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.
For this recipe you can use the squash of your choice: pumpkin, butternut squash, etc..
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.