Butternut Squash Pumpkin soup
Bring the taste of fall to your table. This creamy, delicious, and easy-to-make soup makes a hearty, warm, and flavorful lunch or dinner.
Servings: 4 -6 servings
Calories: 248kcal
Equipment
Ingredients
Butternut Squash preparation
- ¾ large butternut squash (about 4 cups) chopped (or 2-12-oz frozen packages)(if using fresh, see note below for easier cutting)
- 2 Tablespoons avocado oil (vegetable or coconut oil can be used)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Soup
- 2 teaspoons avocado oil ( vegetable or coconut oil can be used)
- ⅓ cup onion chopped
- 15 oz pumpkin puree (1 can)
- 1 ¼ cups chicken broth or chicken stock
- 1 ¼ cups apple cider
- 1 cup half and half (almond, soy or coconut creamers can also be used)
- 3 Tablespoons honey
- ¼ teaspoon nutmeg
- ¾ teaspoon cinnamon
- ¼ teaspoon rosemary chopped (optional)
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- Garnishes: chopped pecans, roasted pumpkin seeds, Parmesan cheese
Instructions
- Preheat oven to 450 degrees.
- If using fresh butternut squash, peel and seed. Then toss with oil, season with salt and pepper, and pour onto a large cookie sheet. Roast in the oven for 25 minutes.
- While squash is roasting, heat 2 teaspoons oil in a small skillet and sauté onions for 5 minutes.
- In a large food processor, combine squash, pumpkin puree, and onions. Pulse to blend. Add chicken stock and apple cider and blend until smooth.
- Pour the pureed squash mixture into a large saucepan. Add half and half, honey, spices, and seasoning. Stir to combine. Bring the mixture to a slow boil over medium heat, then lower heat and simmer for 20 minutes.
- When ready to serve, garnish with chopped pecans or roasted pumpkin seeds, a sprinkle of nutmeg, and a little Parmesan cheese.
Notes
To make it easier to cut a butternut squash, make 2-3 slits through skin to vent steam. Microwave on high for 3-5 minutes to soften skin. Remove and let rest for several minutes until it is cool enough to handle. Peel with a vegetable peeler and chop as desired.
See more tips and tricks in the blog post above.
Nutrition
Calories: 248kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 5mg | Sodium: 1047mg | Potassium: 513mg | Fiber: 3g | Sugar: 23g | Vitamin A: 16590IU | Vitamin C: 6.5mg | Calcium: 98mg | Iron: 1.7mg
