Pumpkin Spice Autumn Squash Soup
Christina Cavazos, adapted from Mallory Austin from Bad Batch Baking
4-6
10 minutes
45 minutes
"We think pumpkin spice belongs in your soup, too. This cozy autumn squash soup brings all your favorite fall flavors together with a savory twist of our Toasted Pepita Pumpkin Spice. It combines sweet seasonal spices with rich, toasted pepita powder for a deep pumpkin seed flavor."
Ingredients
- 1 yellow onion, chopped
- 1 head garlic, top cut to expose cloves
- 3 lbs butternut squash
- 3 carrots, peeled and chopped
- 1 honeycrisp apple, peeled and cubed
- 10 oz pumpkin purée
- ⅓ cup Jaggery Brown Sugar
- ½–¾ tsp Toasted Pepita Pumpkin Spice
- 1 tsp salt
- ½ tsp black pepper
- 2½ cups chicken stock
- ½ cup heavy cream
To serve:
- 2 Tbsp pepitas
- Toasted sourdough bread
Directions
Preheat oven to 400°F. Arrange the butternut squash, onion, carrots, apple, and head of garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 35–45 minutes, until fork-tender and caramelized.
Transfer the roasted vegetables to a pot. Add the pumpkin purée, brown sugar, pumpkin spice, salt and pepper. Pour in the chicken stock and blend with an immersion blender until smooth.
Stir in the heavy cream and season to taste with additional salt, pepper, and pumpkin spice.
Garnish with pepitas and a drizzle of cream. Pair with toasted sourdough and enjoy!