Tried this recipe from and fell in love. This is our kind of soup!
Though Spring is practically around the corner, there’s still time to savor the warming comfort of a thick and hearty winter squash soup.  Using frozen winter squash purée makes putting together this soup extremely speedy; so you’ll still have plenty of time to continue digging out from all this winter’s snow!


For soup:

3 shallots, finely chopped

2 (12-ounce) packages frozen winter squash purée, thawed

3 cups low-sodium chicken stock

For pumpkin seeds:

3/4 cup raw green (hulled) pumpkin seeds

3/4 teaspoon ground cumin

Pinch of cayenne pepper
To finish:

1 teaspoon finely grated fresh lime zest

1 tablespoon fresh lime juice


Make soup:
Spray large saucepan with non-stick cooking spray. Using moderately high heat, sauté shallots until translucent, about 3 minutes. Stir in squash and stock and bring to boil. Reduce heat and simmer, uncovered, until soup thickens, about 30 minutes.

While soup simmers, make pumpkin seeds:
Spray small skillet with non-stick cooking spray.  Using moderately high heat, add pumpkin seeds and cook, stirring constantly, until seeds begin to pop, 1 to 2 minutes. Stir in cumin and cayenne pepper and continue to cook, stirring, until fragrant, about 30 seconds. Transfer to bowl.

Finish and serve:
When soup has thickened, remove from heat and stir in lime zest and juice. Season with freshly ground black pepper. Ladle into bowls, garnish with pumpkin seeds, and serve.

Tip: 1 medium lime should provide about 1 teaspoon zest and 2 tablespoons juice. Be sure to zest the lime before halving and juicing it.