Description
This creamy Butternut Squash and Pumpkin Soup is a comforting and flavorful fall-inspired dish. Made with roasted butternut squash, pumpkin purée, aromatic spices, and finished with a touch of cream or coconut milk, it’s perfect for cozy dinners or meal prep. Garnished with crunchy pumpkin seeds and fresh parsley, this soup is a healthy, vegetarian, and gluten-free option with an easy stovetop preparation.
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
Spices and Seasoning
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touches
- 1/2 cup heavy cream or coconut milk
- Pumpkin seeds (optional, for garnish)
- Chopped parsley (optional, for garnish)
Instructions
- Sauté Onion and Garlic: In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add Vegetables and Spices: Add the cubed butternut squash, pumpkin purée, and vegetable broth to the pot. Season with ground cinnamon, nutmeg, ginger, salt, and black pepper. Stir well to combine all ingredients.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 20 to 25 minutes, or until the butternut squash is very tender and easily pierced with a fork.
- Puree the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, puree until smooth, and return it to the pot.
- Add Cream and Heat Through: Stir in the heavy cream or coconut milk to the pureed soup. Simmer the soup for an additional 5 minutes to warm through and meld the flavors.
- Adjust Seasoning and Serve: Taste the soup and adjust salt or spices as needed. Serve hot, garnished with pumpkin seeds and chopped parsley if desired.
Notes
- For added depth of flavor, try roasting the butternut squash before adding it to the soup.
- This soup freezes well, making it ideal for meal prep and easy reheating later.
- Use coconut milk instead of heavy cream to keep the soup dairy-free and vegan.
