I have finally perfected my Pumpkin and Butternut Squash Soup! This recipe has been in process for a while and I am so excited to share it with you all. It is delicious, low in calories and I topped it with some toasted chickpeas for some added protein.
You’re going to love this!
I love fall soups that are hearty, colorful and full of warm spices that just make me want to get cozy with a good book. What makes me even happier is a soup that is so good but also nutritious and full of vegetables and spices that will boost your immune system and keep you feeling great all season long. This recipe is it! Full of good for you veggies, the most delicious combination of spices and so creamy you won’t believe it is dairy free.
So easy to make!
I started with some super basic ingredients that include seasonal pumpkin and butternut squash, some aromatic veggies, warm spices and vegetable stock.
To start I just baked the pumpkin, squash and sweet potato in a 425F degree oven for 25 minutes until they were tender and slightly browned.
While the pumpkin, squash and potatoes baked, I diced up the rest of my veggies and added them to a dutch oven heated with some olive oil.
When the pumpkin, squash and potatoes were done baking, I added them to the veggies and tossed in the spices with some more salt and pepper. You always want to season each layer as you add in more ingredients. So important if you want a flavorful soup.
I poured in the vegetable stock and another pinch of salt and pepper. Remembering to season all layers of the soup.
Let it all come to a boil then simmered it for 10 minutes. After it was done simmering I tasted it to make sure the flavors were right before I removed it from the heat to cool for a few minutes.
Finally, using an immersion blender, I blended it until it was smooth. So good!
Topped it with toasted chickpeas and it was so glorious. Silky, smooth texture with the crunchy chickpeas and warm spices, heaven in a bowl.
- 1 medium butternut squash, peeled and diced - about 4 cups cubed
- 1 medium pumpkin, peeled and diced- about 3 cups cubed
- 1 medium sweet potato, peeled and diced
- 1 medium white onion
- 1 red bell pepper, seeds removed, diced
- 2 whole carrots, peeled and diced
- 3 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon onion powder
- 1 tablespoon cumin
- 1 teaspoon chili powder
- 1 teaspoon ground nutmeg
- 4 cups vegetable stock
- salt and pepper to taste
- Preheat oven to 425F degrees
- Place pumpkin, butternut squash and sweet potato onto a baking sheet and drizzle with olive oil, salt and pepper and toss.
- Bake in middle rack of oven for 25 minutes
- While the pumpkin, squash and potatoes are baking, heat up a large pot or dutch oven on your stovetop to medium-high heat and add in a tablespoon of olive oil.
- Toss in the onions, carrots and bell pepper and sauté until browned. Then add in the minced garlic, salt and pepper.
- Add in the roasted pumpkin, squash and potatoes along with the rest of the spices, stir to combine.
- Pour in the vegetable stock, season some more with salt and pepper and bring everything to a boil.
- Simmer for 10 minutes, remove from heat and let cool for a few minutes.
- Using an immersion blender, blend until smooth.
- Top with your favorite toppings. I topped mine with toasted chickpeas for added protein.
This stores great in the fridge for up to 5 days.
To make the toasted chickpeas: Drain and rinse a 15 oz can of chickpeas, toss them in a bowl with olive oil, salt and pepper, onion powder, garlic powder, cumin and chili powder. Toast them stovetop in a small skillet at medium-high heat, tossing frequently to allow them to brown on all sides. Remove and enjoy on top of soups and salads or just as a quick snack.
Nutrition Information:Yield: 12 Serving Size: 1 cup
Amount Per Serving: Calories: 63 Total Fat: .3g Saturated Fat: .1g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 17mg Carbohydrates: 15.3g Fiber: 3.6g Sugar: 5.1g Protein: 1.7g