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.
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.
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
- 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
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
2. Spray with cooking spray, and cook at 400 for approximately 30 minutes, or until squash is easily pierced all the way through.
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.
6. Return to original pot. Add Greek yogurt and mix to combine. Add salt and pepper to taste.
7. Cook for a few minutes until hot, then scoop up and serve.
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.
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.