Flashback Friday: Roasted Butternut Squash and Pumpkin Soup
With Halloween fast approaching, we decided to watch Are You Afraid of the Dark so that I could relive my childhood. That show totally rocked my world when I was little and there were some episodes that legitimately freaked me out. Watching some of them over 20 years later, I now obviously laugh at the ridiculousness of it all. Like the one where the girl puts on the glasses and sees the mysterious black figures. Totally used to scare me and now I see it was people just dressed in some tight black spandex. So cheesy. But it’s still too much fun not to watch! Between binging on old shows and feeling so pregnant and exhausted, I am kind of losing my desire to spend much time in the kitchen. Anything that gets me in and out quickly and that I can make large quantities of is my kind of recipe right now!
This roasted butternut squash and pumpkin soup is so comforting to me. This is another soup that I think freezes pretty well so I wanted to make it to enjoy once the baby arrives. It’s filling without being packed with a lot of ingredients and calories. I always feel good after eating a bowl of this soup. It’s the perfect weeknight meal when served with some warm crusty bread. I like to sprinkle some toasted walnuts or pecans on top for added crunch and texture! You can give it a sweeter flavor by adding cinnamon, nutmeg, and cloves, but you could also leave those spices out if you wanted. I also like to add some cayenne for a bit of heat!
- 1 1/2 lbs. butternut squash
- 1 can pumpkin puree
- 4 cups low sodium chicken (or vegetable broth)
- 1/2 cup chopped onion
- 2 garlic cloves, minced
- 2 tablespoons extra virgin olive oil (plus extra for roasting)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon cayenne (add more for more heat if you prefer)
- salt and pepper to taste
- Preheat oven to 350 degrees. Peel squash and remove seeds. Chop into smaller pieces. Add squash onto a parchment-lined baking sheet. Drizzle with some extra virgin olive oil and sprinkle with some salt and pepper. Roast squash for approximately 20-25 minutes or until tender.
- In a food processor or blender (remove the top part of the lid if using a blender), puree the roasted butternut squash with the chicken broth. Add pumpkin and blend until well-combined. If you don’t want it to be as thick, add additional broth, water, or even some milk
- In a large pot, heat 2 tbs. of extra virgin olive oil. Add onions and garlic. Saute for 2 minutes. Add squash and pumpkin mixture. Add cinnamon, nutmeg, ground cloves, cayenne pepper, and salt and pepper to taste. Let soup simmer for 15-20 minutes before serving to allow the flavors to develop.
- If you would prefer this soup to not have a sweet taste to it, omit cinnamon, nutmeg, and ground cloves.
Amount Per Serving: Calories: 270Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 36mgSodium: 713mgCarbohydrates: 33gFiber: 10gSugar: 11gProtein: 21g