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Creamy Butternut Squash Pumpkin Soup Recipe

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Ingredients

Scale
  • 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

Find it online: https://succulentrecipes.com/creamy-butternut-squash-pumpkin-soup-recipe/