Why Make This Recipe
Butternut Squash Pumpkin Soup is not only delicious but also comforting, especially on cold days. This soup is a perfect blend of flavors from butternut squash and pumpkin, making it a great choice for the fall season. It’s creamy, warm, and packed with nutrients, making it wholesome for the body and soul.
How to Make Butternut Squash Pumpkin Soup
Ingredients:
- 1 medium butternut squash, peeled and cubed
- 1 can of pumpkin puree
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk
- 1 teaspoon cinnamon
- 1 teaspoon chili powder
- Salt and pepper to taste
- Olive oil for sautéing
Directions:
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened.
- Add the cubed butternut squash and cook for a few minutes.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer until the squash is tender, about 15-20 minutes.
- Stir in the pumpkin puree and coconut milk, and season with cinnamon, chili powder, salt, and pepper.
- Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
- Serve warm, garnished as desired.
How to Serve Butternut Squash Pumpkin Soup
This soup is great on its own or with some fresh bread. You can top it with roasted pumpkin seeds or a drizzle of coconut milk for added flavor and presentation. Pairing it with a simple salad also makes for a light and satisfying meal.
How to Store Butternut Squash Pumpkin Soup
Store any leftover soup in an airtight container in the refrigerator for up to five days. For longer storage, you can freeze the soup for up to three months. Just make sure to let it cool completely before freezing.
Tips to Make Butternut Squash Pumpkin Soup
- You can adjust the spices according to your taste. Add more chili powder for extra heat or more cinnamon for a sweeter flavor.
- If you want a chunkier texture, don’t puree all of the soup. Leave some chunks of butternut squash for bite.
- Always taste before serving and adjust the seasoning as needed.
Variation
To make it a bit different, try adding a splash of apple cider or a tablespoon of maple syrup to enhance the sweetness. You can also add other vegetables like carrots or sweet potatoes for added flavor and nutrition.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can roast and puree fresh pumpkin if you prefer. It may take a bit more time, but it will add a fresh taste.
Is the soup dairy-free?
Yes, using coconut milk makes this soup dairy-free, perfect for those who are lactose intolerant.
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day after the flavors have had time to meld. Just reheat on the stove when you are ready to serve.
Butternut Squash Pumpkin Soup
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 can pumpkin puree
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 can coconut milk Dairy-free option
Seasonings
- 1 teaspoon cinnamon
- 1 teaspoon chili powder Adjust for heat preference
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened.
- Add the cubed butternut squash and cook for a few minutes.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer until the squash is tender, about 15-20 minutes.
- Stir in the pumpkin puree and coconut milk, and season with cinnamon, chili powder, salt, and pepper.
- Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
- Serve warm, garnished as desired.