Description
Warm up with a comforting bowl of Butternut Squash and Pumpkin Soup. This velvety soup is perfect for cozy autumn days, boasting rich flavors of butternut squash, pumpkin, and warm spices. Serve it with a swirl of cream or coconut milk for a delightful finish.
Ingredients
Scale
For the soup:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups butternut squash, peeled and cubed
- 1 1/2 cups pumpkin purée, canned or homemade
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream or coconut milk
For garnish:
- pumpkin seeds and chopped parsley (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Cook onion until softened, about 4–5 minutes. Add garlic and cook for 30 seconds.
- Cook Soup: Add butternut squash, pumpkin purée, vegetable broth, spices, salt, and pepper. Bring to a boil, then simmer for 20–25 minutes until squash is tender.
- Puree: Blend the soup until smooth using an immersion blender or in batches in a regular blender. Return to pot, stir in cream or coconut milk, and simmer for another 5 minutes.
- Season and Serve: Adjust seasoning if needed. Serve hot, garnished with pumpkin seeds and parsley.
Notes
- For added depth, consider roasting the butternut squash beforehand.
- This soup freezes well and is great for meal prep.
- Use coconut milk for a dairy-free option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 15 mg
