This pumpkin and butternut squash soup recipe is a spoon full of fall. Roasting the squash and sautéing the onion and garlic are key steps to bringing out the best flavors! This is a versatile soup recipe- If you have extra apples, carrots, potatoes, or pears add them in for extra flavors and nutrients. Take our sage advice and make this recipe!
PUMPKIN & BUTTERNUT SQUASH SOUP RECIPE
1 medium Butternut Squash (or 12 oz)
1 cup of Pumpkin Puree
1 medium Onion, diced
2 Garlic Cloves
2 Cups Chicken or Vegetable Stock
1/2 cup Coconut Milk
3 tablespoons Olive Oil
2 tablespoons Butter
1 tablespoon Fresh Sage or Thyme
Salt and Pepper, to taste
1/2 tsp. Ground Cinnamon
1/2 tsp Ground Ginger
Roast the squash: Preheat the oven to 400 degrees. Cut squash and potatoes into 1.5” cubes. Place squash onto foil-lined baking sheet and drizzle with 3 tablespoons olive oil. Season generously with salt and pepper and roast for 30-40 minutes until tender. Remove from oven.
Start the soup: Meanwhile, in a large stock pot melt 2 tablespoons butter. Add onions and garlic and sauté until tender, about 7 minutes. Season onions and generously with salt and pepper.
Add roasted squash, pumpkin, chicken stock, coconut milk and sage and cinnamon to the pot with the onions and garlic. Bring to a boil and then reduce heat to simmer, covered, for 10 minutes.
Puree the soup: Remove from heat and puree with an immersion blender or in a blender. Extra stock can be added to adjust consistency if too thick. Season again with salt and pepper if needed.
Serve with a dollop of sour cream, fresh sage or parsley, pepper and roasted pumpkin seeds. Enjoy! Roast pumpkin seeds for a crunch topping and snack!