Easy Roasted Butternut Squash and Pumpkin Soup

Good morning friends, it’s been cold, windy, rainy and snowy here the last few days. Sadly the snow only lasted about a half and hour and melted before it could stick to the ground but I still enjoyed watching the flakes float and dance in the air. I grew up in Wisconsin, Michigan and lived in Alaska for two years so I am used to long winters and lots of snow. The last twenty years I’ve lived where the weather is a lot warmer and snow is a once or twice a seasonal event that shuts down the city and has the kids out sledding on cardboard. I miss the snow.

Cold weather at our house is all about comfort food and staying warm and cosy. One of my favorite winter comfort foods is soup, especially after the holiday when we are all a little tired of cooking and eating heavy meals, not to mention that some of us are trying to recuperate from consuming too much butter and sugar.

Butternut squash and pumpkin are the two squash that I always have in the pantry during the cooler months. Both of these can be made into or added to soups, pastas, salads and even too sweet treats.

I whipped up this easy roasted butternut squash soup yesterday for dinner and it was delicious so I thought I would share the recipe with you. If you do not have a can of pumpkin it is just as good without, the flavor will be a bit different but still tasty.

The great things about this soup is that you can customize it however you wish, if you do not like pumpkin leave it out, if there is another winter squash that you like better than use that. You can even make this easy butternut squash and pumpkin soup ahead and freeze it! This recipe is vegan, paleo and gluten free so everyone in the house can enjoy it!

Roasted Butternut Squash and Pumpkin Soup

Ingredients

2 tablespoons olive oil

1 yellow onion quartered

2 garlic cloves

3 sprigs of fresh thyme or sage

11/2-2 lbs. butternut squash peeled and cubed

1 can pumpkin puree(15 oz.)

3 cups of vegetable broth or chicken stock

salt and fresh ground pepper

Garnish with a sprinkle of fresh thyme and a few chopped candied pecans or pumpkin seeds

Directions

Heat over to 400. Line a baking sheet with foil(for easy clean up) and add the cubed squash, onion, garlic and the thyme or sage. Drizzle with olive oil and mix so that the vegetables are coated, then sprinkle with salt and pepper. Roast for 25-30 minutes, squash should be tender and lightly browned.

Remove from oven and add the squash and onions to a stock pot, add the garlic but be sure to remove the skins. Discard the thyme. Add the pumpkin puree and the stock and bring to a simmer. Then use an immersion blender to blend the soup to your desired consistency. You can also use your stand blender but if you do be careful and make sure that you vent the cover. I usually remove the center and place a kitchen bowl over the hole. If the mixture is too thick, add more stock.

Ladle into bowls and top with fresh thyme, a few chopped pecans, or pumpkin seeds.

A bowl of this easy roasted winter squash soup is perfect for lunch or if you would like something more hearty you could serve it for dinner with toasted cheese sandwiches or a salad.

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For those that do not like pumpkin this Roasted Butternut Squash Soup with Herbs and Spices might be more to your liking.

Do you like winter squash soups in the winter? Do you have a favorite soup recipe if so please share it in the comments!

Have a great day friends. Thank you so much for stopping by today friends, I appreciate you spending part of your day here. You can also find me on Facebook.com/Pineconesandacornsblog, on Instagram @pineconesandacorns, on Pinterest and Twitter!