Roasted Buttercup Squash and Pumpkin Soup.

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Psst! Check out Arman’s post today to see a familiar face ;-)

Now that we’re into the real fall weather, that means two things for me.

1. Pumpkin/Squash.

2. Warm, comforting foods – think soups, stews, and chili.

I bought my first can of pumpkin a few weeks ago and couldn’t decided what I want to do with it. Then I remembered my September goal for a ‘savoury’ pumpkin recipe, and decided that I needed soup. A super-thick, hearty, filling soup to keep me warm on chilly nights.

Soup

 

Yup, that’ll do the trick. I added some cinnamon to the recipe to bring out the sweetness in the pumpkin and squash, but I also threw in some cumin to bring in some complexity and a more savoury element. The added Greek yogurt just makes it that much more smooth and taste that much more creamy and decadent. Enjoy!

Roasted Buttercup Squash and Pumpkin Soup

Serves 4.

Ingredients:

  • 1 tablespoon butter
  • 1 onion, sliced
  • 1 can pumpkin
  • 1 buttercup squash (feel free to sub with butternut or kabocha)
  • 1 tablespoon cinnamon
  • 1 tablespoon cumin
  • 2 cups low sodium chicken broth (if you want a thinner texture, add another cup)
  • pinch of salt and pepper
  • 1 cup plain Greek yogurt

Soup

 

Directions:

1. First, prepare the squash. Preheat oven to 400 degrees and cut squash into quarters. Remove the innards and place on a foil-lined, sprayed baking sheet

Squash

 

2. Spray with cooking spray, and cook at 400 for approximately 30 minutes, or until squash is easily pierced all the way through.

Cooked Squash

 

You can always do this step beforehand – I did mine the day before.

3. Heat large soup pot over medium heat. Add butter and heat until melted, then add onion. Cook for about 5 minutes, stirring often, until onions are translucent.

4. Scoop the squash out of the shell and add to the pot. Add pumpkin, chicken broth, cinnamon and cumin. Stir to combine and let cook, stirring occasionally for about 10 minutes, or until hot.

5. Blend, either by transferring to a blender or using a stick blender. Or, do what I have to do and do it by batches in your single-serve blender.

Blender

Annoying.

6. Return to original pot. Add Greek yogurt and mix to combine. Add salt and pepper to taste.

Greek yogurt

 

7. Cook for a few minutes until hot, then scoop up and serve.

Soup and Toast

 

This soup is the perfect combo of savoury and sweet, and all comfort. I’ve been eating it for lunch with a side of toast and another dallop of Greek yogurt, which is pretty much perfect.

SOup

 

Just awesome.

Have a good one!

<— Do you prefer puree or broth-based soups? I have a favourite of each – squash soup or Italian Wedding.

<— How have you been using pumpkin so far this season?

<— What’s your favourite way to eat squash? I’ve been loving it cold out of the fridge.

45 Comments

  1. OMG! This looks so thick and delicious. My mum used to make a butternut soup with chilli that was my favourite. She used to make a huge batch and I would eat it all week. Now that the weather has changed, I’m desperately craving soup!

  2. You know I’m with you on eating cold squash straight from the fridge I actually need to roast some up this morning ’cause my stash is getting dangerously low.

    But other than leftovers, soup is definitely the way to go with squash/pumpkin. I mean, breads, muffins, chilis, etc. are all good, but there’s nothing quite as comforting as a warm bowl of soup at this time of the year. I had my first one of the season the other day and it was heaven — especially since we’ve been all doom and gloom around these parts for the last week or so.

  3. Love this soup recipe Sam! It eat a whole lot of soup during this time of year and I really gravitate towards the thick and creamy soups, so this is perfect for me. And of course it combines two of my favorite things…winter squash and pumpkin!

  4. Great minds think alike! I posted a very similar recipe today. Your soup looks fantastic and I love the addition of Greek yogurt.

  5. We just had butternut squash soup last night and I thought it was too thin.. this looks delicious!

  6. Oh this would be so good right now. We are down to 9° Celsius and it’s raining. Perfect for that soup! I love the addition of greek yogurt too!

  7. Ohhhh this looks so creamy and delicious! I would just add vegan sour cream instead of Greek yogurt.. perfect vegan soup!

  8. I definitely plan on making soup this weekend or early next week; it’s time! Also it looks like we may have the same single-serve blender. I’m beyond annoyed with mine these days. I’m hoping for a nicer, more powerful one for Christmas.
    P.S.- Great post that you and Arman did today!

  9. Okay, so I finally tried kabocha and I went the cinnamon + almond butter route and oh my gawwwddd it was good. So good. So, so good. Can you tell I liked it?

    This is definitely on my soup radar! I looove thick pureed soups! I think it’s nice to have a thick, chunky, and hardy soup over a regular ‘ole broth soup!

  10. I LOVE squash soup. I’ve never made it though. You make it sound delicious, time to put it on the menu!!!

  11. I love all types of soup so it really just depends on my mood which one I want! Some days I prefer pureed soups but others, I really like a broth-y noodle soup Now I definitely have a recipe I want to try in my new blender!

  12. This recipe definitely looks like a keeper. I keep buying and roasting squash and then getting kind of tired of it – does that happen to anyone else? I decided to puree a buttercup squash and made some oatmeal out of it, but I just can’t get on board with this trend somehow. Is there one type of squash that’s much better than others? I can’t find kabocha in any store near me, so maybe I’m just missing out on that and that’s why I don’t like it?

    I’m going to add this to my list of things to try – hopefully the savory recipe will be more satisfying than the sweet ones have been. Thanks for sharing!

    • I prefer kabocha, red kabocha (ambercup, I think is the other name) and buttercup to butternut squash. A savoury recipe might be more up your alley though!

  13. I’ve never tried buttercup squash but it looks amazing in this soup! Especially with pumpkin.

    I’m like you, I like both pureed and broth based soups. I just can’t get enough soup right now!

  14. I’m so down for savory pumpkin recipes! I’m sharing a great one on Monday!

  15. Nice idea on subbing in kabocha…I bet that would be absolutely awesome!!

  16. I love my squash in soups! So creative to use buttercup squash. I think I may try to make a delicata squash soup but I’m still working on finishing up my last bit of butternut squash. GAH so much squash! I’m gonna turn orange…

  17. I’ve been so excited for this recipe seeing as I love the kabocha/pumpkin savoury I love the addition of cumin in there- I never knew cinnamon and cumin would compliment each other so well- I’ll have to add both the next time I roast a batch.

    Best way to eat squash- Roasted with garlic salt and oil. But yes, recently got onto the cold out of the fridge and its really good- pity it doesn’t last :p

  18. This looks so good! I used to think I was more of a chunky soup fan, but I’ve realized I really love pureed ones too. Squash soups are one of my favourite kinds!

    I’ve been using pumpkin mainly in oatmeal and smoothies so far this season, as well as in pumpkin cookies that I’m going to post a recipe for soon.

  19. I’m not usually a pureed soup fan, but I’ve been “warming up” to the idea lately! Love that you did a mix of squashes AND the Greek yogurt addition was genius! I think it’d be good with a little nooch sprinkled on top too! Yum!

    So far, I’ve only opened one (HUGE) can of pumpkin, but there has been plenty of yogurt bowls, “tofana” porridge, annnnnnnd pancakes! But shh, those won’t make their debut until Sunday!

  20. I will eat soup any which way you serve it to me. In fact (despite that entire comment I just left) I’ve been thinking about doing a WIAW: The Souper Edition with all the soups I’ve been putting down lately. Yes, that completely goes against my previous comment, and I do that sometimes too. My bad.

    Question: I use almond milk all the time in place of cow’s milk in soups, although I’ve never used Greek yogurt where sour cream might be. I’ve been thinking about it though because I always have Greek yogurt in my fridge, whereas I only have sour cream on rare occasions. Does it taste much different? Can you tell?

    • In recipes I never notice a difference! I would if I was just adding a dallop to a taco or whatever – I need real sour cream for that. But so far as for in recipes, I’d say the Greek yogurt acts as a really good sub.

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  22. Wow that looks so warming and hearty! Perfect for the fall. I’d say your goal of making a savoury pumpkin recipe has been achieved with flying colours!

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