How to Make It
1. Heat butter and oil in a large saucepan over medium, swirling to coat. Add onion and sugar to pan; cook 5 minutes or until soft, stirring frequently. Add squash, water, and stock. Bring to a boil; reduce heat, cover, and simmer 20 minutes or until squash is tender.
2. Remove from heat, and puree with an immersion blender until smooth. Stir in salt, pepper, and buttermilk. Ladle soup into bowls; top with pumpkin seeds.
To toast pumpkin seed kernels, place them in a small dry skillet and cook over medium-low, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Also appeared in: Cooking Light, September, 2021,Soups & Stews