Friday, October 8, 2010

TV Dinner

{butternut squash soup with spicy pumpkin seeds}

New York is undoubtedly a fast paced city with the exception of the summer when locals insist on leaving the office early to flee the city + actually take a little extra time to relax. Post Labor Day the city ramps right back up again, as does my social calendar.   With parties, dinners out, fundraising galas, brunches, happy hours, birthday celebrations, concerts + work, my schedule has literally been a whirlwind since the first week of September! 

Tonight was the first night in weeks I didn't have anything on my iCal after work, so I welcomed the opportunity to stop by Chelsea Market on my way home + pickup  some ingredients to make a seasonally inspired dinner. When I got home I put on my favorite sweats, made myself some butternut squash soup with spicy pumpkin seeds + curled up on the couch to catch up on my magazine reading + DVR.  It was exactly what I needed!


Butternut Squash Soup with Spicy Pumpkin Seeds {adapted from here}

Grocery List

Dairy- 2 tablespoons butter
              sour cream for dolloping {I had some leftover from here}

Produce- 1 small onion chopped
                    1 {2inch} piece of fresh ginger, peeled + chopped
                    2 garlic cloves chopped
                    2 3/4 lbs butternut squash, prepared + cut into 3/4 inch cubes
                    2 tablespoons fresh lime juice
                    1/4 cup fresh orange juice

Dry Goods- 1 cup raw green pumpkin seeds

Spice Cabinet- kosher salt
                              fresh ground pepper
                              1 teaspoon chili powder
                              1/4 teaspoon cayenne pepper

Game Plan


1. Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.

2. Purée soup in two batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender’s lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.

Spicy Pumpkin Seeds

1. Preheat oven to 350 degrees. In a medium bowl, combine pumpkin seeds, chili powder, cayenne pepper, salt, and lime juice; toss to coat.

2. Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes.

{spicy pumpkin seeds}

{my magazine pile up}

{seasonally fresh butternut squash}

{my favorite spot on the couch}

{crusty bread for dipping!}


  1. I'm not a big squash fan (okay, I'm not a big vegetable fan) but I find this dish so appealing! The creamy color and texture sound perfect for a cozy fall night.
    It's my first time on your blog, dear, and I am positively drooling over these tasty treats! can't wait for more!
    xo Josie

  2. Hi Josie-

    While I am also not a huge veggie fan I have an obsession for squash + pumpkin flavored things in the fall. Thanks so much for visiting my blog + stay tuned for more adventures {culinary + otherwise}!