1 1/2 teaspoons olive oil 2 lbs. butternut squash, peeled, seeded and cut into 1” chunks 1/2 cup chopped yellow onion 1 clove garlic 3/4 teaspoon ground allspice 2 cans (14 oz. each) vegetable broth
In large sauté pan, heat olive oil, then add squash, onion and garlic. Sauté over medium high heat for 15 minutes or until squash is tender. Add allspice; cook two minutes longer. Stir in vegetable broth and bring to a boil. Cover; reduce heat to medium low. Cook 15 minutes, or until squash is soft. In batches, place mixture in bowl of food processor; blend until smooth. Place in saucepan and keep warm, or reheat as needed. To serve, ladle warm soup into bowls. Top with one tablespoon spiced cream and a sprinkling of pumpkin seeds. This will make app. four servings. Multiply recipe for larger quantities.