Roasted Pumpkin / Butternut Squash Soup

Prep Time 5 minutes Total Time 40 minutes Yield Serves 4
Photo by Carol M.
Adapted from keyingredient.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from keyingredient.com

Ingredients

  • 2 3/4

    pounds sugar pumpkin or butternut squash, halved and seeded

  • 1

    onion, peeled and quartered through the stem

  • 2

    shiitake mushrooms, stemmed, caps wiped clean

  • 1

    garlic clove, peeled

  • 1/2

    cup olive oil

  • Coarse salt and freshly ground pepper

  • 5

    cups homemade or store-bought low-sodium vegetable stock

Directions

Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins. Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.

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