Roasted Pumpkin And Winter Squash Soup Recipe

Name: Roasted Pumpkin And Winter Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (1/2-inch) cubed peeled fresh pumpkin (about 2 pounds); 2 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds); 1 tablespoon olive oil; Cooking spray; 3 cups sliced yellow onion (about 2); 2 teaspoons minced garlic; 4 cups water; 3/4 teaspoon salt; 1/4 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 1/4 teaspoon freshly ground black pepper; Dash of ground allspice

Servings: persons

2 cups (1/2-inch) cubed peeled fresh pumpkin (about 2 pounds)
2 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
Cooking spray
3 cups sliced yellow onion (about 2)
2 teaspoons minced garlic
4 cups water
3/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
Dash of ground allspice

1
Preheat oven to 400u00b0.
2
Combine first three ingredients in a large bowl; toss well. Place pumpkin mixture on a baking sheet coated with cooking spray. Bake at 400u00b0 for 30 minutes or until tender.
3
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; saute 8 minutes or until tender. Add garlic; saute 1 minute. Add pumpkin mixture, 4 cups water, and remaining ingredients; bring to a boil. Reduce heat, and simmer 20 minutes.
4
Place half of pumpkin mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with the remaining pumpkin mixture.

925

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 cups (1/2-inch) cubed peeled fresh pumpkin (about 2 pounds), 2 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds), 1 tablespoon olive oil, Cooking spray, and more.

Yes, Roasted Pumpkin And Winter 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.

Roasted Pumpkin And Winter Squash Soup

How did you like this recipe?

Frequently Asked Questions