“My favorite things about this soup were the details — first and foremost the lemon zest. It sounds like a small element, but it added a terrific flavor to the soup and I was totally in love. The pepitas on top also added great crunch, and kept the pureed soup from feeling like baby food, which I think can sometimes be a problem with this type of soup. The color was also fantastic – using two large carrots made the soup a bright, vibrant orange, which you sometimes don’t get with squash soups. Definitely a winner”.
Check out the recipe for Butternut Squash Soup with Pepitas.