Tuesday, October 25, 2011

Roasted Butternut & Pumpkin Soup w/ Toasted Seeds & Bacon(optional)

I decided to try and give it a go at making a roasted butternut squash & pumpkin soup tonight.  I am glad I did it turned out delicious!  I used turkey bacon this time but I think baked pork bacon would be best for taste & consistency in the soup as a topping.   Enjoy this warming fall soup!  There are a few steps to the process but it is well worth the effort.

This soup can be made vegetarian/vegan by using veggie broth and omitting bacon.

Roasted Butternut & Pumpkin Soup

Serves 8-10

2 Organic Butternut Squash
2 Organic Sugar Pie Pumpkins
12 oz - Homemade Chicken Stock - I would have used 48oz total liquid from the stock but I forgot to thaw some out so I used water for the remaining liquid needed.
36 oz - Filtered Water
1/2t Cayenne - Soup Base
1T Cumin - Soup Base
1/2t Cumin - for Seeds
Coconut Milk(optional)
1T Garlic Powder - Soup Base
1t Garlic Powder - for Seeds
1T Onion Powder - Soup Base
1t Onion Powder - for Seeds
3-4t Sea Salt or more to taste
1/2t Black Pepper - Soup Base
1-2t Smoked Paprika - Soup Base
1.2-1tKelp Granules - Organic Sea Seasonings - Soup Base
Coconut Oil
Turkey Bacon - 3 Slices per bowl of soup - You can choose to use pasture raised pork or grass fed bison/beef bacon as well.

Utensils Needed:
Baking Pan - Large & Small
Measuring Cup
Measuring Spoons
Cutting Board
Stock/Soup Pot w/ Lid
Convection/Toaster Oven - Not required but comes in handy to roast seeds while squash is roasting in the regular oven.
Immersion Blender - If you don't have one of these you can blend the squash after cooking in batches to put into the stock pot.
Cast Iron Pan or Frying Pan


  • Turn oven to 415 degrees F
  • Wash butternut squash and pumpkins, cut in half and scoop out seeds.  Set seeds aside for now.
  • Put 1/2-1 inch of water in large baking pan place squash & pumpkin face down
  • Place into oven for 20-40 min(Cooking time may vary. It is best to check back on it every 10 min after you have cooked it 20 min.)
  • Turn on Toaster oven to 350 (if you don't have one you can toast the seeds after the squash is done)
  • Rinse/Clean Seeds in a strainer from Squash/Pumpkin
  • Rub coconut oil on the small baking pan and toss on seeds
  • Add 1/2t cumin, 1t garlic & onion powder and ensure each seed is coated.  You can add a little sea salt and black pepper if you would like too.
  • Place into toaster oven and cook for 15-25 min. (Mine took 25 min but ovens could vary so it's best to check on them every 5 min after you have hit 15 min of cooking time)

  • Add 12 oz broth, 36 oz water, 1/2t Cayenne(optional), black pepper, kelp granules(optional), 1T Cumin, Garlic Powder, Onion Powder, Sea Salt, Smoked Paprika into stock pot stir, bring to boil and simmer w/ lid until you are ready to add the squash & pumpkin.

  • While squash/pumpkin is roasting - In a cast iron pan add 1tsp Coconut Oil and warm on medium heat for 2-3 min

  • Add turkey bacon into pan and cook 5 min each side or until desired crispiness - set aside until ready to use
  • Remove Squash/Pumpkin and let cool for a few min.  

  • Once cool enough to handle scoop out insides.
    • If you have an immersion blender you'll scoop all of the pumpkin and butternut squash directly into the stock pot, and use your immersion hand blender to puree soup
    • If you have a blender you'll place the squash/pumpkins in batches to blend/puree and add to the stock pot
  • Stir soup and let sit for 5-10 min on low

  • Chop up bacon into bits
  • Ladle soup into bowls, Drizzle with coconut milk(based on your desired creaminess)
  • Top with 3 pieces of bacon(bits) and 1T pumpkin seeds or more if you like
  • Enjoy!

No comments:

Post a Comment