Serves 4-6

non-stick cooking spray
1 Tbs. butter
1 Tbs. olive oil
1/2 medium yellow onion, minced
3 small russet potatoes, peeled and diced
1 medium butternut squash (about 3 pounds), peeled, seeded and diced (reserve seeds)
5-6 c. chicken broth
1 tsp. ground cinnamon
fresh cracked pepper and kosher salt
1/4 tsp. curry powder
chopped parsley

Heat oven to 350 degrees. Spray baking sheet with non-stick cooking spray. Set aside.

In a large soup pot, heat butter and olive oil over medium heat. Once butter melts, add onions and cook for 3 minutes or until onion is translucent. Add diced potatoes, squash and 4 cups of chicken broth. Bring to a boil, reduce heat and let simmer until squash is soft, about 15 minutes. Using an immersion blender, blend until smooth. Or transfer soup, in batches, to a blender and blend until smooth. Return soup to pot and pour in 1 cup of remaining chicken broth and sprinkle in cinnamon. Season to taste with pepper and kosher salt. Add remaining cup of chicken broth until you reach desired consistency. Turn heat to low and let simmer as you prepare the squash seeds.

Rinse reserved squash seeds and pat dry. In a bowl, combine squash seeds and curry powder. Sprinkle with kosher salt and fresh cracked pepper. Lay in a single layer on prepared baking sheet. Bake for 5-6 minutes.

Ladle soup into soup bowls. Sprinkle with squash seeds and chopped fresh parsley. Serve.

Source: Life's Ambrosia