Roasted Butternut Squash and Pumpkin Soup
Course: DinnerDifficulty: MediumServings
4
servingsPrep time
12
minutesCooking time
29
minutesIngredients
3 cups peeled and cubed butternut squash (about 1 small squash)
3 cups peeled and cubed sugar pumpkin (baking pumpkin) (about 1/2 a sugar pumpkin)
salt and pepper
1 Tbsp AOOC Roasted Butternut Squash Seed Oil
1/2 a yellow onion, diced
2 small cloves garlic, minced
3 1/2 cups low sodium vegetable broth
1/4 tsp nutmeg
1/2 tsp ground coriander
salt and pepper, to taste
AOOC Pumpkin Pie Spice Balsamic, to drizzle for serving
- Spiced Pepitas
1/4 cup pepitas
1/8 tsp AOOC Butternut Squash Seed Oil (or EVOO)
1/8 tsp chili powder
1/8 tsp ground cumin
1/4 tsp salt
Directions
- Preheat oven to 375 and line a baking sheet with foil
- Cut the pumpkin and butternut squash into quarters and scoop out the seeds
- Brush the flesh of pumpkin and squash with Butternut Squash Seed Oil (or EVOO) and sprinkle with salt and pepper
- Place on foil lined baking sheet and roast in oven for about 45 minutes, or until knife can easily puncture the flesh
- Remove from the oven and let cool slightly then peel off the skin and cut into cubes.
- Add 1 tablespoon AOOC Butternut Squash Seed Oil to a large pot and heat over medium high heat then add diced onion and garlic and sauce until the onion softens.
- Add the squash and pumpkin and stir to combine. Add nutmeg, coriander, salt and pepper and stir.
- Pour in vegetable broth and bring to a boil over medium heat.
- Once soup comes to a boil, use an immersion blender (or regular blender) to puree the soup until smooth.
- Taste and add more seasoning as needed.
- Spiced Pepitas
- Heat a small non-stick skillet over medium heat.
- In a small bowl, toss together the pepitas, olive oil and spices until coated.
- Add pepitas to skillet and toast until slightly brown and fragrant.
- Remove from heat and cool.
- Serve soup warm and topped with pepitas and a drizzle of AOOC Pumpkin Pie Spice Balsamic.
