Ingredients:

  • 1 medium butternut squash (approx. 2 lbs/900g), peeled, seeded, and cubed
  • 1 (15 ounce/425g) can pumpkin puree (not pumpkin pie filling)
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 4 cups (950ml) vegetable broth (or chicken broth for a richer flavour)
  • 1 cup (240ml) heavy cream (or coconut cream for a vegan option)
  • 3 tablespoons olive oil
  • 2 tablespoons butter, unsalted
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • Salt and freshly ground black pepper to taste
  • Pinch of red pepper flakes (optional, for a bit of kick)
  • Toasted pumpkin seeds (optional, for garnish)
  • Fresh parsley, chopped (optional, for garnish)
  • Swirl of cream or yogurt (optional, for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss squash with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on baking sheet.
  2. Roast for 30-40 minutes, or until tender and slightly caramelized. Check for tenderness with a fork.
  3. While squash is roasting, melt butter and 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
  4. Add minced garlic, nutmeg, ginger, cinnamon, and red pepper flakes (if using). Cook for 1 minute more, until fragrant.
  5. Add roasted squash, pumpkin puree, and vegetable broth to the pot. Bring to a simmer, then reduce heat and simmer for 15 minutes, allowing flavors to meld.
  6. Carefully use an immersion blender to blend the soup until smooth and creamy. If using a regular blender, let the soup cool slightly, and blend in batches. Be careful when blending hot liquids!
  7. Stir in heavy cream (or coconut cream). Season with salt and pepper to taste.
  8. Ladle soup into bowls. Garnish with toasted pumpkin seeds, fresh parsley, and a swirl of cream or yogurt, if desired. Enjoy this delicious squash and pumpkin soup!