Description
A comforting and flavorful Roasted Butternut Squash and Pumpkin Soup, featuring roasted squash and pumpkin blended into a creamy, spiced broth topped with crunchy, spiced pepitas. This soup combines warming spices with a smooth texture, making it perfect for cozy autumn and winter meals.
Ingredients
Scale
Vegetables & Produce
- 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)
- 1/2 yellow onion, diced
- 2 cloves garlic, minced or grated
Seasonings & Oils
- Kosher salt and white pepper to taste
- 1 tablespoon olive oil
- 1/4 teaspoon nutmeg, freshly grated if possible
- 1/4-1/2 teaspoon ground coriander
Liquids
- 3 1/2 cups low sodium vegetable or chicken broth
Pepita Topping
- 1/4 cup pepitas
- 1/4 teaspoon oil
- 1/8 teaspoon chili powder
- 1/8 teaspoon ground cumin
- 1/4 teaspoon kosher salt
Instructions
- Preheat Oven: Preheat your oven to 375° F (190° C) and line a baking sheet with foil to prevent sticking and ease cleanup.
- Prepare Squash and Pumpkin: Cut the butternut squash and sugar pumpkin into quarters, scoop out the seeds, then brush or spray the flesh with olive oil. Season generously with kosher salt and white pepper for flavor.
- Roast Vegetables: Place the prepared quartered vegetables on the foil-lined baking sheet and roast in the oven for about 45 minutes, or until a knife easily pierces the flesh. Remove from oven, cool slightly, peel off the skin, and then cut into cubes.
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the diced onion and minced garlic, sautéing until the onion softens and becomes translucent, about several minutes.
- Combine Ingredients & Simmer: Add the roasted butternut squash and pumpkin cubes to the pot and stir well. Season with nutmeg, ground coriander, kosher salt, and white pepper. Pour in the vegetable or chicken broth and bring the mixture to a boil.
- Puree the Soup: Once boiling, use an immersion blender directly in the pot or transfer the soup to a regular blender in batches, and blend until smooth and creamy. Taste and adjust seasoning as needed.
- Prepare Pepita Topping: In a small skillet, heat 1/4 teaspoon oil over medium heat. Add the pepitas along with chili powder, ground cumin, and kosher salt. Toast, stirring frequently, until the pepitas are fragrant and lightly toasted. Remove from heat.
- Serve: Ladle the smooth soup into bowls and garnish with the spiced toasted pepitas for added texture and flavor contrast. Serve warm and enjoy!
Notes
- You can substitute pumpkin with more butternut squash if pumpkin is unavailable.
- Using low sodium broth allows you to control the saltiness of the soup.
- The pepita topping adds a delightful crunch and a smoky spice, but can be omitted for a smoother soup.
- This soup can be made ahead and refrigerated for up to 3 days; reheat gently before serving.
- For a vegan version, use vegetable broth.
