Seasons Recipes

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup
Serves 4


1/2 lb. whole butternut squash cut in half
1/2 lb. pumpkin
2 sprigs of thyme
Mirepoix: 1 whole onion chopped, 1 stack of celery chopped, 1 carrot chopped
1/2 cup heavy cream
1 clove of garlic, chopped
5 cups organic chicken stock
1 tsp. ground cinnamon
½ tsp. of freshly ground nutmeg
1 tsp. Seasons Himalayan Salt
4 tbsp. of  Coratina extra virgin olive oil
1 tsp. Pepe e Aglio  spice blend
1 tsp. Seasons Moroccan spice blend
1/4 cup pumpkin seeds for garnish
Fresh chives (optional)


Preheat the oven to 375 degrees F.
Cut the butternut squash and pumpkin in half, then season with salt, Pepe e Aglio blend, and drizzle with Coratina extra virgin olive oil. Place the sprigs of thyme on top and roast for about 40 minutes or until cooked through.
Discard sprigs of thyme, remove the skin from the pumpkin and butternut squash, and set aside.
In a large pot over medium heat, sauté chopped onion, garlic, celery, and carrots in olive oil for about five minutes or until soft, making sure to stir frequently. Add the roasted butternut squash and pumpkin to the pot. Add cinnamon, nutmeg, Moroccan seasoning blend, and pour in the chicken broth. Cook for 20 minutes and stirring occasionally.
Puree soup in a food processor or high-speed blender until smooth. Return soup to the pot, and bring to a boil. Reduce the heat to low and let simmer for about 10 minutes, uncovered. Stir in the heavy cream.
Serve hot and garnish with roasted pumpkin seeds and chives.

For roasted pumpkin seeds:
Preheat the oven to 375 degrees F.
In a mixing bowl, combine 1 tbsp of olive oil with pumpkin seeds, season with salt and Pepe e Aglio, toss very well. Roast for 3 to 5 minutes or until crispy (make sure to check often, so the seeds don’t burn)

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