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Roasted Butternut Squash and Pumpkin Soup

This thick and creamy fall soup has the perfect balance of sweet and savory flavors!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 15 mins
Servings: 4 servings
Calories: 198 kcal
Course: Soup
Cuisine: American , Vegan

Ingredients

  • 3 cups peeled and cubed butternut squash, about 1 small squash
  • 3 cups peeled and cubed sugar pumpkin, about 1/2 of a sugar pumpkin
  • kosher salt and white pepper
  • 1 tablespoon olive oil
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced or grated
  • 3 1/2 cups low sodium vegetable, or chicken broth
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • 1/4-1/2 teaspoon ground coriander
  • kosher salt and white pepper to taste
Spiced Pepitas
  • 1/4 cup Pepitas
  • 1/4 teaspoon oil
  • 1/8 teaspoon chili powder
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon kosher salt

Instructions

    Cup of Yum
  1. Preheat oven to 375° F. and line a baking sheet with foil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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
    Cup of Yum
  1. Heat a small non-stick skillet over medium heat.
  2. 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

Calories 198kcal (10%) Carbohydrates 40g (13%) Protein 6g (12%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 3g Cholesterol 1mg (0%) Sodium 707mg (29%) Fiber 12g (48%) Sugar 11g (22%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 198

% 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.