Fall squash soup with pumpkin brittle

Fall squash soup with pumpkin brittle

Nov 2 2021



Serves 6

This is so smooth, comforting and delicious! Absolutely perfect for a cold fall/winter dinner! The spicy brittle is the bomb! Make extra so you can add on your salads or even just snack on it


  • 2 medium butternut squash
  • 1 medium acorn squash
  • 1 head of garlic cloves
  • 2 tbsp of maple syrup
  • 4 tbsp of olive oil
  • 4 cups of stock
  • 1 tsp paprika
  • 1 tsp of coriander
  • 1 tsp of cumin
  • Brittle: 1 cup of pumpkin seeds, 2 tbsp of coconut oil, 2 tbsp of maple syrup, 1/4 tps of cayenne pepper, 1/4 tsp of cinnamon, 1 pinch of salt
  • Greek yogurt to serve


Preheat your oven at 400F. Carefully cut the veggies in 2 and remove the seeds. Place them on a baking sheet, drizzle the olive oil, the maple syrup and sprinkle the spices all over as well as some salt and pepper.

Cut the top of the garlic head, place into foil and add to the oven with the squash. Roast for 30-40 minuets or until veggies are cooked and you can easily prick a fork in them. Let them cool for a minute or two.

When veggies have cooled, spoon the flesh of the veggies into a blender with the stock. Puree until smooth. Taste and adapt seasoning.

For the brittle, combine all the ingredients and bake in a preheated over at 425 anywhere between 10-15 minutes. Keep an eye on it because it goes quickly from crunchy and delicious to being burnt. You want to leave it on the counter to cool and set for 15 minutes , so it will get crunchy. Break it down into small pieces.

Serve the soup into bowls, spoon some greek yogurt and add some of the brittle!

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