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,...