Roasted butternut Squash and Pumpkin Soup with Roasted Spiced Pepitas
Ingredients
Soup
Spiced Pepitas
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.