Roasted Pumpkin and Winter Squash Soup

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We tried this recipe last night and were both pleasently surprised the kids didn’t seem keen on trying it, so we made a nice home date night out of it.  We paired this with the Focacia Bread.

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) we used acorn
  • 1  tablespoon  olive oil
  • Cooking spray
  • 3  cups  sliced yellow onion (about 2) we used red onion it is what we had on hand
  • 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
  • We added a dash of pumpkin pie spice
  • We added some coconut milk
  • Dash of ground allspice

 

Preparation

  1. Preheat oven to 400°.
  2. Combine first three ingredients in a large bowl; toss well.
  3. Place pumpkin mixture on a baking sheet coated with cooking spray.
  4. Bake at 400° for 30 minutes or until tender.
  5. Heat a large Dutch oven over medium-high heat. (we used crock pot)
  6. Coat pan with cooking spray.
  7. Add onion; sauté 8 minutes or until tender.
  8. Add garlic; sauté 1 minute.
  9. Add all ingredients to crock pot slow cooker. Add pumpkin mixture, 4 cups water, and remaining ingredients; bring to a boil.
  10. Reduce heat, and simmer 20 minutes.
  11. Blend with hand mixer in slow cooker. Blend until smooth.
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