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–+ servings

Roasted Squash and Pumpkin Soup

This fall soup hits the spot with it's rich sweetness of the butternut squash and pumpkin, and the earthy flavours of cinnamon and ginger.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 293
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups butternut squash, peeled, seeded and cubed (1 medium butternut squash)
  • 4 tbsp extra virgin olive oil (2 tbsp for drizzling over squash)
  • season with salt and pepper
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable stock/water
  • 1 cup pumpkin puree
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 2 tbsp maple syrup
  • 1 tsp Himalayan salt
  • 1/4 tsp pepper
  • pumpkin seeds for garnishing

Equipment

  • Stock pot or Cast iron pot
  • Baking sheet

Method
 

  1. Preheat oven to 400°F. Place cubed squash on a baking sheet and drizzle 2 tablespoons of olive oil, add salt and pepper, then stir thoroughly until the squash is coated. Roast for about 30-40 minutes,  until soft and toasty,
  2. In a large pot, add olive oil over medium heat, add onion. Sauté for about 5 minutes or until transparent, then add garlic and cook for about one minute. 
  3. Add the roasted squash, and vegetable stock/water and stir to combine. Stir in the pumpkin puree, cinnamon, ginger and maple syrup. Season with salt and pepper.
  4. Bring the liquid to a boil over medium to high heat, then reduce heat and simmer for about 20 minutes.
  5. Puree soup using a hand emulsifier or blender until the soup in smooth. If you are using a blender, wait until the soup is slightly cooled pour in batches at a time to blend. Taste and adjust seasoning at this time.
  6. Garnish with pumpkin seeds, and a pinch of cinnamon. Serve warm and enjoy!

Nutrition

Calories: 293kcalCarbohydrates: 35gProtein: 3gFat: 18gSaturated Fat: 3gSodium: 951mgPotassium: 693mgFiber: 5gSugar: 14gVitamin A: 24917IUVitamin C: 34mgCalcium: 109mgIron: 2mg

Notes

Store this soup in the refrigerator for up to 5-6 days, or freeze in an air-tight container for up to 3 months. 

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