3 small acorn squash

Olive oil

1 onion, chopped

2 cloves garlic, chopped

2 tablespoons (30 ml) butter

5 cups (1.25 litres) chicken broth

Salt and pepper

Pumpkin seeds, toasted

Preheat the grill, setting the burners to high.

Cut the squash into quarters and remove the seeds. Peel the squash. Oil the squash pieces. Grill for about 4 minutes per side to mark the flesh. Cool and cut into cubes. You will need 2.5 litres (10 cups) of squash.

In a saucepan, soften the onion and garlic in the butter. Add the squash and broth. Bring to a boil and simmer, uncovered, for 20 minutes.

Purée in a blender. Season with salt and pepper. For serving, sprinkle with pumpkin seeds.

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