Autumn Pumpkin and Squash Soup

Recipe by Simply Chris
READY IN: 2hrs
SERVES: 8-12




  • Preheat oven to 350°F.
  • Slice the pumpkin and squashes in half and place cut side down in a shallow baking pan with just enough water to cover the bottom of the pan.
  • Bake for 45-60 minutes, or until tender.
  • During cooking, add hot water to the pan as needed to prevent from burning.
  • While the squash is roasting, cook the onions, ginger and butter in a large heavy pan over very low heat for about 45-50 minutes until onions are reduced in bulk and very soft.
  • Be careful not to burn the onions.
  • Remove the pumpkin and squash from the oven and cool until easy to handle.
  • Scoop out the meat from the roasted pumpkin and squash and add to the cooked onions.
  • Add the stock and bring to a simmer.
  • Puree the soup in small batches in a blender or food processor, then return it to the pot.
  • Add the cream and reheat (do not bring back to boil or simmer).
  • If the soup is too thick, add more stock until the desired consistency is reached.
  • Season with the salt, sugar substitute, nutmeg and cayenne pepper.