Roasted Pumpkin/Butternut Soup with Sage
A soup that boasts amazing depth of flavor from slow-roasted winter squash plus a dark hint of sweetness from molasses.
Equipment
- Dutch oven or 5-quart soup pot
Ingredients
- 1 small pumpkin about 2 pounds
- 1 medium butternut squash 2 to 2½ pounds
- 1 large carrot large, cut into chunks
- 1 large onion sweet. cut into 6 or 8 wedges
- 1 head garlic cloves separated and papery skin removed
- 3 Tablespoons olive oil extra virgin
- 3 Tablespoons molasses light, not blackstrap
- salt to taste
- black pepper to taste
- 5½ cups chicken or vegetable stock divided use
- ½ cup ricotta cheese part-skim
- 1 Tablespoon Dijon mustard
- 1 Tablespoon sage leaves fresh, chopped
- ¼ teaspoon fresh nutmeg grated, optional
- 2 Tablespoons sherry optional
Instructions Start Cooking
- Wash hands thoroughly before beginning prep, lathering with soap and rinsing under running water.
- Preheat oven to 350° F.
- Wash and dry the pumpkin, butternut squash and cut them into quarters, removing the seeds. Save the seeds for roasting or another use, if desired.1 small pumpkin 1 medium butternut squash
- Wash the carrot and onion. Roughly cut the carrot into large chunks and the onion into several wedges. Separate the cloves from a head of garlic and remove the papery skin.1 large carrot 1 large onion 1 head garlic
- In a large roasting pan, arrange the squash quarters, skin side up. Add the carrot, onion, and scatter the garlic cloves around all.
- In a small bowl, mix together olive oil and molasses. Using a pastry brush, coat the pumpkin and squash with this mixture.3 Tablespoons olive oil 3 Tablespoons molasses
- Pour 2 ½ cups of stock or water around vegetables in the pan, taking care not to pour it on top of pumpkin and squash. Season all with a dusting of salt and ground pepper. Cover tightly with extra-wide, heavy-duty aluminum foil and transfer to oven. Roast for 1½ hours, until squash and pumpkin are very tender.5½ cups chicken or vegetable stock salt black pepper
- Take the roasting pan out of the oven and remove the foil cover. When the vegetables are cool enough to handle, scoop flesh from pumpkin and squash using a spatula or large metal spoon and place it in a stockpot or round, deep ovenproof casserole dish.Discard squash and pumpkin skins. Add the remaining vegetables to the pot, and carefully lift the roasting pan to pour the stock and juices into the vegetables.
- Add the remaining 3 cups of liquid (stock or water), ricotta cheese, mustard, sage, and nutmeg to the soup mixture. Simmer for 5 minutes, then remove from heat and cool slightly before pureeing with an immersion blender (or puree in batches in a countertop blender). Taste and adjust seasoning with salt and pepper as desired.½ cup ricotta cheese 1 Tablespoon Dijon mustard 1 Tablespoon sage leaves ¼ teaspoon fresh nutmeg
- Stir in sherry, if desired, and serve, garnished with fresh sage leaves or roasted pumpkin or squash seeds.
Notes
This soup is bone friendly. It's an excellent source of calcium, potassium, and vitamin C, and has plenty of fiber. You can reduce the amount of sodium by using homemade broth or substituting lightly salted water for the broth.
Nutrition
Serving: 1.5cupsCalories: 275kcalCarbohydrates: 46gProtein: 7gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 6mgSodium: 936mgPotassium: 1488mgFiber: 5gSugar: 20gVitamin A: 35129IUVitamin C: 51mgCalcium: 211mgIron: 4mg
Nutrition Facts
Roasted Pumpkin/Butternut Soup with Sage
Serving Size
1.5 cups
Amount per Serving
Calories
275
% Daily Value*
Fat
9
g
14
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
6
mg
2
%
Sodium
936
mg
41
%
Potassium
1488
mg
43
%
Carbohydrates
46
g
15
%
Fiber
5
g
21
%
Sugar
20
g
22
%
Protein
7
g
14
%
Vitamin A
35129
IU
703
%
Vitamin C
51
mg
62
%
Calcium
211
mg
21
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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