Roasted Pumpkin and Winter Squash Soup

recipe
Pumpkin and squash were commonly available to Native Americans and pilgrim settlers. Use a small cheese pumpkin or sugar pumpkin.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 400°.

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.

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.

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.

Andrew Brown,

White Dog Cafe, Philadelphia, PA,

Cooking Light

November 2007