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To make a warm bowl of butternut squash pumpkin soup, gather these ingredients: - 1 medium butternut squash, peeled and diced - 1 cup pumpkin puree (canned or fresh) - 1 medium onion, chopped - 2 cloves garlic, minced - 1 carrot, diced - 1 celery stalk, diced - 4 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - Salt and pepper to taste - 2 tablespoons olive oil - 1 cup coconut milk (for creaminess) - Toasted pumpkin seeds and fresh parsley for garnish These ingredients create a rich and warming flavor. For more depth, consider these optional ingredients: - A pinch of cayenne pepper for heat - 1 apple, chopped for sweetness - Fresh herbs like thyme or sage These additions can enhance your soup and make it unique. You can switch out some ingredients if needed: - Use sweet potato instead of butternut squash - Swap coconut milk for cream or almond milk - Replace vegetable broth with chicken broth for more flavor These substitutions can cater to your personal taste or dietary needs. {{ingredient_image_1}} First, gather all your ingredients. You need: - 1 medium butternut squash, peeled and diced - 1 cup pumpkin puree - 1 medium onion, chopped - 2 cloves garlic, minced - 1 carrot, diced - 1 celery stalk, diced - 4 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - Salt and pepper to taste - 2 tablespoons olive oil - 1 cup coconut milk - Toasted pumpkin seeds and fresh parsley for garnish Next, peel and dice the butternut squash. Dice the carrot and celery as well. Chop the onion and mince the garlic. When everything is ready, you can start cooking. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5-7 minutes. You want the veggies to soften and smell great. Now, add the diced butternut squash to the pot. Stir well and cook for another 5 minutes. This step helps to bring out the squash's natural sweetness. Sprinkle in the cumin, cinnamon, nutmeg, salt, and pepper. Mix everything well to coat the veggies in spices. This makes the soup flavorful. Pour in the vegetable broth and bring it to a boil. Once boiling, lower the heat and let it simmer for 20-25 minutes. Check if the squash is tender by poking it with a fork. Stir in the pumpkin puree and coconut milk. For a smooth soup, use an immersion blender to blend until creamy. If you don't have one, you can blend in batches in a regular blender. Taste the soup and adjust the seasoning if needed. If you want a thicker soup, simmer it uncovered for a few more minutes. Serve the soup hot. Garnish with toasted pumpkin seeds and fresh parsley. This adds a nice crunch and bright color. Enjoy your comforting bowl of butternut squash pumpkin soup! When making butternut squash pumpkin soup, some mistakes can ruin the dish. First, don't skip sautéing the onion, garlic, carrot, and celery. This step builds a tasty base. If you add these veggies raw, the soup will lack depth. Also, avoid overcooking the butternut squash. You want it tender, not mushy. Lastly, be careful with spices. Too much can overpower the soup’s natural sweetness. To make your soup even better, try adding a splash of lime juice. This brightens the flavors and adds a nice zing. You can also mix in fresh herbs like thyme or sage. They add warmth and complexity. If you like a bit of heat, a pinch of cayenne pepper works wonders. Don’t forget to taste as you go. Adjust salt and pepper to suit your palate. For a smooth and creamy soup, use an immersion blender. This tool makes blending easy and mess-free. If you don't have one, blend in small batches using a regular blender. Just be careful with hot liquids! If you want a chunkier texture, hold back some of the butternut squash. Stir it in after blending the rest of the soup. This adds a nice contrast and makes each spoonful interesting. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh butternut squash and produce to enhance the flavor and nutrition of your soup. Adjust the Spices: Feel free to tweak the spice levels to your preference; adding a pinch of cayenne can give your soup a nice kick! Blend for Texture: For a smoother texture, blend the soup longer, or add more coconut milk for creaminess. Garnish Creatively: Experiment with different toppings like croutons, a drizzle of balsamic reduction, or even a dollop of yogurt for added flavor and presentation. {{image_2}} You can easily boost the protein in your Butternut Squash Pumpkin Soup. Here are some great ideas: - Chickpeas: Add one can of drained chickpeas for a hearty touch. - Lentils: Cook half a cup of lentils with the soup for extra fiber. - Chicken: Shredded rotisserie chicken adds flavor and protein. - Tofu: Use cubed, firm tofu for a plant-based option. These choices enhance nutrition and keep the soup filling. Try adding them during cooking for the best flavor. Spices can change the soup's taste. Here are some fun ideas: - Ginger: Add fresh ginger for a warm, zesty kick. - Curry powder: A teaspoon can give the soup a delightful twist. - Smoked paprika: This adds a smoky flavor that is rich and complex. - Herbs: Fresh thyme or sage can add a beautiful aroma. Feel free to mix and match spices to find your favorite blend! Garnishes can elevate your soup's look and taste. Consider these options: - Croutons: Crunchy croutons add texture and interest. - Yogurt: A dollop of yogurt or sour cream adds creaminess. - Chopped nuts: Almonds or walnuts can give a nice crunch. - Microgreens: These tiny greens add color and freshness. Experimenting with garnishes can make your dish more appealing and fun! To keep your butternut squash pumpkin soup fresh, store it in an airtight container. Let the soup cool first before sealing it. Place it in the fridge if you plan to eat it within a few days. It will stay good for about 3 to 5 days. Reheat your soup on the stove for the best results. Pour it into a pot and heat over medium heat. Stir often to prevent sticking. You can also use a microwave. Place the soup in a microwave-safe bowl and cover it. Heat in short bursts, stirring in between, until hot. If you want to freeze the soup, it works well! Use a freezer-safe container or bag. Leave some space at the top for expansion. The soup can last up to 3 months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat it on the stove or microwave. Enjoy your comforting soup anytime! You can easily make this soup vegan by swapping a few items. Use vegetable broth instead of chicken broth. Replace coconut milk with almond milk for a lighter taste. Ensure that your pumpkin puree is vegan-friendly. This way, you keep all the rich flavors while making the soup plant-based. Yes, you can use fresh pumpkin! Start by peeling and dicing it into small cubes. You will need about 2 cups of fresh pumpkin. Cook it with the other veggies until soft. Then, blend it just like you would with the puree. This gives the soup a fresh taste and lovely texture. Butternut squash and pumpkin are both very healthy. They are high in vitamins A and C, which support your immune system. The soup is low in calories but rich in fiber, which helps digestion. Coconut milk adds healthy fats that keep you full longer. Overall, this soup is a great choice for a nutritious meal. In this article, I covered the key ingredients and their options for Butternut Squash Pumpkin Soup. I shared step-by-step instructions for easy preparation and cooking. I also included tips to avoid common mistakes and enhance flavor. You can try different variations to make it your own. Finally, I offered storage tips for leftovers. Remember, cooking should be fun and creative. Enjoy your soup-making adventure!

Autumnal Butternut Squash Pumpkin Soup

A warm and creamy soup perfect for autumn, featuring butternut squash and pumpkin puree.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 medium butternut squash, peeled and diced
  • 1 cup pumpkin puree (canned or fresh)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 stalk celery, diced
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 1 cup coconut milk (for creaminess)
  • to taste toasted pumpkin seeds and fresh parsley for garnish

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.
  • Add the diced butternut squash to the pot and stir well. Cook for an additional 5 minutes.
  • Sprinkle in the ground cumin, cinnamon, nutmeg, salt, and pepper. Mix to coat the vegetables with the spices.
  • Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20-25 minutes, or until the butternut squash is tender.
  • Stir in the pumpkin puree and coconut milk. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender in batches.
  • Taste and adjust seasoning as needed. For a thicker soup, let it simmer uncovered for a few more minutes.
  • Serve hot, garnished with toasted pumpkin seeds and fresh parsley for an added crunch and color.

Notes

For a thicker soup, let it simmer uncovered for a few more minutes.
Keyword autumn, butternut squash, pumpkin, soup, vegetarian