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.
Servings: 4
Calories: 293kcal
Equipment
- Stock pot or Cast iron pot
- Baking sheet
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
Instructions
- 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,
- 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.
- 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.
- Bring the liquid to a boil over medium to high heat, then reduce heat and simmer for about 20 minutes.
- 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.
- Garnish with pumpkin seeds, and a pinch of cinnamon. Serve warm and enjoy!
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.
Nutrition
Calories: 293kcal | Carbohydrates: 35g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Sodium: 951mg | Potassium: 693mg | Fiber: 5g | Sugar: 14g | Vitamin A: 24917IU | Vitamin C: 34mg | Calcium: 109mg | Iron: 2mg