Prep time: 15 minutes
Bake time: 40 minutes
Total time: 55 minutes
Servings: 6
Introduction
Warm your soul this season with our creamy and comforting Roasted Pumpkin and Butternut Squash Soup. Topped with a luscious swirl of cream cheese and a sprinkle of tart cranberries, this dish is perfect for a cozy night in. It is your perfect culinary trip.
Why Make This Recipe
This recipe is a warming blend of autumn’s best produce, combined with a swirl of cream cheese for added luxury and a sprinkle of cranberries for a hint of sweetness and tang. The comforting flavors of roasted vegetables and spices make it an ideal dish for cozy family dinners or festive lunches.
How to Make Roasted Pumpkin and Butternut Squash Soup
Ingredients
– 1 small pumpkin, peeled and cubed
– 1 medium butternut squash, peeled and cubed
– 2 tbsp olive oil
– Salt and pepper, to taste
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 tsp ground cinnamon
– 1/2 tsp nutmeg
– 4 oz cream cheese, softened
– 1/2 cup dried cranberries
– Fresh parsley for garnish (optional)
Directions
1. Start by preheating your oven to 400°F (200°C).
2. On a baking sheet, toss the pumpkin and squash cubes with olive oil, salt, and pepper. Roast in the oven for 25-30 minutes, or until tender and slightly caramelized.
3. In a large pot, sauté the chopped onion and minced garlic over medium heat until soft and fragrant, about 5 minutes.
4. Add the roasted vegetables to the pot. Pour in the vegetable broth and season with cinnamon and nutmeg. Let it simmer for 10 minutes.
5. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a countertop blender.
6. Stir in the cream cheese until fully melted and incorporated. Adjust seasoning with more salt and pepper if needed.
7. Ladle the soup into bowls, garnish with dried cranberries and fresh parsley. Enjoy the cozy flavors!
How to Serve Roasted Pumpkin and Butternut Squash Soup
Serve your delicious soup hot with a side of crusty bread or a mixed green salad. The bread is perfect for dipping into the creamy soup and the salad complements the richness of the soup.
How to Store Roasted Pumpkin and Butternut Squash Soup
Store leftovers in an airtight container in the refrigerator. This soup keeps well for about 3 days. When ready to eat, reheat carefully on the stovetop or at half power in the microwave.
Tips to Make Roasted Pumpkin and Butternut Squash Soup
Roasting the squash and pumpkin first will enhance their flavor and sweetness, making the soup even more delicious. To ensure a truly smooth soup, blend well after simmering.
Variation (if any)
For a kick of heat, add a teaspoon of chili flakes or some finely chopped jalapenos in step 3. You could also stir in some sauteed kale or spinach at the end for added nutrients.
FAQs
1. Can I use premade pumpkin puree instead of fresh pumpkin in this soup recipe?
Yes, you can swap in canned pumpkin puree in this recipe, just be aware the soup will have a uniform creamy texture.
2. Could I use chicken broth instead of vegetable broth?
Certainly, chicken broth can add a different depth of flavor to the soup. Choose according to your preference.
3. Can this soup recipe be made vegan?
Yes, substitute the cream cheese with vegan cream cheese or a blend of soaked cashews and liquid for a vegan alternative.