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
Preheat oven to 375 degrees and line a baking sheet with foil.
Cut pumpkin and butternut squash into quarters and scoop out seeds.
Brush or spray the pumpkin and squash with olive oil and sprinkle with salt and pepper.
Place on the foil lined baking sheet and roast in the oven for approximately 45 minutes or until easily pierced with a knife.
Remove from the oven and cool slightly. Peel off the skin and cut into cubes.
Add 2 teaspoons of chive olive oil to a large pot and heat over medium high heat.
When oil is hot, add in diced onion, carrots and apples and sauté for several minutes until the onion softens.
Add in roasted butternut squash and pumpkin. Stir to combine.
Add in curry powder, lemon juice, salt and pepper and stir together.
Pour in broth and coconut cream, then bring to a boil over medium heat.
Once the soup comes to a boil, purée until smooth.
Add more seasoning if desired.
Top soup with spiced pepitas, a drizzle of Olio Nuovo and cream fraiche if desired.
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.