Chai Spiced Squash Soup

I picked up a large Hubbard Squash at the Halifax Brewery Market and was inspired to put together this Chai Spiced Squash Soup Recipe, reminiscent of a recipe I tried years ago when we were living in St John's. Chai spices and squash work so well together, especially topped with some Sweet & Smoky Pumpkin Seeds (ok, technically squash seeds in this case) and a small drizzle of maple syrup. The smoked sea salt adds a lovely flavour note to this dish, however plain sea salt also works well in this recipe. Chai Spiced Squash Soup Ingredients 8 cups diced squash (I used a Hubbard Squash) 6 shallots, peeled and halved 9 cloves garlic, peeled ¼ cup olive oil 1 tsp smoked sea salt Fresh cracked pepper 1 cup cashews 1 cup filtered water 4 cups basic vegetable broth or water 1" piece ginger, grated 2 pieces star anise 1…

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Sweet & Smoky Pumpkin Seeds

I enjoy watching cooking shows with my kids, while the vast majority doesn't cater to our plant-based diet, I do find the creativity of the chefs profiled very inspiring and I often walk away with ideas I can adjust using vegetables instead of meat, fish or dairy. These pumpkin seeds were inspired by the flavours of candied bacon, a combination of sweet and salty that I thought would compliment my Chai Spiced Squash Soup. The original recipe I referenced for how to roast pumpkin seeds advised soaking and then drying your seeds, however, I was in the midst of making soup at the same time and didn't want to add the extra step in. I found that baking the seeds for half an hour provided enough time to get rid of any excess moisture and the end result was crispy and delicious pumpkin seeds. Depending on your oven you may…

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