Ingredients
Soup 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 or chicken broth
- 1/4 teaspoon nutmeg, freshly grated if possible
- 1/4-1/2 teaspoon ground coriander
- Kosher salt and white pepper to taste
Spiced Pepitas
- 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 and prepare vegetables: Preheat your oven to 375°F (190°C) and line a baking sheet with foil for easy cleanup. Cut the pumpkin and butternut squash into quarters and scoop out all seeds thoroughly.
- Roast the squash and pumpkin: Brush or spray the flesh with olive oil and season with kosher salt and white pepper. Arrange them cut side up on the foil-lined baking sheet. Roast in the oven for approximately 45 minutes until the flesh is tender enough for a knife to easily pierce through. Remove from the oven and allow to cool slightly, then peel off the skin and cut the flesh into cubes.
- Sauté aromatics: In a large pot, heat one tablespoon of olive oil over medium-high heat. Add the diced onion and garlic, sautéing for several minutes until the onion becomes soft and translucent, releasing its aroma.
- Combine ingredients: Add the roasted butternut squash and pumpkin cubes to the pot. Stir to combine thoroughly. Sprinkle in the freshly grated nutmeg, ground coriander, kosher salt, and white pepper, mixing all ingredients evenly.
- Add broth and simmer: Pour in the low sodium vegetable or chicken broth. Bring the mixture to a boil over medium heat, allowing the flavors to meld and the soup to heat through completely.
- Blend the soup: Once boiling, use an immersion stick blender directly in the pot or carefully transfer the soup to a regular blender in batches. Purée until the soup is completely smooth and creamy. Return to the pot if needed and taste for seasoning, adjusting salt and pepper as desired.
- Prepare spiced pepitas: In a small skillet, heat 1/4 teaspoon of oil over medium heat. Add the pepitas and sprinkle with chili powder, ground cumin, and kosher salt. Toast them for a few minutes until fragrant and slightly crispy, stirring frequently to prevent burning.
- Serve: Ladle the creamy soup into bowls, and garnish with the toasted spiced pepitas on top for a flavorful crunch. Enjoy warm for a comforting fall meal.
Notes
- For a vegan version, use vegetable broth instead of chicken broth.
- To reduce preparation time, pre-cut butternut squash and pumpkin cubes can be used if available.
- The spiced pepitas add a pleasant crunch and complementary spice. You can omit or substitute with toasted pumpkin seeds or nuts if preferred.
- Freshly grated nutmeg provides a more robust flavor but ground nutmeg works as well.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adjust the thickness of the soup by adding more or less broth according to your preference.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
