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7 min read

Roasted Butternut Squash and Pumpkin Soup

TIME: 45 MINS | 3-4 SERVINGS

FEATURING
Chive Olive Oil
Olio Nuovo Extra Virgin Olive Oil (limited release)
Sriracha Spice Blend
Napa Garlic Spice Blend

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Ingredients


3 cups peeled and cubed butternut squash (about 1 small squash)

6 cups peeled and cubed sugar pumpkin (about 1 medium sugar pumpkin)

Pink salt (to taste)

Black pepper (to taste)

2 Tbsp curry powder

2 Tbsp lemon juice

2 tsp The Olive Press Chive Olive Oil

1/2 of a yellow onion, diced

2 carrots, peeled and diced

2 green apples, peeled and diced

1 can coconut cream

4 – 8 cups low sodium vegetable broth, depending on how thin or think you would like your soup

8 oz cream fraiche

The Olive Press Olio Nuovo Extra Virgin Olive Oil

1/4 cup raw pepitas

1/8 tsp olive oil

2 Tbsp The Olive Press Sriracha Spice Blend

2 Tbsp The Olive Press Napa Garlic Spice Blend

Preparation


STEP 1
Preheat oven to 375 degrees and line a baking sheet with foil.

STEP 2
Cut pumpkin and butternut squash into quarters and scoop out seeds.

STEP 3
Brush or spray the pumpkin and squash with olive oil and sprinkle with salt and pepper.

STEP 4
Place on the foil lined baking sheet and roast in the oven for approximately 45 minutes or until easily pierced with a knife.

STEP 5
Remove from the oven and cool slightly. Peel off the skin and cut into cubes.

STEP 6
Add 2 teaspoons of chive olive oil to a large pot and heat over medium high heat.

STEP 7
When oil is hot, add in diced onion, carrots and apples and sauté for several minutes until the onion softens.

STEP 8
Add in roasted butternut squash and pumpkin. Stir to combine.

STEP 9
Add in curry powder, lemon juice, salt and pepper and stir together.

STEP 10
Pour in broth and coconut cream, then bring to a boil over medium heat.

STEP 11
Once the soup comes to a boil, purée until smooth.

STEP 12
Add more seasoning if desired.

STEP 13
Top soup with spiced pepitas, a drizzle of Olio Nuovo and cream fraiche if desired.

STEP 14
To make the spiced pepitas: Place a small non-stick skillet over medium heat and add pepitas to skillet and toast until light brown and fragrant. In a small bowl, toss together pepitas, olive oil and spices until coated. Remove from heat and cool.

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Extra Virgin Olive Oil infused with dried chives. Use this oil to add a burst of fresh herb flavor to your dishes!

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