Description
This Roasted Butternut Squash and Pumpkin Soup is creamy, savory, and feels like a hug on a cold, fall day. I never knew this combo could taste so good in a soup until now.
Ingredients
Scale
- 1/2 a Butternut squash, deseeded
- 1/2 a Kabocha squash, deseeded
- 1 medium onion, quartered
- 2 cups low sodium vegetable broth
- 1/2 (15 oz) can Coconut milk, unsweetened
- 1 whole garlic head (slice off the base of the garlic, so that the garlic head can sit flat in the baking sheet)
- 1 tsp salt (save for the blending)
- a pinch of garlic salt
- 1/4 tsp ground turmeric
- 1/2 tsp paprika (If you’re out of paprika, Trader Joe’s Anjika Seasoning works really well here too)
- olive oil to drizzle
- 1 tsp dried thyme
Instructions
- Preheat oven to 350 degrees F. In a large, rectangular baking dish, lined with parchment paper. Place the whole butternut squash with the sliced side facing down, as well as the kabocha squash. Puncture the outer flesh with a knife (at least in 3-4 areas) so that the squash can cook through. Add the onion, and the garlic head sliced side down.
- Drizzle olive oil over all the ingredients, and sprinkle a little bit of salt, and pepper over the top. Then place in the oven to bake for 25 minutes, or until squash can be punctured with a fork or knife (without a lot of effort).
- Remove baking dish from oven and let cool. Then scoop out the flesh of butternut and kabocha squash into a blender or food processor. If the squash was baked thoroughly, it should be easy to scoop out. Add onions, and squeeze out roasted garlic cloves from the head. Add vegetable broth, salt, spices, and blend until smooth.
- Once blended, add to a large stock pot. Then add 1/2 a can of coconut milk. Stir into soup, and bring to a simmer for another 15 minutes. Turn off heat, and then serve.
