Description
This creamy Butternut Squash and Pumpkin Soup is a comforting and flavorful fall soup perfect for cozy meals. Featuring tender butternut squash and smooth pumpkin purée, scented with warming spices like cinnamon, nutmeg, and ginger, this soup is easy to prepare on the stovetop and can be customized with heavy cream or coconut milk for a dairy-free option. Garnished with crunchy pumpkin seeds and fresh parsley, it offers a nutritious, gluten-free, and vegetarian delight that freezes well for meal prep.
Ingredients
Scale
Main Ingredients
- 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
Garnish
- Pumpkin seeds (optional)
- Chopped parsley (optional)
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 4–5 minutes until softened and translucent. Then stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Vegetables and Spices: Add the cubed butternut squash, pumpkin purée, vegetable broth, ground cinnamon, nutmeg, ground ginger, salt, and black pepper to the pot. Stir everything well to combine the ingredients evenly.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to a simmer. Let the soup cook gently for 20–25 minutes until the butternut squash is tender and easily pierced with a fork.
- Puree the Soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy, then return to the pot.
- Finish and Heat Through: Stir in the heavy cream or coconut milk to add richness and creaminess. Simmer the soup for another 5 minutes to heat it through completely.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper if needed. Serve hot, garnished with pumpkin seeds and chopped parsley if desired for added texture and flavor.
Notes
- For deeper flavor, roast the butternut squash before adding it to the soup.
- This soup freezes very well, making it perfect for meal prep and enjoying later.
- Use coconut milk instead of heavy cream to make this soup dairy-free and vegan.
