Courtesy of Candle Cafe
3 medium butternut squashes, peeled, seeded, and cut into 3-inch pieces
1 large onion, peeled and coarsely chopped
1 1/2 stalks celery, coarsely chopped
6 cups water
2 tablespoons chopped fresh parsley
1/2 teaspoon sea salt
2-3 tablespoons maple syrup (optional)
1. Put the squash, onions and celery in a large soup pot. Add the water and stir in the parsley and salt. Bring to a boil, cover and reduce heat. Simmer for 20 minutes, until vegetables are very tender. Remove from the heat and set aside to cool.
3. Transfer the soup (in bathces) to a food processor or blender and blend until smooth, or use an immersion blender. After blended, reheat gently. Taste and adjust seasonings, adding maple syrup if you prefer a sweeter-tasting soup. Garnish with parsley and toasted pumpkin seeds and serve at once.
Note: To toast pumpkin seeds, place the seeds in a dry skillet and sauté over medium heat until the seeds begin to brown and pop, about 3 minutes.