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Roasted Pumpkin and Winter Squash Soup

Yield 8 servings (serving size: 1 cup)
Pumpkin and squash were commonly available to Native Americans and pilgrim settlers. Use a small cheese pumpkin or sugar pumpkin.

Ingredients

  • 2 cups (1/2-inch) cubed peeled fresh pumpkin (about 2 pounds)
  • 2 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
  • 1 tablespoon olive oil
  • Cooking spray
  • 3 cups sliced yellow onion (about 2)
  • 2 teaspoons minced garlic
  • 4 cups water
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground black pepper
  • Dash of ground allspice

Nutrition Information

  • calories 121
  • caloriesfromfat 19 %
  • fat 2.5 g
  • satfat 0.4 g
  • monofat 1.7 g
  • polyfat 0.3 g
  • protein 2.8 g
  • carbohydrate 25.4 g
  • fiber 4.6 g
  • cholesterol 0.0 mg
  • iron 1.9 mg
  • sodium 299 mg
  • calcium 92 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine first three ingredients in a large bowl; toss well. Place pumpkin mixture on a baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until tender.

  3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 8 minutes or until tender. Add garlic; sauté 1 minute. Add pumpkin mixture, 4 cups water, and remaining ingredients; bring to a boil. Reduce heat, and simmer 20 minutes.

  4. Place half of pumpkin mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with the remaining pumpkin mixture.

White Dog Cafe, Philadelphia, PA