Squash Soup

A muscat squash (left) and pumpkin

Squash is in season!!!

I love making squash soup, and I love even more getting to make a great meal out of the squash, and then getting the bonus of roasting the seeds into a delicious snack.

After halving the squash, I scoop out the seeds--for the seeds I make a general purpose seasoning salt including roughly 1/3 salt, then the rest some unmeasured proportion (in roughly decreasing quantities) of onion powder, garlic powder, paprika (some mild some spicy), ground thyme, ground oregano or any other herb I have handy, celery salt, and maybe some pepper.
I then sprinkle the seasoning salt over the seeds, and bake in the oven along with the squash @ about 350-400F (170-190C)--the seeds finish a lot sooner for a pre-dinner snack!
a big squash like this butternut often takes about 1.5 hours in the oven-- I just keep baking it till it's the right scoopable softness, then put that in a big pot, with some boullion/broth, maybe add some thyme, pepper, (a pinch of nutmeg seems traditional in this type of soup), use my nifty immersion blender to combine, and bring up the volume to the right texture with milk+cream, then check that there's enough salt-balance coming from the boullion, otherwise to adjust that at the end.
Another winter squash...type=?

Butternut squash halves