Roasted Butternut Squash and Pumpkin Soup

The best thing about Shea being in a big girl bed? I fit in it. Her bedtime routine has become such a relaxing one as we lay snuggling and whispering I love you’s to one another in the dark. It’s become my favorite part of the day, really.

My least favorite time of the day? DINNER. Shea eats well about once a week, I swear. And she used to be such a good eater! Piper is normally a great eater, but with an unresolved ear infection, she hasn’t been feeling the best…or eating the best.

I’ve had a few late nights at work this week. For World Diabetes Day this past Tuesday, our team put on a huge community event complete with exercise, taste testing healthy holiday recipes, and an expert Q&A panel with our Certified Diabetes Educators. Last night was the Management and Board Appreciation Dinner at the hospital – cheese bar, shrimp cocktail, and s’mores in a mini mason jar. YAS!

When I got home tonight, after yawning non-stop since 2pm, I wasn’t looking forward to making dinner. But I did and my kids ate none of it. Did I mention how much I hate dinner time? It wasn’t hard to hop on the treadmill for a few quick miles after that.

The good news? Our nanny loves everything and she’s always happy to take leftovers. It’s nice to know someone appreciates the efforts (other than you, dear blog readers!!). This soup made a lot, but my CSA included sugar pumpkins and butternut squash and I just couldn’t pass up this recipe.

I swapped in some coconut milk for a creamy texture and rich flavor. I added pepitas on some servings and pecans on others – both forms of crunch were great in the velvety, slightly sweet soup. It’s perfect fall comfort food that’s super healthy, vegan, and gluten-free. Enjoy!


Roasted Butternut Squash and Pumpkin Soup
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Prep time: 
Cook time: 
Total time: 
Serves: 8 servings (2½ cups each)
 
Ingredients
  • 2 small butternut squash, halved lengthwise and seeds removed
  • 2 small sugar pumpkins, halved and seeds removed
  • 1 Tbsp extra virgin olive oil
  • 1 onion, diced
  • ½ tsp salt
  • 4 cloves garlic, minced
  • 8 cups low-sodium vegetable broth
  • 1 (15 oz) can coconut milk
  • 1 tsp ground nutmeg
  • 2 tsp ground coriander
Instructions
  1. Preheat oven to 375 degrees F. Place halved squashes and pumpkins baking sheets and roast for 1 hour or until tender. Allow to cool. Remove the skin of the squash and pumpkins.
  2. Heat the olive oil in a large pot over medium heat. Once hot, add the onion and season with the salt. Saute onion for 4-5 minutes or until softened. Add the garlic and cook for 30-60 seconds or until fragrant.
  3. Add the remaining ingredients and bring to a boil. Add the cooked squash and pumpkin; puree with an immersion blender until smooth.
  4. Reheat until simmering; serve hot. Top with pepitas or pecans, if desired.
Notes
Recipe adapted from Recipe Runner
Nutrition Information
Serving size: 2½ cups Calories: 236 Fat: 10.8 Carbohydrates: 26.8 Sugar: 4.8 Sodium: 730 Fiber: 7.8 Protein: 6.9 Cholesterol: 0
Be well,

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