This soup should be called “everything orange” soup. Apparently that was the theme when I was deciding what to throw in here. Ontop of butternut squash, pumpkin, and sweet potato, I also threw some carrots in there. Hehehe. Really, in my defense, I had a farmers market haul of 2 pumpkins, 3 butternut squashes, 2 sweet potatoes, and a square foot of carrots out back…. I needed to use up some of this stuff. My first attempt at this soup was just okay. It wasn’t anything spectacular really and I used freshly grated ginger in it, which just wasn’t doing it for me. It was a really really sweet soup. So, I set off again this weekend to make the perfect butternut soup and I think I’ve done it. This soup is delicious! I added a little bit of spice, started it off with caramelized onions, roasted all my veggies, and finished it with a touch of creaminess. Oh yeah!
The biggest challenge with soups like this… trying to convince y’all to try it! I mean, it looks like baby food. I know that. But that is just what these kinds of soups look like. I can’t help it really. I tried, okay. But there isn’t much you can do with blending 4 orange vegetables together. Maybe if my photography skills were a little better, it would help. But I am still quite the novice at food photography. Just trust me on this one, it is SO so so so tasty. Even Matt agrees, and he isn’t really big on butternut or pumpkin things. He gave this two thumbs up!
And did I mention… this soup is SO healthy for you! Butternut squash is loaded with potassium, vitamin A, and fiber! Pumpkin is also loaded with vitamin A, potassium, and fiber. Along with beta carotene, which is awesome for cancer prevention! Sweet potatoes have loads of vitamin A, C, manganese, copper, and of course lots of beta carotene as well! Carrots have you covered on vitamin A, C, K, and B8! Also, fiber, potassium, and beta carotene! Basically I could have just said ALL of the ingredients are high in potassium, fiber, beta carotene, and Vitamins A and C. I just realized that lol. This is the perfect soup if you are feeling under the weather. It will keep you feeling full for a long time with all of the fiber in it. And according to various studies, it will help fight/prevent a myriad of ailments. Score!
Now, like I said, this is a blended soup. Which means you can handle it 1 of 2 ways. Take it, in portions, put it in your blender, blend it up, and return it to the pot. Or use an immersion blender and keep it all in the pot the whole time. For the past however many years, I have been transferring soups in batches to my blender to puree them up. This makes a lot of dishes, a huge mess, and takes a lot of time. I finally gave in and bought an immersion blender. It is SOOOO worth it. I mean honestly, it is one of the best kitchen gadgets I have ever bought. If you make a lot of soup/pureed veggies/mashed potatoes/etc. this will save you so much time. Here is a link to the one I have:
Another special note!! Don’t throw away those pumpkin seeds! Roast them in the oven until they are crunchy with some olive oil, salt, and pepper! Voila! Perfect to sprinkle on your soup for a little crunch or snack on by themselves! They are so tasty. And, while I am at it, they are loaded with magnesium, copper, antioxidants, zinc, and omega 3 fats! They are a tiny nutrition bomb!
So, here is the recipe for you guys!
- 1 butternut squash, cut into sections and seeds removed
- 1 pie pumpkin, cut into sections and seeds removed but set aside to be used later!
- 1 sweet potato, skin removed, cut into sections
- 2 carrots, skinned and cut into sections
- olive oil and italian seasoning, for sprinkling
- 2 onions, skinned and sliced
- 2 tablespoons butter
- 2 cloves garlic
- ¼ teaspoon clove
- ½ teaspoon ginger
- ½ teaspoon tumeric
- ¼ teaspoon cayenne
- 4-6 cups vegetable broth
- ¼ cup milk (or half and half, heavy cream)
- Preheat oven to 425 degrees.
- On 1 or 2 cookie sheets (depending how big they are) spread out the pumpkin (skin side down), butternut squash (skin side down), sweet potato, and carrots. Drizzle with olive oil and sprinkle with italian seasoning, salt and pepper. Roast for 35 to 40 minutes, until fork tender. The Softer they are, the easier it will be to blend the soup at the end!
- In a mixing bowl, separate the pumpkin seeds from the stringy flesh. Drizzle with olive oil, italian seasoning, salt and pepper. Mix in bowl until well coated. Spread onto a cookie sheet and roast for 10 to 15 minutes. Keep an eye on them, turning once or twice to make sure they don't burn! They are done when they are slightly brown and crunchy.
- Meanwhile, in a soup pot, melt 2 tablespoons of butter over medium heat.
- Add onions and caramelize until soft and browning over medium low heat. This will be about 20-30 minutes. About 15 minutes in, add the 2 cloves of garlic.
- Remove squash/pumpkin/carrot/sweet potato from the oven and allow to cool for a few minutes before handling.
- Put carrots and sweet potatoes into your soup pot. Scoop out the flesh of the pumpkin and butternut squash and put into your soup pot. Add clove, ginger, turmeric, and cayenne. Add 4 cups of vegetable broth. Heat until everything is mixed together, 5 to 10 minutes.
- Use immersion blender to blend soup until smooth. If you don't have an immersion blender, you can transfer soup in batches to a blender. You can add additional broth now to make soup to the thickness you prefer. 6 cups total broth will make a smoother, creamier soup. Just the original 4 cups will be a slightly thicker soup.
- Add ¼ cup milk and heat soup on low, do not boil soup once you've added the milk.
- Serve with a sprinkling of roasted pumpkin seeds.
What is your favorite fall vegetable? Mine is butternut squash, for sure!! Let me know in the comments below and I’ll be sure to post a recipe with it!