Roasted Pumpkin and Squash Soup with Sage
I saw this Sweet Potato Soup in my Google Reader and it inspired me. I went home that night and whipped up this soup. I didn’t follow Amy’s recipe, but I just kept imagining that picture of the bowl of warm creamy soup.
I used homemade pumpkin puree and ambercup squash that I had in the fridge but you could use either squash or pumpkin when making this. I would recommend using homemade puree here because the smooth texture and pumpkin flavor really shine in this soup. In a pinch, you could obviously use the canned stuff..
One Year Ago: Spinach with Pan Roasted Red Peppers and Goat Cheese
Two Years Ago: Overnight French Toast
Three Years Ago: Raspberry Meringue Cookies
Roasted Pumpkin and Squash Soup with Sage
Yield: Serves 4-6
Ingredients:
2 Tbsp olive oil
2 shallots, chopped
3 cloves garlic, minced
25 oz (2 1/2 cups) pureed roasted pumpkin, squash, or a combination of the two
4 cups chicken or vegetable broth
1/4 cup chopped fresh sage
1/2 tsp freshly ground nutmeg
1/4 tsp smoked paprika
1 tsp salt
1/3 cup heavy cream
Directions:
Heat olive oil over medium heat in a dutch oven or other large pot. When the oil is warm, add the shallots and allow to cook until they start to turn translucent. Add the garlic and stir. Cook until aromatic, about 30 seconds.
Stir in the puree and broth. Add sage, nutmeg, smoked paprika, and salt. Bring soup mixture to a boil, then lower heat and simmer for 20 minutes.
Add the heavy cream and taste for seasoning. Add more salt if necessary and simmer another 5 minutes. Puree with an immersion blender or in batches in a blender.
Recipe inspired by Sing for Your Supper
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
These look great – I did a pumpkin lasagna a while ago and loved it so I know these have to be amazing!
Pam @ From Apples to Zucchini
the rolls are so cute!!! they look delicious!
I have been bookmarking all of your butternut squash recipes, but this one is going to the top of the list! The goat cheese is the perfect flavor accompaniment.
Yay! Another recipe to add to my to-make list. It’s great that you can freeze this because my fiance doesn’t like butternut squash. I can make the whole thing for myself and take it for lunches!
So delicious! I’m loving this week long butternut squash event…so many tasty recipes!
Awesome and delicious-looking idea! I love lasagna that’s different from the typical and butternut squash is perfect!
Sues
I’ve never though of squash rolled up in lasagna noodles–love the idea!!
Delicious use of the squash. I love this lasagna rolls.
I like lasagna rolls too – so much more fun than a traditional lasagna. I like the simplicity of this recipe too. Sounds delicious. I’d love to see you improve Martha’s butternut mac and cheese!!
These lasagna rolls look ADORABLE! I love the idea of a freezer meal party!
what a fabulous idea for freezer meals! and these sound DELISH 🙂
I made these again a few weeks ago – I almost forgot how delicious they are! I love that you subbed in the Greek yogurt and goat cheese, mmm 🙂
I’m making a meatless alternative with a spinach bechamel sauce… Although I do love bacon…
beantownbaker — January 27th, 2013 @ 4:08 pm
That sounds delicious. Let me know how it turns out!
Do you have any idea of the calorie count in these? They look phenomenal!
beantownbaker — November 7th, 2013 @ 7:31 pm
Sorry I don’t calculate nutritional information for my recipes. There are some online tools that you can use to do so yourself if you’re interested.