Roasted Butternut Squash and Pumpkin Soup | The Olive Press

Name: Roasted Butternut Squash and Pumpkin Soup | The Olive Press
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

www.theolivepress.com

Roasted Butternut Squash and Pumpkin Soup | The Olive Press Skip to Content ↵ENTER Skip to Menu ↵ENTER Skip to Footer ↵ENTER This delicious soup topped wit

View Original

Share this recipe:

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