Creamy Pumpkin and Butternut Squash Soup
Indulge in the velvety goodness of Creamy Pumpkin and Butternut Squash Soup, a comforting and wholesome recipe perfect for cozy nights. This vibrant soup blends the earthy sweetness of fresh pumpkin and butternut squash with warm spices like cinnamon, nutmeg, and ginger for a flavor-packed experience. Enriched with creamy coconut milk, it delivers a luscious texture without dairy, making it ideal for vegan diets. The base of sautéed onions and garlic adds depth, while a touch of vegetable broth ties everything together. Quick to prepare in just under an hour, this hearty soup is as nourishing as it is delicious. Serve it steaming hot with a sprinkle of fresh parsley or chives for an elegant, aromatic finish. Perfect as a starter or a light main course, this autumn-inspired soup is sure to become your go-to for seasonal comfort food.
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Recipe Information
Ingredients
- 500 grams pumpkin (peeled, seeded, and cubed)
- 500 grams butternut squash (peeled, seeded, and cubed)
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 3 cloves garlic cloves (minced)
- 1 liter vegetable broth
- 400 ml coconut milk (unsweetened, canned)
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley or chives (for garnish)
Instructions
Peel, seed, and cube the pumpkin and butternut squash. Set aside.
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the cubed pumpkin and butternut squash to the pot and stir to coat with the olive oil and aromatics.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 25-30 minutes or until the pumpkin and squash are tender.
Using an immersion blender, puree the soup until smooth, or carefully transfer the soup in batches to a blender and puree.
Return the soup to the pot if needed and stir in the coconut milk, ground cinnamon, nutmeg, and ginger. Heat gently over low heat, stirring occasionally, for 5 minutes.
Season with salt and black pepper to taste.
Ladle the soup into bowls and garnish with fresh parsley or chives before serving.
Nutrition Facts
Calories |
1987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 91.7 g | 458% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4821 mg | 210% | |
| Total Carbohydrate | 194.2 g | 71% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 55.5 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 618 mg | 48% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 6554 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
