Oh it is feeling like fall in California and I am HERE FOR IT. I’ve been making 1-2 cozy soups a week, which might be one of the few perks of covid: extra time to make homemade meals. So far we’ve ranged from grain soups (1 with quinoa and 1 with farro), to a coconut lentil soup (similar to this one), to the real autumnal winner: a butternut squash and sugar pumpkin soup.
Peeling and cubing the butternut squash and sugar pumpkin does add some upfront prep work, but it’s worth it. And with only 5 ingredients and 2 spices – after the initial effort – you’ll breeze through making this nom.
- 1 butternut squash, deseeded and cut into 1 inch cubes
- 1/2 sugar pumpkin, deseeded and cut into 1 inch cubes
- ^ combined should be about 3 cups
- 3 1/2 cups of veg broth
- 1 small white onion, chopped
- Olive oil
- A dash of coriander
- A dash of nutmeg
- Roast butternut squash and pumpkin coated in OO at 375 for 40 minutes or until tender
- Sautee onion until fragrant / translucent
- Add squash and pumpkin to onion for a quick stir
- Sprinkle in a dash of coriander and nutmeg to taste (…the true veg vibes way! I rarely give exact measurements because I rarely use exact measurements; although here I will caution less is more – unless you like your soup tasting like a PSL)
- Add mixture to a high speed blender with veg broth and blend until creamy dreamy smooth
- Transfer back to pot to heat again and serve