Creamy Butternut Squash Pumpkin Soup Recipe

As the crisp air of fall settles in, there’s nothing quite like a warm bowl of Creamy Butternut Squash Pumpkin Soup to embrace the season. I whipped this up one chilly afternoon, and my family was instantly enchanted by its velvety texture and rich flavors. It’s a comforting hug in a bowl, perfect for cozy evenings or holiday gatherings. With just the right amount of sweetness from the squash and pumpkin, balanced by warm spices, this soup is a delightful way to celebrate the flavors of autumn. Let’s dive into this delicious recipe!

Ingredients

• 1 medium butternut squash, peeled and diced
• 1 can (15 oz) pumpkin puree
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk (or heavy cream for a richer soup)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh sage or parsley (for garnish)

Instructions

1. Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
2. Cook the Squash: Add the diced butternut squash to the pot and stir well. Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat to simmer and cook for about 20 minutes, or until the squash is tender.
3. Blend the Soup: Remove the pot from heat and carefully use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the mixture to a blender in batches (just be cautious with the hot liquid!).
4. Add Pumpkin and Creaminess: Return the blended soup to the pot. Stir in the pumpkin puree, coconut milk, ground cinnamon, nutmeg, salt, and pepper. Heat through over low heat, allowing the flavors to meld for about 5-10 minutes.
5. Taste and Adjust: Give the soup a taste and adjust seasonings if needed. If you want it sweeter, add a touch more cinnamon or a splash of maple syrup.
6. Serve: Ladle the soup into bowls and garnish with fresh sage or parsley.

Nutrition Facts

• Servings: 6
• Calories per serving: 210
• Total fat: 10g
• Saturated fat: 6g
• Carbohydrates: 30g
• Protein: 3g

Preparation Time

• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes

How to Serve

• As a starter: Perfect for a cozy dinner or holiday meal.
• With crusty bread: Serve with a slice of sourdough or baguette for dipping.
• Topped with seeds: Add toasted pumpkin seeds or croutons for a crunchy texture.
• In a bread bowl: For an extra special touch, serve in hollowed-out bread rolls.
• As a main dish: Pair it with a hearty salad for a light but satisfying meal.

Additional Tips

1. Use fresh squash: If you have time, roasting the butternut squash first enhances the sweetness and flavor.
2. Adjust the spices: Feel free to add a pinch of cayenne for a little heat or extra herbs for more depth.
3. Blend well: Make sure to blend until completely smooth for the best texture.
4. Make it ahead: This soup can be made in advance and stored in the fridge for up to 5 days.
5. Freeze it: Portion and freeze leftovers for an easy meal later; just thaw and reheat.

Recipe Variations

• Spicy Butternut Squash Soup: Add diced jalapeños for a kick.
• Ginger Butternut Squash Soup: Incorporate fresh ginger for a warm spice.
• Creamy Vegan Version: Use almond milk or cashew cream instead of coconut milk.
• Curried Butternut Squash Soup: Stir in some curry powder for an exotic twist.
• Herbed Soup: Add fresh thyme or rosemary for an aromatic touch.

Serving Suggestions

• Pair with a simple green salad drizzled with balsamic vinaigrette.
• Serve alongside grilled cheese sandwiches for a classic combination.
• Enjoy with a side of roasted vegetables to round out the meal.
• Offer with quinoa or grain bowls for a nutritious addition.
• Include as part of a fall-themed dinner party spread.

Freezing and Storage

• Freezing: Allow the soup to cool completely, then store in airtight containers for up to 3 months.
• Refrigeration: Keep leftovers in the fridge for up to 5 days in a sealed container.
• Reheating: Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens.

Special Equipment

• Large pot: For cooking and blending the soup.
• Immersion blender: For easy blending; a standard blender works too but be careful with hot liquids.
• Cutting board and knife: For chopping vegetables.
• Measuring cups and spoons: For precise ingredient measurements.
• Serving bowls: For serving the delicious soup!

FAQ

1. Can I use frozen butternut squash?
Absolutely! Frozen squash is convenient and works great in this recipe.

2. Is this soup gluten-free?
Yes, all ingredients in this recipe are naturally gluten-free.

3. Can I add other vegetables?
Feel free to add carrots or sweet potatoes for added flavor and nutrition.

4. How can I make this soup spicier?
Incorporate red pepper flakes or a dash of hot sauce to increase the heat.

5. Can I double the recipe?
Yes! This soup freezes well, so doubling is a great idea for meal prep.

Print

Closing Note

This Creamy Butternut Squash Pumpkin Soup is not only delicious but also a lovely way to embrace the cozy flavors of fall. I hope you enjoy making and sharing it with loved ones as much as I do. Happy cooking and enjoy every spoonful!