Roasted Pumpkin and Winter Squash Soup

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

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Nutritional Information

Amount per serving
  • Calories: 121
  • Calories from fat: 19%
  • Fat: 2.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.8g
  • Carbohydrate: 25.4g
  • Fiber: 4.6g
  • Cholesterol: 0.0mg
  • Iron: 1.9mg
  • Sodium: 299mg
  • Calcium: 92mg

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

  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.
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