or vegetable stock,  1/2 cup grated Parmesan cheese,  1/2 tsp freshly grated nutmeg,  1/4 cup whipping cream,  3 tbsp Pumpkin Seed Oil,  2 tbsp toasted Pumpkin Seeds,  1 tbsp chopped chives,  INSTRUCTIONS: In a large saucepan fitted with a lid, heat the butter on medium heat. Add the shallots and sauté until lightly coloured, about 5 minutes. Add the squash and lightly season with salt and white pepper. Reduce the heat to low,...