Roasted Butternut Squash and Pumpkin Soup

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.