Roasted Pumpkin & Butternut Squash Soup (a simple Fall Harvest soup)

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Roasted Pumpkin & Butternut Squash Soup (a simple Fall Harvest soup)

Roasted Pumpkin & Butternut Squash Soup (a simple Fall Harvest soup)

This is truly a flavourful fall/winter soup with the elevated flavours of the roasted veggies- it makes for a delicious and nutritious meal.

Ingredients

2 medium size butternut squash(2-3 lbs each)

1 pumpkin (about 2-3 lbs)

4 small red onions

1 whole garlic bulb

2 red peppers

3 regular size white potatoes

10% cooking cream as garnish

some olive oil

salt and pepper to taste

directions

slice open and remove the seeds from the squash and pumpkin (do not discard the seeds- you can roast them with seasoning as a snack)

once seeds are removed, lay them on a baking liner.

Cut, core and remove seeds from the peppers, quarter chop and lay on baking liner.

peel and quarter chop the onions and lay on baking liner.

slice the garlic bulb in half and place on a piece of foil, drizzle with olive oil and ball up the foil over the garlic and place on the baking liner.

once all vegetables are evenly spread out on the baking liners- drizzle them all with olive oil and season with a sprinkling of salt and pepper-

bake for about 1 hr at 400 degrees fh or 200 celsius.

pay close attention to not burn the smaller vegetables (you may have to remove or flip over some along the way).

while that roasts - dice up your 3 white potatoes and add to a pot of water, season with salt and boil until fork tender- once done (about 10 mins) let fully cool.

once the squash and pumpkin are fork tender and the veggies have a nice roast to them, remove from oven and let fully cool before either scooping out the puree or peeling the skin off the squash and pumpkin.

once all the squash and pumpkin has been scooped off or skin peeled off- start to add half of all veggies to a food processor and blend while adding water along the way to help reach the consistency you desire-

some like it more thick, others more loose.

once you reach a nice consistency, add your boiled potatoes.

once all has been blended, move to the stove top to add to a soup pot to bring everything back up to a nice boil- you can add more water if desired to adjust your consistency. As well as re-adjust your seasoning.

once it comes to a full boil, it is ready to serve-

you can keep it plain or add a drizzle of cooking cream over top-

OR

you can add some cooking cream to your soup as its coming to a boil for an even creamier texture- i would put 1 1/2 cups worth of 10% cooking cream if you wish to do that. it will be absolutely delicious.

serve with bread, or crackers and enjoy a warm soup packed with fall vegetables flavours that are elevated and so much more vibrant with the roasting process.