Butternut Squash and Pumpkin Soup
- 350g cubed butternut squash (about 1 small squash)
- 350g cubed pumpkin (about 1/2 of a decent sized pumpkin)
- 2 teaspoons oil
- 1/2 a white onion, diced
- 2 cloves of garlic, minced
- 0.75 litres vegetable or chicken broth
- 1/4 teaspoon nutmeg
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cinnamon
- white pepper and salt, to taste
- half the seeds from a pumpkin
- teaspon of oil
- 1/2 teaspoon chilli powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- Preheat oven to 375 degrees and line a baking sheet with foil.
- Cover pumpkin and squash with oil and salt and white pepper.
- Place on the foil lined baking sheet and roast in the oven for approximately 45 minutes or until soft.
- Roast the seeds in the oven for the last 15 or so minutes. Be careful as they can burn easily. (My advice is to do the other half of the seeds sweet with cinnamon and sugar (and some salt if you like)).
- Add the 2 teaspoons of oil to a large pot and heat over medium high heat.
- When the oil is hot add in the diced onion and garlic and sauté for several minutes until the onion softens.
- Add in the roasted butternut squash and pumpkin and stir to combine.
- Add in the nutmeg, coriander, kosher salt and white pepper and stir together.
- Pour in the broth and bring to a boil over medium heat.
- Once the soup comes to a boil purée the soup until it's smooth.
- Taste and add more seasoning if needed.