Pumpkin Butternut Squash Soup
This Pumpkin Butternut Squash Soup is creamy, flavorful and makes for a comforting meal on a busy weeknight.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: Soup
Cuisine: American
Servings: 4 Servings
Calories: 269kcal
dutch oven or large pot
immerison blender
- 2 Tablespoons Olive Oil
- 2 Onions diced
- 2 cups Butternut Squash diced (we used frozen)
- 2 cups Pumpkin (we used canned)
- 1 Tablespoon Honey
- 2 cups Water
- 1 cup Coconut Milk
- 1 cup Chicken Broth or Vegetable Broth
- 1 teaspoon Curry Powder
- 1 teaspoon White Pepper
- 1 teaspoon Cinnamon
- 1 teaspoon Salt
Place the olive oil in a dutch oven over medium heat.
Once the oil is hot, add the onion and butternut squash. Cook for 10 minutes until butternut squash is fork-tender.
Add all remaining ingredients and stir well to combine.
Increase heat to medium-high and bring to a boil.
Reduce heat to medium-low and simmer for 35-45 minutes.
Remove dutch oven from heat and use an immersion blender to puree until smooth, or carefully transfer to a blender and allow to cool before pureeing with a kitchen towel over the top.
- Be sure to not overcook the squash, you want it to be fork-tender but not mushy.
- If using a blender, allow the soup to cool before pureeing to avoid any accidents.
- Add more or less broth to the soup depending on how thick or thin you like your soup.
- If you want to add more flavor to this soup, add garlic, salt, and black pepper to taste.
- You can also add some heat to this recipe if you like spice by adding cayenne pepper, or even hot sauce.
- I recommend peeling your butternut squash before you cook it for this recipe.
Serving: 1Serving | Calories: 269kcal | Carbohydrates: 24g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 821mg | Potassium: 785mg | Fiber: 4g | Sugar: 11g | Vitamin A: 7686IU | Vitamin C: 40mg | Calcium: 90mg | Iron: 3mg