I’ve been looking forward to soup season for months now, and I thought a pumpkin butternut squash soup would be a nice one to start with. These Fall veggies combined make the perfect soup, and dipping some fresh baguette into a warm bowl is what comfort means to me. Enjoy!
When it comes to making soup with pumpkin and butternut squash, I prefer to roast the veggies first for a few reasons.
Roasting the veggies will make the flesh soft and this will make it easy to scoop the flesh away from the skin.
Roasting these veggies will enhance the flavours, creating a more flavourful soup.
The cooking time for the soup will be less because you're using softened veggies.
Before I started cooking, I never would have thought to make soup with pumpkin. Like so many, when you're young, pumpkin means Halloween and pumpkin pie for Thanksgiving. But pumpkin can be used in so many ways and it's quite versatile. A great example of this is pumpkin butternut squash soup.
Ingredients
1 small pie pumpkin
1 butternut squash
1/2 tbsp extra virgin olive oil
1 large garlic clove -finely grated
1 small red onion -diced
1 medium parsnip -peeled and diced
1 (900 ml) container vegetable broth
3 cups water
4 bay leaves
1 tsp turmeric
Salt and black pepper to taste
Directions
- Pre-heat the oven to 400 degrees F.
- Line a large cookie sheet with parchment paper.
- Cut the pumpkin and the butternut squash in half and scoop out the seeds. Cut slits in the hollow parts to let steam out. Place on the parchment paper curve side up.
- Roast for 40-50 minutes or until you can easily pierce the flesh with a fork.
- Remove from the oven and cool.
- Scoop out the flesh from the pumpkin and the butternut squash.
- Put the extra virgin olive oil in a large pot and add in the garlic and the red onion. Mix well and cook for a few minutes.
- Add in the remaining ingredients and increase the heat to bring to a boil.
- Reduce the heat to medium and cook for 30 minutes.
- Reduce the heat a little if needed. There should only be a soft boil.
- If you can easily pierce a piece of parsnip, remove the bay leaves and puree the contents of the pot.
- Add in a little more water if the soup is too thick.
- Purée until the soup is creamy.
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