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Roasted Pumpkin or Butternut Squash Soup

Serve this soup as a first course or alone for a Fall treat for your family and friends.
Course Soup
Servings 6
Author Mary Papoulias-Platis

Ingredients

  • 5 to 6 medium carrots, coarsely chopped
  • 1 large white onion, quartered
  • 2-3 garlic cloves
  • 1 3-4 pound pumpkin or butternut squash, seeded, and quartered
  • extra-virgin olive oil
  • kosher salt
  • freshly cracked black pepper
  • 8 fresh sage leaves
  • 4 tablespoons packed brown sugar, divided
  • 6 cups chicken or vegetable broth
  • Sprigs of Italian parsley

Spiced Pecan Topping

  • 2 tablespoons butter, melted
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup pecans

Instructions

  1. Preheat oven to 375 degrees. Line the roasting pan with foil.

  2. Place carrots, onion, and garlic in prepared pan. Drizzle with olive oil and toss until well coated. Sprinkle with salt and pepper.
  3. Add pumpkin quarters to pan. Spread one tablespoon of brown sugar on each pumpkin quarter, top with 2 sage leaves. Drizzle with olive oil.
  4. Roast the vegetables for 45 minutes or until pumpkin is soft.

  5. Meanwhile, in a 4 quart Dutch oven bring broth to boiling; remove from heat. Set aside to cool slightly.

  6. Remove vegetables from oven.
  7. Discard sage leaves. Scoop pumpkin flesh into medium bowl. (about 5 cups)
  8. In batches, add vegetables and pumpkin to blender or food processor; blend until smooth, adding enough cooled broth to reach desired consistence.

Pecan Topping

  1. Preheat oven to 350 degrees.
  2. In a small bowl combine 2 tablespoons melted unsalted butter, ¼ teaspoon kosher salt, 1/8 teaspoon cayenne pepper. Add ½ cup pecans and toss.
  3. Spread onto a baking sheet lined with foil.
  4. Bake pecans for 5 minutes or until toasted. Cool completely.
  5. To serve: divide soup evenly among six bowls. Top with Spiced Pecans and Italian parsley.