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How to Make Butternut Squash Soup This soup has a great play of sweet and savory with a hint of heat from the pepper, ginger and curry. It takes a while for the squash to roast but you can do a lot of the prep work and sautéing while it's in the oven and the best part is the ease with which you can scoop the squash out after roasting as opposed to trying to peel and cut them raw. Actually the best part is the taste and the leftovers the next day :) The toasted pumpkin seeds add a lot to the soup so feel free to garnish liberally!
