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–+ servings
creamy pumpkin squash soup

Pumpkin Butternut Squash Soup

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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 6 servings

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

For a richer flavor, you can roast the butternut squash before adding it to the soup. This will enhance the natural sweetness of the squash and add depth to the soup's flavor profile. Additionally, feel free to adjust the seasoning to your taste and garnish with fresh herbs or a dollop of sour cream before serving.
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