Roasted Butternut Squash and Pumpkin Soup

• Gluten free

• Produce

  • 1/2 3 cups peeled and cubed sugar pumpkin
  • 3 cups Butternut squash
  • 1/4 tsp Coriander, ground
  • 2 small cloves Garlic
  • 1/2 Yellow onion

• Canned Goods

  • 3 1/2 cups Vegetable or chicken broth, low sodium

• Baking & Spices

  • 1/8 tsp Chili powder
  • 1/4 tsp Kosher salt
  • 2 Kosher salt and white pepper
  • 1/4 tsp Nutmeg

• Oils & Vinegars

  • 1/8 tsp Oil
  • 2 tsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/8 tsp Cumin, ground
  • 1/4 cup Pepitas, raw

Found on reciperunner.com

Description

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
• 2 teaspoons extra virgin olive oil
• 1/2 of a yellow onion, diced
• 2 small cloves of garlic, minced
• 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
• 1/4 cup raw pepitas
• 1/8 teaspoon oil
• 1/8 teaspoon chili powder
• 1/8 teaspoon ground cumin
• 1/4 teaspoon kosher salt

Directions

• Preheat oven to 375 degrees and line a baking sheet with foil.
• Cut the pumpkin and butternut squash into quarters and scoop out the seeds.
• Brush or spray the flesh of the pumpkin and squash with olive oil and sprinkle with kosher salt and white pepper.
• Place on the foil lined baking sheet and roast in the oven for approximately 45 minutes or until a knife can easily be inserted into the flesh.
• Remove from the oven and cool slightly then peel of the skin and cut into cubes.
• Add the 2 teaspoons of olive oil to a large pot and heat over medium high heat.
• When the oil is hot add in the diced onion and garlic and sauté for several minutes until the onion softens.
• Add in the roasted butternut squash and pumpkin and stir to combine.
• Add in the nutmeg, coriander, kosher salt and white pepper and stir together.
• Pour in the broth and bring to a boil over medium heat.
• Once the soup comes to a boil use an immersion stick blender or regular blender to purée the soup until its smooth.
• Taste and add more seasoning if needed.
• Top the soup with some of the spiced pepitas.
• Heat a small non-stick skillet over medium heat.
• In a small bowl toss together the pepitas, oil and spices until coated.
• Add the pepitas to the skillet and toast until they start to turn lightly brown and become fragrant.
• Remove from the heat and cool.