This Roasted Butternut Squash and Butternut squash roast dinner Soup has just the right balance of savory and sweet. Silky smooth and full of fall flavor! This thick and creamy fall soup has the perfect balance of sweet and savory flavors!

A creamy, delicious and healthy soup for Asparagus lovers! A hearty soup full of vegetables, shredded chicken, cannellini beans, pesto and topped off with parmesan cheese! This amazingly thick and creamy soup is lightened up with 2 secret ingredients! Instructions Preheat oven to 375 degrees and line a baking sheet with foil. Cut the pumpkin and butternut squash into quarters and scoop out the seeds. Brush or spray the flesh of the pumpkin and squash with olive oil and sprinkle with kosher salt and white pepper.

Place on the foil lined baking sheet and roast in the oven for approximately 45 minutes or until a knife can easily be inserted into the flesh. Remove from the oven and cool slightly then peel of the skin and cut into cubes. Add the 2 teaspoons of olive oil to a large pot and heat over medium high heat. When the oil is hot add in the diced onion and garlic and sauté for several minutes until the onion softens. Add in the roasted butternut squash and pumpkin and stir to combine. Add in the nutmeg, coriander, kosher salt and white pepper and stir together.

Pour in the broth and bring to a boil over medium heat. Once the soup comes to a boil use an immersion stick blender or regular blender to purée the soup until it’s smooth. Taste and add more seasoning if needed. Top the soup with some of the spiced pepitas.

In a small bowl toss together the pepitas, oil and spices until coated. Add the pepitas to the skillet and toast until they start to turn lightly brown and become fragrant. Remove from the heat and cool. Made this today with pumpkin and squash from my garden! I added coconut oil when sautéing the onions and garlic and it gave it another dimension of flavor! I also roasted the seeds from each squash to add on top! Yum yum thank you for sharing this recipe!