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Yes, it's a mouthful, but I couldn't think of what to leave out of the name.

This is a very versatile soup - you can use different broths, vegetable or poultry, or water.  You can make this vegan or vegetarian, and by default, the soup is gluten-free.  You can change up the types of vegetables you want to use, or leave out the pumpkin altogether.  We'll start with my basic recipe.

Did I mention this recipe has only 257 calories per serving?

Cost: around ten bucks, less if you make your own stock or broth.

You will need:

A large soup pot
A stick blender or regular blender
The ability to halve a large squash without injuring oneself
or
The ability to purchase pre-cubed squash.

Ingredients:

1 large butternut squash
1 large or 2 small or medium sweet onions
half a bag of baby cut carrots or 3 regular carrots
2 red, yellow or orange peppers or a combo
1 bulb of garlic
4 tbsp olive oil
1.5 cups milk - almond, soy, rice all work well too to make it vegan, OR 1 cup of cream
2 tbsp cornstarch
3 cups vegetable, chicken or turkey broth or water
1/2 can of pumpkin puree
salt to taste
black pepper

Optional: 1/4 cup grated Parmesan cheese, pumpkin seeds for garnish, black sea salt, pumpkin

Step 1: A-le Cuisine!

Peel and quarter the onion(s)
Wash peppers and remove stickers
Slice off the top 1/3 of the garlic bulb
Halve the squash and de-seed

On a baking sheet large enough to hold everything, line with foil

Place the butternut squash cut side down, and arrange the other veggies however you want, without crowding them.
Wrap the garlic bulb in another piece of foil and drizzle with 1 tablespoon of olive oil, tightly seal and place on sheet.
Drizzle the remaining veggies with the rest of the olive oil.

Roast at 400 degrees for 60 minutes, turning the peppers twice for even blackening.
Looks so good..my family is going to try it tonight! Was the pumpkin a regular size can or the large can?
I used a large can because it was leftover from what we bought for pie - so like a 32 oz can instead of 15 or 16 oz can.<br><br>Enjoy!<br><br>You just reminded me I have some squash to use up...
lol i also just noticed that you had already said how much pumpkin...if I should have read the whole thing before jumping the gun thanks again for the recipe!!
ok thanks...pumpkin apparently is a little harder to come by this time of year but thankfully was able to find some. If my family enjoys it I may need to stock up during the fall :)
That's good. I also save time and (my) energy by cooking the squash in the crock pot, then adding the other ingredients and blending it in the crock pot. Yummy.<br><br>Leeks and mushrooms can add a warm, rich flavor, too.
sounds good :) I like leeks, but I'm still working on mushrooms.
If you fry the mushrooms and leeks together with garlic in olive oil, then add them to the squash, and use the stick blender to blend thoroughly, you don't taste the mushrooms per se; they just deepen the flavor and cause the soup to be more warming.
now that sounds good. I'm weird.. I actually like mushroom flavor most of the time, but I can't stand the texture. I love mushroom broth, for example, but I can't tolerate the sliced mushrooms that come in asian soups. <br><br>I may do my next batch with leeks and portabella strips. The visual aspect of the spore filled ribs in mushrooms bugs me too.
(I use leeks in place of onions because I'm allergic to onions. You probably don't need both.)
That looks delicious! I love a good creamy soup :)

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Bio: We have cats. I like to costume and make fun things.
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