Pumpkin and Butternut Squash Soup


1 big Pumpkin

1 big Butternut Squash

3 small Japanese Sweet Potatoes

2 tbsp. Cumin

2 tbsp. Avocado oil

1-2 tsp Himalaya sea salt

2 l vegetable broth

2 white onions

2-3 cloves of garlic


Peel the pumpkin, butternut squash and sweet potatoes and cut them into small chunks

Preheat oven to 375F

Place the vegetable on two lined baking sheets.

Drizzle 1 tbsp Avocado oil over the vegetable, sprinkle on cumin and sea salt and roast in the oven between 35min and 40 min.

Once they are all soft and taste delicious, take out of the oven and set aside.

In a separate pan, heat 1 tbsp. Avocado oil over medium – high heat and fry the onions and garlic. Turn down the heat to medium low and keep sautéing them for 10 minutes until they are nice translucent and soft.

Add the roasted vegetables, turn up the heat and fry them for 1-2 minutes.

Add the vegetable stock and use an emersion blender to break the vegetable chunks up and to make the soup smooth. Cook for another 5 to 10 minutes until the soup thickens up.

Short note: I also scooped the pumpkin seeds and washed them. I roasted them in the oven for 10 minutes with a little salt and a tiny bit of avocado oil. You can use them in the soup or as a snack for kids to school. These pumpkin seeds are incredible healthy and are such a treat.

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