Pumpkin And Squash Soup Recipe

Name: Pumpkin And Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Preparing the Veggies; 1 Delicata squash; 4 ounces Pumpkin puree; 1 handful Baby tomatoes; 3 Cloves of garlic; 1/4 cup Mushroom broth; 1/4 cup Almond milk; 1/2 tablespoon White miso; 1 dash Cinnamon; 1 dash Garlic powder; 1 dash Onion Powder; Gluten Free Chunky Breadcrumbs; 1/2 Loaf day old bread; 4 tablespoons Olive Oil; 1 pinch Salt; 1 pinch Thyme

Servings: persons

Preparing the Veggies
1 Delicata squash
4 ounces Pumpkin puree
1 handful Baby tomatoes
3 Cloves of garlic
1/4 cup Mushroom broth
1/4 cup Almond milk
1/2 tablespoon White miso
1 dash Cinnamon
1 dash Garlic powder
1 dash Onion Powder
Gluten Free Chunky Breadcrumbs
1/2 Loaf day old bread
4 tablespoons Olive Oil
1 pinch Salt
1 pinch Thyme

1
Cut the squash in half lengthwise
2
Take the seeds out, save for compost or roasting
3
Sprinkle cinnamon on each half and drizzle with olive oil
4
Roast for 35 minutes at 400 degrees F
5
After 20 minutes, add the baby tomatoes and whole garlic cloves inside the squash halves for the rest of the roasting
6
After roasting, scoop out the middle and place in a blender with the tomatoes and garlic, taken out of of its skin
7
Roughly chop the skins of the squash and throw in the blender as well
8
Add the rest of the ingredients and blend until creamy and smooth, If still chunky, add a splash of warm water
9
Rough chop day old gluten free bread
10
Add bread to a mixing bowl
11
Toss the bread with the olive oil, salt and thyme
12
Bake for 12 minutes
13
Serve a small handful of pieces over each bowl of soup

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Preparing the Veggies, 1 Delicata squash, 4 ounces Pumpkin puree, 1 handful Baby tomatoes, and more.

Yes, Pumpkin And Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin And Squash Soup

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