Description
A cozy and velvety butternut squash pumpkin soup, perfect for fall, blending sweet and savory flavors.
Ingredients
Scale
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 2 cups pumpkin purée (or roasted fresh pumpkin)
- 4 cups vegetable broth (or chicken broth)
- 1 cup coconut milk or heavy cream
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tbsp maple syrup or honey (optional, for a touch of sweetness)
- Fresh sage or thyme sprigs (optional, for flavor infusion)
Instructions
- Roast the Pumpkin Bowls (Optional but beautiful): Preheat oven to 375°F (190°C). Slice off tops of small sugar pumpkins, scoop out seeds. Rub inside with olive oil, salt, and pepper. Roast cut-side up for 25–30 minutes, until just tender but not collapsing.
- Make the Soup: In a large pot, heat olive oil or butter over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, squash cubes, cinnamon, nutmeg, salt, and pepper. Stir well. Pour in broth and bring to a boil. Reduce heat and simmer 20–25 minutes, until squash is fork-tender. Stir in pumpkin purée and simmer 5 minutes more. Remove sage/thyme sprigs if used.
- Blend & Finish: Using an immersion blender (or in batches with a countertop blender), puree soup until silky smooth. Stir in coconut milk or cream and maple syrup/honey. Adjust seasoning to taste.
- Serve: Ladle soup into roasted pumpkin bowls. Swirl with cream, garnish with crispy sage, and serve with crusty bread.
Notes
- This soup is rich, velvety, and a beautiful mix of sweet + savory fall flavors.
- Adjust the sweetness with maple syrup or honey according to your preference.
- Fresh herbs can enhance the flavor; consider using sage or thyme.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Butternut Squash Pumpkin Soup, Fall Soup, Cozy Soup Recipe