Cream of Squash Soup

16 to 18 ounces squash (pumpkin, spaghetti, butternut, acorn, turban, etc.) peeled, diced, use one type or a combination of

8 to 10 ounces potatoes (Yukon Gold or Russett) peeled, diced

1 onion (yellow, white, or red) peeled, diced

2 carrots peeled, diced

2.5 to 3 cups water or vegetable broth

salt and pepper to taste

(Optional seasonings) allspice, ginger, cinnamon, nutmeg, pepper flakes choose one or more and season to taste

3 to 4 ounces heavy cream

1 to 2 teaspoons roasted pumpkin seeds

(Optional garnish) walnuts, roasted and de-shelled sunflower seeds, a few drops of heavy cream, a few drops of pumpkin seed oil, ground pepper, and/ or other seasonings choose one or more and season to taste

Directions at balkanlunchbox.com

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