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My BigMouth Blog | A Blog by Jason Glover

Pumpkin-Butternut Squash Soup

Pumpkin-Butternut Squash Soup - Dads That Cook

By Jason Glover

DifficultyBeginner

This Pumpkin-Butternut soup will warm you up on a chilly evening! It has all of the Fall flavors you crave and it could not be easier or tastier!

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Yields4 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

 1 sugar pumpkin
 1 butternut squash
 olive oil
 kosher salt
 white pepper
 ½ yellow onion
 2 cloves garlic, minced
 ¼ tsp ground nutmeg
 ½ tsp ground coriander
 3 ½ cups vegetable or chicken broth
 chili powder (optional)
 roasted pumpkin seeds, for garnish
 cinnamon and black pepper, for garnish

Roast the Pumpkin & Butternut Squash
1

Preheat oven or smoker to 375°F.

2

Cut, quarter, and remove the seeds of one sugar pumpkin (NOT a halloween pumpkin) and one butternut squash. Place on a foil lined baking sheet, drizzle with olive oil, and season with kosher salt and white pepper.

3

Bake or smoke for 45 minutes. Allow to cool then peel skin and cube.

Make the Soup
4

In a large pot, heat 2 teaspoons of olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes, until softened.

5

Stir in the roasted pumpkin and squash. Season with nutmeg, coriander, kosher salt, and white pepper.

6

Add the vegetable or chicken broth and bring to a boil.

7

Once it starts to boil, reduce heat to low and blend until smooth using an immersion blender. (Alternatively, you can carefully transfer to a blender, blend until smooth, then return to the pot.)

8

Taste and add a pinch of chili powder, if desired. Bring back to a simmer and add a splash more broth, until desired consistency is reached.

9

To serve, ladle into bowls and garnish with toasted pumpkin seeds, a sprinkle of cinnamon and black pepper, and a drizzle of garlic oil.

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Ingredients

 1 sugar pumpkin
 1 butternut squash
 olive oil
 kosher salt
 white pepper
 ½ yellow onion
 2 cloves garlic, minced
 ¼ tsp ground nutmeg
 ½ tsp ground coriander
 3 ½ cups vegetable or chicken broth
 chili powder (optional)
 roasted pumpkin seeds, for garnish
 cinnamon and black pepper, for garnish

Directions

Roast the Pumpkin & Butternut Squash
1

Preheat oven or smoker to 375°F.

2

Cut, quarter, and remove the seeds of one sugar pumpkin (NOT a halloween pumpkin) and one butternut squash. Place on a foil lined baking sheet, drizzle with olive oil, and season with kosher salt and white pepper.

3

Bake or smoke for 45 minutes. Allow to cool then peel skin and cube.

Make the Soup
4

In a large pot, heat 2 teaspoons of olive oil over medium heat. Add the onion and garlic and sauté for 2-3 minutes, until softened.

5

Stir in the roasted pumpkin and squash. Season with nutmeg, coriander, kosher salt, and white pepper.

6

Add the vegetable or chicken broth and bring to a boil.

7

Once it starts to boil, reduce heat to low and blend until smooth using an immersion blender. (Alternatively, you can carefully transfer to a blender, blend until smooth, then return to the pot.)

8

Taste and add a pinch of chili powder, if desired. Bring back to a simmer and add a splash more broth, until desired consistency is reached.

9

To serve, ladle into bowls and garnish with toasted pumpkin seeds, a sprinkle of cinnamon and black pepper, and a drizzle of garlic oil.

Pumpkin-Butternut Squash Soup

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