Imagine the comforting aroma of roasted autumn vegetables filling your kitchen as you craft a warm bowl of Pumpkin Butternut Squash Soup.
This simple, yet indulgent soup is perfect for cozy evenings, bringing together earthy squash and creamy pumpkin with a hint of spice.
As the ingredients meld and transform, they create a velvety texture that wraps you in warmth.
Let’s bring this delightful dish to life!
Kitchen Tools Required
- 1 large pot
- 1 blender or immersion blender
- 1 knife
- 1 cutting board
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 can (15 ounces) pumpkin puree
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup heavy cream
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Pumpkin Butternut Squash Soup, follow this timeline:
Preparation and Cooking Timeline:
- 0:00 – 0:05 (5 minutes):
- Read through the entire recipe to familiarize yourself with the steps and ingredients.
- 0:05 – 0:10 (5 minutes):
- Gather all ingredients and equipment needed for the recipe.
- 0:10 – 0:25 (15 minutes):
- Prep Work:
- Chop the onion and mince the garlic.
- Peel, seed, and cube the butternut squash.
- 0:25 – 0:30 (5 minutes):
- Begin Cooking:
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until the onion is translucent.
- 0:30 – 0:35 (5 minutes):
- Add cubed butternut squash to the pot and cook for another 5 minutes.
- 0:35 – 0:40 (5 minutes):
- Stir in pumpkin puree and vegetable broth.
- Season with salt, black pepper, cinnamon, and nutmeg.
- Bring the mixture to a boil.
- 0:40 – 1:10 (30 minutes):
- Reduce heat and let the soup simmer for 25-30 minutes until the squash is tender.
- 1:10 – 1:15 (5 minutes):
- Remove the pot from heat and allow it to cool slightly.
- 1:15 – 1:20 (5 minutes):
- Blend the soup until smooth using a blender or immersion blender.
- 1:20 – 1:25 (5 minutes):
- Return the pot to low heat and stir in the heavy cream.
- Heat gently until the soup is warmed through, stirring occasionally.
Extra Tips:
Consider the extra time for roasting the butternut squash if you choose to enhance the flavor beforehand.
Also, allow a few minutes for garnishing and serving.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and minced garlic to the pot and sauté until the onion is translucent.
Add cubed butternut squash and cook for another 5 minutes.
Stir in pumpkin puree and vegetable broth.
Season with salt, black pepper, cinnamon, and nutmeg.
Bring the mixture to a boil, then reduce heat and simmer for 25-30 minutes until squash is tender.
Remove the pot from heat and allow it to cool slightly.
Use a blender or immersion blender to puree the soup until smooth.
Return the pot to low heat and stir in the heavy cream.
Heat gently until warmed through, stirring occasionally.
Serving Tips
- Crusty Bread: Serve with a slice of warm, crusty bread to soak up the creamy soup.
- Salad: Pair with a light, fresh salad like arugula or spinach for a balanced meal.
- Grilled Cheese Sandwich: Enjoy with a classic grilled cheese for a comforting and satisfying combination.
- Toasted Pumpkin Seeds: Sprinkle on top for added crunch and a nutty flavor that complements the soup.
- Sour Cream or Yogurt: Add a dollop for a tangy contrast that enhances the soup’s creaminess.
Storage
Store the Pumpkin Butternut Squash Soup in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze the soup for up to 3 months.
Freezing
To freeze Pumpkin Butternut Squash Soup, let it cool completely.
Then, transfer it to airtight containers or freezer bags. Leave space at the top for expansion.
Freeze for up to 3 months.
Reheating
To reheat Pumpkin Butternut Squash Soup, gently warm it on the stove over low heat.
Stir occasionally until heated through.
Avoid boiling to maintain the creamy texture.
Final Thoughts
Pumpkin Butternut Squash Soup is a delightful blend of flavors that embodies the essence of autumn.
This creamy and savory soup is perfect for cozy evenings and family gatherings.
The combination of pumpkin and butternut squash creates a harmonious balance, enhanced by the subtle warmth of cinnamon and nutmeg.
Roasting the butternut squash adds an extra layer of sweetness, elevating the overall taste.
Serve it with a garnish of fresh herbs or a dollop of sour cream for a touch of elegance.
This soup is sure to become a favorite, bringing comfort and joy with every spoonful.
Enjoy the rich flavors and the comforting warmth this soup provides.
Frequently Asked Questions
Can I Substitute Heavy Cream With a Non-Dairy Alternative?
You can substitute heavy cream with a non-dairy alternative like coconut milk or almond milk. Use a 1:1 ratio for a creamy texture. Make certain you heat gently to prevent curdling and adjust seasoning to taste.
How Can I Make the Soup Spicier?
To make the soup spicier, add 1/4 teaspoon cayenne pepper or 1/2 teaspoon chili powder in step 5. You can also incorporate 1 finely chopped jalapeño with the onions for an extra kick. Adjust to taste.
What Wine Pairs Well With This Soup?
Pair this soup with a chilled glass of Chardonnay or a Pinot Gris. Their crisp acidity balances the soup’s creamy texture. Alternatively, try a Viognier for its aromatic notes, enhancing the spices in your dish.
Is This Soup Suitable for a Vegan Diet?
You’re wondering if it’s vegan. It’s not, because the recipe includes heavy cream. To make it vegan, substitute with coconut milk or a plant-based cream. Make certain your vegetable broth is vegan-friendly for a fully compliant dish.
Can I Add Protein to This Soup?
You can enhance protein content by adding cooked lentils or chickpeas. Incorporate them after pureeing the soup for a smooth consistency. Use 1 cup of either for ideal texture and flavor balance without overwhelming the dish.
Pumpkin Butternut Squash Soup
Equipment
- 1 Large pot
- 1 Blender or immersion blender
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 clove garlic minced
- 1 medium butternut squash peeled, seeded, and cubed
- 1 can (15 ounces) pumpkin puree
- 4 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup heavy cream
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic to the pot and sauté until the onion is translucent.
- Add cubed butternut squash and cook for another 5 minutes.
- Stir in pumpkin puree and vegetable broth.
- Season with salt, black pepper, cinnamon, and nutmeg.
- Bring the mixture to a boil, then reduce heat and simmer for 25-30 minutes until squash is tender.
- Remove the pot from heat and allow it to cool slightly.
- Use a blender or immersion blender to puree the soup until smooth.
- Return the pot to low heat and stir in the heavy cream.
- Heat gently until warmed through, stirring occasionally.
Notes
