Butternut Squash and Pumpkin Soup
This Butternut Squash and Pumpkin Soup is a tasty (and healthy) way to warm up on chilly Autumn evenings!
Servings: 8 servings
Calories: 266kcal
Ingredients
- 3 pounds butternut squash ~1-2 medium squash
- 1 medium yellow onion chopped
- 2 Tbsp olive oil
- 1 15-oz. can pumpkin puree (Note: not pumpkin pie filling)
- 8 cups low-sodium vegetable broth can substitute low-sodium chicken broth
- 2 Tbsp brown sugar
- 2 tsp kosher salt
- ¼ tsp nutmeg
- ½ cup half-and-half can substitute heavy whipping cream
- 1 cup blue cheese crumbled
For the Spiced Pumpkin Seeds
- ½ cup raw pepitas aka pumpkin seeds
- 1 tsp olive oil
- 1 tsp brown sugar
- 1 tsp Cajun seasoning
Instructions
- Preheat oven to 400°F.
- Peel the butternut squash and cut into 1" cubes.
- Using a large bowl, add cubed squash, onion and olive oil; toss until well combined. Spread squash and onions onto baking sheet. Roast at 400°F for 30 minutes, turning after 15 minutes.
- Remove tray from oven and transfer squash and onion into stock pot or large Dutch oven. Add pumpkin puree, vegetable broth, brown sugar, salt and nutmeg. Bring to a boil and then reduce heat to simmer; cover and simmer for 45-50 minutes.
- While the soup is simmering, make the spiced pumpkin seeds. Using a medium bowl, add pepitas, olive oil, brown sugar and Cajun seasoning; toss until well combined. Place pepitas in a small skillet; toast over medium heat, tossing often, for 4-5 minutes or until lightly browned and fragrant.
- Once soup has simmered, use an immersion blender to puree until smooth. Add half-and-half and stir until well combined.
- Top bowls of soup with toasted pepitas and crumbled blue cheese before serving.
Nutrition
Calories: 266kcal | Carbohydrates: 34g | Protein: 9g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 835mg | Potassium: 834mg | Fiber: 7g | Sugar: 11g | Vitamin A: 26660IU | Vitamin C: 39mg | Calcium: 209mg | Iron: 2mg
