- PREHEAT oven to 350F. Peel squash. Cut in half and set seeds aside. Cut squash into 1-in. cubes. Squash should measure about 7 cups.
WASH and dry 1/3 cup squash seeds. Toss with 1 tsp oil and 1/8 tsp salt on a baking sheet. Toast seeds in centre of oven until dark golden, 13 to
15 min. Transfer to a rack to cool.
HEAT a large pot over medium. Add remaining oil, then onion. Cook until onion softens, about 5 min. Add garlic, spices and remaining salt. Cook 1 min. Add cubed squash and cook
2 more min. Add broth and water. Boil, then reduce heat to medium and gently boil, partially covered, until squash is very tender, 25 to 30 min.
- PURÉE mixture in pot using a hand blender, or in a blender in batches. Stir in cream and lime juice. Ladle soup into bowls and garnish with toasted squash seeds, pepitas and sour cream.
Serving Tip: Slice 1/2 in. off bottoms of 6 squash so they sit flat. Cut off tops for lids. Scoop out seeds and enough squash to hold 1 cup of soup. Brush bowls and lids with oil and set on a baking sheet. Bake at 400F until just tender, about 25 min.