ingredients
- Pumpkin seeds, toasted (optional)
- Sour cream (optional)
- salt and freshly ground black pepper
- 1 tablespoon tomato paste
- 1/2 teaspoon freshly ground black pepper
- 2 yellow summer squash, cut into 1″ pieces (about 1 1/4 pounds)
- 3/4 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice (see tip)
- 1/4 cup onion, sliced (about 1/2 small onion)
- 2 1/2 cans (14 1/2 ounces each) vegetable or reduced-sodium chicken broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil, divided
- 1 small butternut squash, peeled and seeded and cut into 1 pieces (about 1 1/4 pounds)
prepration
Preheat oven to 450F. Toss butternut squash with 1 tablespoon oil and half of the salt and pepper. Arrange in a single layer on a baking sheet and roast, turning once, until slightly softened, about 15 minutes.
Toss yellow squash and onions with remaining oil, salt and pepper. Add to baking sheet with butternut squash and continue roasting until all vegetables are tender, about 20 more minutes.
In a large saucepot over medium heat, saut pumpkin pie spice with tomato paste, stirring constantly, until fragrant, about 1 minute. Add roasted vegetables and broth. Bring to a boil, reduce heat to low and simmer 20 minutes. Remove from heat and stir in cream. Pure soup with an immersion blender (or in a regular blender in batches)
Season to taste with additional salt and pepper. Garnish with sour cream and toasted pumpkin seeds, if desired.
