Roasted Squash and Pumpkin Soup

Name: Roasted Squash and Pumpkin Soup
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 8 servings
Ingredients: 1 butternut squash (seeded and quartered); 1 cup mushrooms (stemmed); 5 garlic cloves (peeled); 1 onion (diced); 3 tablespoons butter; 1 can pumpkin puree; 4 cups chicken stock; 1 cup heavy cream; Salt; Pepper

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by Tia Osweilier | 0 comments

This fall, warm up your kitchen and your belly with this rendition of a classic squash and pumpkin soup. Earthy roasted vegetables and velvet smooth cream come together in this recipe to create a savory medley of flavors.

Roasted Squash and Pumpkin Soup

5 from 1 vote

Print Pin Recipe

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

Servings: servings

Ingredients

1 butternut squash, seeded and quartered
1 cup mushrooms, stemmed
5 garlic cloves, peeled
1 onion, diced
3 tablespoons butter
1 can pumpkin puree
4 cups chicken stock
1 cup heavy cream
Salt
Pepper

Instructions

Pre-heat oven to 425 degrees.
Arrange squash, mushrooms, and garlic on a foil-lined sheet pan. Roast at 425 degrees for about 30 minutes or until squash is soft.
In a stock pan, sauté onions in butter until soft and translucent. Add pumpkin puree and chicken stock. Add roasted veggies and blend with an emulsion blender until creamy and smooth. Stir in the cream and add salt and pepper to taste. Heat on low until ready to serve.