Roasted Pumpkin and Butter Nut Squash Soup
Try this Roasted Pumpkin and Butter Nut Squash Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
gluten free
red meat free
shellfish free
contains dairy
- salt and pepper to taste
- 1/4 cup heavy cream
- 1/4 teaspoon nutmeg
- 2 teaspoons brown sugar
- 6 cups chicken stock
- 1 medium butternut squash
- 1 tablespoon crushed garlic
- 1 medium pumpkin
- 1 cup holland leeks chopped
- Carbohydrate 66.4184101812232 g
- Cholesterol 31.7893750312428 mg
- Fat 11.7540162608102 g
- Fiber 6.1899499979496 g
- Protein 21.4464287655235 g
- Saturated Fat 4.12526965413647 g
- Serving Size 1 1 Serving (1040g)
- Sodium 1064.60882743442 mg
- Sugar 60.2284601832736 g
- Trans Fat 0.849732500692084 g
- Calories 443 calories
Preheat oven to 375 degrees. Peel pumpkin and squash, remove seeds, and cut into small chunks. Toss pumpkin, squash, and leeks with olive oil, salt, pepper, and garlic. Spread evenly on baking tray and roast for 25 minutes, until tender. When tender, remove from oven and transfer to large saucepan. Add 3 cups of chicken stock and mix with hand blender, breaking down squash, pumpkin, and leeks. Add remaining broth, brown sugar, and nutmeg and blend until the desired consistency is reached. Cook over medium heat for 30 minutes, adding cream and season to taste.
