Fall calls for soup, and there has never been a better fall soup than this one. Its thick, creamy, and topped with the perfect spicy crunch. The pumpkins and squash are an excellent source of immune-boosting vitamin E. If you haven’t tried it yet, you definitely should!

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Roasted butternut Squash and Pumpkin Soup with Roasted Spiced Pepitas

Course

Dinner, Lunch, Main Dish, Side Dish

Servings

Ingredients

Soup

• 3 cups butternut squash (approximately 1 medium squash)
• 3 cups sugar pumpkin (approximately 1 small pumpkin)
• 2 tsp avocado oil
• sea salt and black pepper to taste
• 1/2 of a yellow onion diced
• 2 cloves garlic minced
• 3 1/2 cups low sodium vegetable or chicken broth
• 1/4 tsp nutmeg fresh grated, if possible
• 1/4 - 1/2 tsp ground corriander
• sea salt and black pepper to taste

Spiced Pepitas

• 1/4 cup pepitas
• 1/4 tsp avocado oil
• 1/8 tsp chili powder
• 1/8 tsp cumin
• 1/4 tsp sea salt

Course Dinner, Lunch, Main Dish, Side Dish Servings Ingredients Soup 3 cups butternut squash (approximately 1 medium squash) 3 cups sugar pumpkin (approximately 1 small pumpkin) 2 tsp avocado oil sea salt and black pepper to taste 1/2 of a yellow onion diced 2 cloves garlic minced 3 1/2 cups low sodium vegetable or chicken broth 1/4 tsp nutmeg fresh grated, if possible 1/4 - 1/2 tsp ground corriander sea salt and black pepper to taste Spiced Pepitas 1/4 cup pepitas 1/4 tsp avocado oil 1/8 tsp chili powder 1/8 tsp cumin 1/4 tsp sea salt

Instructions

Soup

1. Preheat oven to 375 degrees F. Line a baking sheet with foil.
2. Cut the pumpkin and butternut squash into quarters and scoop out all the seeds. Place on lined baking sheet and spray or brush with oil and sprinkle with salt and pepper.
3. Roast in the oven approximately 45-60 minutes, until a knife can easily be inserted into flesh.
4. Remove from oven and let cool about 10-15 minutes. Once cool, peel off skin and cut into roughly 1" cubes
5. Add the 2tsp of avocado oil to a large pot and heat over medium-high heat. Add in diced onion and garlic and sauté for about 5 minutes, until onion is softened.
6. Add in cooked squash and pumpkin cubes and stir to combine.
7. pour in broth and spices and bring to a boil over medium heat. Once the soup comes to a boil, use an immersion blender to puree the soup until smooth. If using a regular blender, let the soup cool for at least 1 hour before blending.
8. taste soup and add seasonings if needed. Top with Spiced pepitas before serving.

Spiced Pepitas

1. Heat a small nonstick skillet over medium heat.
2. In a small bowl, combine pepitas, oil, and spices. Mix until well coated.
3. Add the pepitas to the skillet and toast until lightly brown and fragrant. Remove from heat and cool.

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