Description
A comforting and creamy Butternut Squash and Pumpkin Soup that blends the natural sweetness of squash and pumpkin with warm spices. Perfect for chilly days, this vegan-friendly soup uses coconut milk for richness and is garnished with crunchy pumpkin seeds and fresh thyme.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups butternut squash, peeled and cubed
- 1 ½ cups pumpkin purée (canned or homemade)
- 3 cups vegetable broth
- 1 cup coconut milk or heavy cream
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Salt and pepper to taste
Garnish
- Pumpkin seeds (optional)
- Fresh thyme (optional)
Instructions
- Heat the oil and sauté onions: Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook for another minute until fragrant.
- Cook butternut squash: Add the cubed butternut squash to the pot and cook for 5–7 minutes, stirring occasionally to prevent sticking and to start softening the squash.
- Add pumpkin purée and spices: Stir in the pumpkin purée, vegetable broth, cinnamon, nutmeg, salt, and pepper.
- Simmer the soup: Bring the mixture to a boil, then reduce heat and simmer gently for 20–25 minutes, until the squash is very tender.
- Blend until smooth: Use an immersion blender directly in the pot to purée the soup until smooth, or carefully transfer the soup in batches to a blender and blend until creamy.
- Finish with cream or coconut milk: Stir in the coconut milk or heavy cream and warm the soup through over low heat.
- Adjust seasoning and serve: Taste and adjust salt and pepper as needed. Serve hot, garnished with pumpkin seeds and fresh thyme if desired.
Notes
- For richer flavor, roast the butternut squash with olive oil and salt before adding to the soup.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
- Use coconut milk for a dairy-free and vegan version, or substitute heavy cream for a richer taste.
- The soup can be thickened or thinned by adjusting the amount of vegetable broth.
