Warm your soul: Roasted Squash and Pumpkin Soup

we did a dance for snow, and now that it’s here to stay, we’ll do anything to warm up. this pumpkin soup is sure to do the trick. whip it up in a jiff post-hike, ski or weekend clean session and freeze the leftovers for a weeknight when you’re too beat to cook.

The soup uses red kuri and Delicata squash to add a nutty and sweet edge to the pumpkin. Be patient and make sure you thoroughly carmelize the onions – it will pay off.

› red kuri Squash – peeled, seeded, and cut into ½ inch chunks
› Delicata Squash – 2 peeled, seeded and cut into ½ inch chunks
›  Garlic – 3 whole cloves
› Olive Oil
› Salt and Pepper
› Onion – 1 large or 2 small, diced
› Cinnamon – ½ tsp.
› Nutmeg – ½ tsp.
› Bay Leaf
› Pumpkin Puree – 15 oz. can
› Orange Juice (or acid of choice) – ¼ cup
› Vegetable Stock (or other stock of choice) – 6 cups
› Coconut Milk – 1 can
› Almond (or Cashew) Milk – plain and unsweetened – 1 cup

  1. In a single layer, place cubed squash in roasting pan and coat with olive oil, salt and pepper. Roast in oven at 400°F , flipping every 15 minutes, until cooked through – about 40 minutes total.
  2. When there is approximately 10 minutes remaining, toss in whole garlic cloves.
  3. While squash is roasting, heat a few tablespoons of OO over medium-low in a large pan. When hot, add onions and a pinch of salt. Slowly cook until caramelized – at least 20 minutes.
  4. When onions are deep, golden brown, add cinnamon, nutmeg and teaspoon of pepper. Coat onions and cook until aromatic. Add pumpkin, bay leaf, squash and garlic. Allow to cook for 5 minutes, stirring occasionally. To deglaze the pan, add acid of choice scrape bottom of pan.
  5. Once all of the acid has evaporated, add stock. Heat to boil, then return to lower heat to simmer for at least 15 minutes. Add coconut milk and Almond milk.
  6. Take off heat and allow to cool slightly. Puree in blender for at least 30 seconds. Adjust salt and pepper to taste.

Post your comments and questions below – our food scientist, lauren, will get right back to you!