Pumpkin Butternut Squash Soup
The flavor in this pumpkin butternut soup comes from combining hearty & sweet pumpkin and butternut squash with spices, onion and garlic!
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4-6 1x
- Category: Soup
- Method: Stovetop
Ingredients
- 2 Tbsp. butter
- 1 onion, diced
- 1 medium butternut squash – peeled, scooped & diced
- 2-3 garlic cloves, minced
- 1 and ½ tsp salt, or to taste – add gradually
- 1 tsp. curry powder
- 1/8 tsp. cinnamon
- 1 pinch nutmeg, or a few grates of fresh
- 1 can pumpkin puree
- 2/3 cup coconut milk
- 1 cup unsalted chicken broth
- For serving: sour cream, chives
Instructions
- Melt the butter in a large pot over medium heat and add the onion and butternut squash. Cook for about 5-7 minutes until the onions are translucent and then add the garlic, curry, cinnamon, nutmeg, remaining salt and pepper.
- Cook for 2 more minutes before adding the pumpkin, coconut milk and broth. Stir well. Let the mixture simmer over medium-low for about 7-10 minutes until the squash is very soft. Stir often so the milk doesn’t burn.
- Puree the mixture with an immersion blender (very easy) or remove it and blend in a blender in batches.
- Once smooth, allow the soup to simmer over low heat for 10-15 minutes (or longer!) before serving.
- Serve with a dollop of sour cream (or Greek yogurt) and chives.
Notes
- This recipe doubles or triples very well!
- You can freeze this soup for up to 6 months.
Find it online: https://www.missallieskitchen.com/pumpkin-butternut-squash-soup/
