2-3poundsButternut squash, peeled, seeds removed, and cubed
1-2lbs.Acorn Squash, peeled, seeds removed, and cubed
2mediumSweet potatoes, peeled and cubed
3Whole carrots, cubed
1largeWhite onion, peeled and quartered
3-4clovesGarlic, peeled
3tbspsOlive oil
Salt and pepper, to taste
2tspsGarlic Powder
3cupsVegetable broth
1cupWhole milk or half & half
For the toasted pepitas:
1/2cupRaw pepitas
2tbspsOlive oil
1/2tspChili powder
Salt & pepper
Instructions
Preheat the oven to 375 degrees F.
On a large baking sheet combine squash, sweet potatoes, carrots, onion, and garlic. Drizzle with olive oil and season with salt, pepper, and garlic powder. Toss to combine. Roast for 45-50 minutes until tender.
Transfer roasted veggies to a large stockpot. Add in the vegetable stock and heat over medium-high heat. Simmer for 5-10 minutes. Remove from heat and carefully blend with an immersion blender until smooth. If you don't have an immersion blender, use a traditional blender.*
Once the soup is smooth add in the milk or cream and stir to combine. Adjust seasoning as needed.
In a small mixing bowl combine the pepitas, olive oil, chili powder, salt, and pepper, toss to combine. Spread out evenly on a baking sheet and toast under the broiler on high for 3-5 minutes, until toasted.
Serve the soup topped with the toasted pepitas. Serve immediately or cool and store in an airtight container in the fridge for 4-5 days!
Notes
*If blending in a traditional countertop blender, blend in batches, allowing plenty of room for steam to release while blending.