Pumpkin and Butternut Squash Soup

Hi everyone, welcome back!

This soup is perfect for the fall season as pumpkin and squash are at their peak freshness. The fall spices that scent this soup include some of my favorite. Cardamon, ginger, clove, cinnamon & nutmeg give a warm feel to this soup. The roasted pumpkin and butternut squash work together in harmony giving it a balance of sweetness. The coconut cream gives the soup a rich a velvety texture as it coats the tongue.

Dipping a warm toasted buttered piece of sourdough bread is my favorite way to eat this soup on a cold fall afternoon.

Ingredient List:

• 1 sugar pie pumpkin

• 1 large butternut squash

• 1 onion (quartered)

• 6 cups vegetable stock

• 1 cup coconut cream

• 2 teaspoons ground cinnamon

• 1/2 teaspoon nutmeg

• 4 cloves

• 1 tablespoon ground ginger

• 2 tablespoons salt

• 1 tablespoon pepper

• 4 tablespoons olive oil

Step by Step instructions:

Start by pre heating the oven to 400 degrees. Next start chopping the butternut squash into equal size pieces so they roast evenly. Next quarter an onion and toss the onion & squash into a big bowl with olive oil, salt & pepper. Then spread the squash & onion evenly onto a baking sheet.

Next cut the pumpkin in half and remove the inside and seeds. You can save the seeds if you like and roast them. Next lay the pumpkin cut side down on a baking sheet. Fill the baking sheet half way with water.

Place both pumpkin and butternut squash in the oven at 400 degrees and roast for an hour. Remove from oven after an hour and let it cool.

To a large sauce pan on medium heat, add 2 tablespoons of olive oil and the spices. Toast for 3 minutes until fragrant.

Peel and discard the pumpkin skin. Add the pumpkin to a saucepan & roast for 10 minutes until the pumpkin caramelizes. Next add squash and onions and cook for another 5 minutes.

Add vegetable stock to the pumpkin and squash mixture and bring to a simmer. Scrap the bottom of the pot and remove any stuck on bits. Once the soup starts simmering, add coconut milk and stir.

Next use an immersion blender to blend until very smooth. If you don't have an immersion blender, you can blend it in a regular blender as well. Make sure to blend it in batches if using a regular blender.

Bring soup to a boil and remove from heat.

Soup is now ready to be served. I would recommend toasting your favorite bread and slathering some butter on it. Sourdough bread goes really well with this soup.

I hope you love this recipe as much as I do.

Happy cooking!!

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Check out this recipe on youtube!