How to make it

  • Heat oven to 450F
  • Toss butternut squash with 1 tbsp. oil, 1/4 tsp. salt and 1/8 tsp. pepper
  • Arrange in a single layer on a baking sheet
  • Roast, turning once, 15 minutes
  • Toss yellow squash and onions with remaining oil, salt and pepper.
  • Add to baking sheet with butternut squash
  • Continue roasting 20 minutes until all vegetables are tender
  • In a large saucepot over medium heat, cook pumpkin pie spice 1 minute, stirring constantly 1 minute, or until fragrant
  • Stir in tomato paste and cook 1 minute more
  • Add roasted vegetables and broth, briing to a boil
  • Reduce heat to low and simmer 20 minutes
  • Stir in cream and remove from heat
  • Puree soup with an immersion blender
  • Heat gently to warm through
  • Season to taste with additional salt and pepper
  • To serve, divide soup into bowls and garnish with toasted pumpkin seeds and sour cream, if desired
  • ***Warm spices such as cinnamon, ginger, allspice, nutmeg and cloves are found in one jar - Pumpkin Pie Spice.
  • However, if you have the above spices in your cabinet and want to make your own spice mixture, combine 1 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. each of allspice and nutmeg and a pinch of ground cloves.

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