I love this time of year for many reasons, one of them being the in-season produce. I’ve been eating tons of pomegranates, persimmons and squash and have been looking for ways to blend them into different meals to switch things up. This past weekend we were craving some pumpkin soup and after a quick browse through Pinterest, we found a few different recipes. We came across this one for a Pumpkin and Butternut Squash soup, which sounded delicious and healthy. Win win! So Thomas and I went to Whole Foods to pick up ingredients. Every time we try a new recipe, we rarely ever stick directly to it. I love to add little changes (or healthy changes if need be) that will spice it up. This time it was with sprinkling Pomegranate Seeds and Cinnamon on top, as well as adding some almond milk. This recipe turned out so good and I can’t wait to finish up the remainder tomorrow and make another batch very soon. It’ll put you in the perfect cozy fall mood (and make your house smell delicious, too). 

Recipe

1 butternut squash (quartered lengthwise and scoop out seeds)

1 small sugar or pie pumpkin (quartered lengthwise and scoop out seeds)

Salt and pepper

Almond Oil or your preferred oil (will be used to brush squash and pumpkin before roasting and

1 yellow onion, diced

1/4 cup of almond milk

2 cloves of garlic, minced

3 1/2 cups of vegetable broth

1/4 teaspoon ground nutmeg

1/4 teaspoon ground coriander

Pumpkin Seeds

Pomegranate Quills

Cinnamon

Instructions

Preheat oven to 375 degrees

Brush inside and outside of pumpkin and squash with oil and sprinkle with salt and pepper

Roast for approximately 45 minutes, check with a fork to see if they are tender

Remove from the oven, after cooled down a bit you can easily peel off the skins on the squash and pumpkin. Cut into large cubes (we will be blending later)

Heat some oil in a medium to large pot

Add the diced onion and the garlic and cook for a few minutes

Add in the roasted butternut squash and pumpkin

Add in the nutmeg, coriander, salt and pepper

Pour in the broth and bring to a boil

As soon as the soup is boiling you can turn off the heat. Ladle about half the soup into a blender. Start the blender on a lower speed, gradually increasing. Pour out the blended soup into a clean bowl.

Blend the next half of the soup.

Top the soup with pumpkin seeds, pomegranate quills and cinnamon.

Enjoy!