• ¼ cup toasted pumpkin seeds (pepitas)
  • 1 large butternut squash (about 3 pounds), peeled, halved lengthwise, cut into cubes
  • 1 granny smith apple
  • 2 shallots
  • 1 Fresno chile, halved
  • 2 unpeeled garlic cloves
  • 1 can coconut milk
  • 3 tablespoons curry powder
  • 1 1/2 teaspoons Boo Salt
  • ⅓ cup cilantro, chopped
  • 2 tablespoons olive oil
  • 2 cups chicken stock
  • Creme Fraiche for finishing


  • Set oven temperature to 450°. Toss squash, chopped and peeled apple, onion, chile, garlic, olive oil,  boo salt and curry powder in a large bowl until squash is coated season. Arrange in a single layer on baking sheet and roast, tossing occasionally, until squash and onion are browned and tender, 30 -40 minutes.
  • Meanwhile, add cilantro, 1 teaspoon olive oil & pumpkin seeds, stir to combine. Season with 1/2 teaspoon of Boo Salt and pepper and cover.
  • Once the vegetables are finished peel the garlic, then purée garlic, squash, onion, chile, coconut milk until smooth.  Add the blender ingredients to a soup pot with 2 cups hot chicken stock. Add more stock if you would like a thinner consistency.
  • Sprinkle the pumpkin seed and cilantro mixture on top of the soup. Finish with a sprinkle of boo salt and a spoonful of creme fraiche.