Roasted Butternut Squash and Pumpkin Soup
User Reviews
4.4
Roasted Butternut Squash and Pumpkin Soup
Description
Roasted Butternut Squash and Pumpkin Soup brings together roasted butternut squash and sugar pumpkin, both peeled and cubed, roasted until tender to concentrate their sweetness. The roasting process enhances the natural flavors and creates a velvety foundation. After roasting, the flesh is peeled and simmered with sautéed onions, garlic, and spices including freshly grated nutmeg and ground coriander, then pureed with vegetable or chicken broth until smooth. The addition of white pepper contributes a gentle heat without overpowering the delicate squash taste.
Its smooth texture results from puréeing the mixture, making the soup both creamy and comforting without needing cream. The method involves roasting then blending, which intensifies flavor and preserves natural sweetness. Spiced pepitas seasoned with chili powder and cumin provide a crunchy, savory contrast as a garnish. This soup suits cooler days when a soothing, mildly spiced vegetable soup is desired.
Enjoy it as a light lunch or a starter for a fall-themed dinner. The soup pairs well with crusty bread or a crisp salad. Leftovers can be refrigerated and gently reheated; reheating slowly will help maintain its creamy texture.
Ingredients
- 3 cups butternut squash about 1 small squash, peeled and cubed
- 3 cups sugar pumpkin about 1/2 of a sugar pumpkin, peeled and cubed, trailing comma removed
- salt kosher salt
- white pepper kosher salt
- 1 tablespoon olive oil
- 1/2 yellow onion diced
- 2 cloves garlic minced or grated
- 3 1/2 cups vegetable broth or chicken broth, low sodium, trailing comma removed
- 1/4 teaspoon nutmeg freshly grated if possible
- 1/4-1/2 teaspoon ground coriander
- kosher salt to taste
- white pepper to taste
Spiced Pepitas
- 1/4 cup Pepitas
- 1/4 teaspoon neutral cooking oil generic cooking oil
- 1/8 teaspoon chili powder
- 1/8 teaspoon cumin ground
- 1/4 teaspoon kosher salt
Instructions
- Preheat oven to 375° F. and line a baking sheet with foil.
- Cut the pumpkin and butternut squash into quarters and scoop out the seeds. Brush or spray the flesh of the pumpkin and squash with olive oil and sprinkle with kosher salt and white pepper.
- Place on the foil lined baking sheet and roast in the oven for approximately 45 minutes or until a knife can easily be inserted into the flesh. Remove from the oven and cool slightly then peel of the skin and cut into cubes.
- Add a tablespoon of olive oil to a large pot and heat over medium-high heat. When the oil is hot add in the diced onion and garlic and sauté for several minutes until the onion softens.
- Add in the roasted butternut squash and pumpkin and stir to combine. Add in the nutmeg, coriander, kosher salt and white pepper and stir together. Pour in the broth and bring to a boil over medium heat.
- Once the soup comes to a boil use an immersion stick blender or regular blender to purée the soup until it's smooth. Taste and add more seasoning if needed. Top the soup with some of the spiced pepitas.
Spiced Pepitas
- Heat a small non-stick skillet over medium heat.
- In a small bowl toss together the pepitas, oil and spices until coated. Add the pepitas to the skillet and toast until they start to turn light brown and become fragrant. Remove from the heat and cool.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 40g | 13% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 1mg | 0% |
| Sodium | 707mg | 29% |
| Fiber | 12g | 48% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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