Description
This Roasted Butternut Squash and Pumpkin Soup is a creamy and comforting fall favorite. Roasting the squash and pumpkin enhances their natural sweetness, which blends perfectly with warm spices like nutmeg and coriander. Topped with spiced pepitas for an added crunch, this soup is easy to make and perfect for cozy evenings or impressive dinner starters.
Ingredients
Scale
Main Ingredients
- 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)
- Kosher salt and white pepper to taste
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced or grated
- 3 1/2 cups low sodium vegetable broth (or chicken broth)
- 1/4 teaspoon nutmeg, freshly grated if possible
- 1/4-1/2 teaspoon ground coriander
Spiced Pepitas 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 for easy 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. Sprinkle generously with kosher salt and white pepper for seasoning.
- Roast Vegetables: Arrange the prepared squash and pumpkin pieces on the foil-lined baking sheet and roast for about 45 minutes, or until tender when pierced with a knife. Once roasted, let them cool slightly before peeling off the skins and cutting 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 them until the onions soften and become translucent, which takes several minutes.
- Combine and Season: Add the roasted butternut squash and pumpkin cubes into the pot with the onions and garlic. Stir well to combine, then add nutmeg, coriander, kosher salt, and white pepper. Mix all ingredients thoroughly.
- Add Broth and Boil: Pour in the vegetable or chicken broth and bring the mixture to a boil over medium heat. This helps blend all flavors together and heats the soup through.
- Blend Soup: Use an immersion stick blender directly in the pot or transfer the hot soup to a regular blender in batches. Purée until the soup is smooth and creamy. Adjust seasoning by tasting and adding more salt or pepper if needed.
- Prepare Spiced Pepitas: In a small skillet, heat 1/4 teaspoon oil. Add the pepitas along with chili powder, ground cumin, and kosher salt. Toast until pepitas are fragrant and lightly toasted, then remove from heat.
- Serve: Ladle the soup into bowls, topping each serving with the spiced pepitas for a crunchy, flavorful garnish.
Notes
- If sugar pumpkin is unavailable, substitute with any sweet, dense pumpkin or winter squash.
- For a richer soup, add a splash of cream or coconut milk after blending.
- The spiced pepitas can be made ahead and stored in an airtight container.
- To make the soup vegan, use vegetable broth and confirm pepitas are toasted in plant-based oil.
- Leftover soup stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
