Fall is here and I don’t know about you but this weather has us craving all sorts of warm, hearty soups. There really is nothing better on a cold day! What we love most about this Pumpkin Butternut Squash Soup is it’s so healthy and full of antioxidants. No cream, no milk, and no butter!
Base Ingredients
4 cups peeled and cubed butternut squash (about 1 medium squash)
4 cups peeled and cubed pie pumpkin (about 1 medium pie pumpkin)
Salt and white pepper
Olive oil
3/4 of a yellow onion, diced
3 small cloves of garlic, minced
4 1/2 cups low sodium vegetable or chicken broth
3/4 teaspoon nutmeg
3/4 teaspoon ground coriander
More salt and white pepper as needed
Spiced Pumpkin Seed Ingredients
1/4 cup raw pumpkin seeds
1/4 teaspoon oil
1/8 teaspoon chili powder
1/8 teaspoon ground cumin
1/4 teaspoon kosher salt
To start, cut your squash and pumpkin into quarters and remove seeds. Brush each piece with olive oil and then sprinkle with salt and white pepper to taste.
Bake the seasoned squash and pumpkin on 375ºF for 45-60 minutes or until soft. While the pumpkin and squash are baking chop onion, mince garlic, and prepare and combine seasonings and spices to small ramekin.
After squash and pumpkin is cooked, let cool. While pumpkin and squash are cooling, add olive oil, onion, and garlic into large pot and sauté on medium heat until soft. Then, cube pumpkin and squash and add to pot along with the spices and broth. Bring to a boil over medium heat.
While soup is coming to a boil, toss together the pumpkin seeds in a small bowl with oil and spices until coated. Add the seeds to a small skillet and toast on medium heat until they start to turn lightly brown and start popping. Then, remove from heat and let cool.
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 as needed.
Poor into bowls and top with seasoned pumpkin seeds!
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