Pumpkin and Butternut Squash Soup Recipe

I think I would be banished from the blogger world if I did not post one pumpkin related recipe on the blog during this fall. Just kidding, but there is no doubt that pumpkin is king during the fall season and it deserves its time to shine. You have probably tried some pumpkin soup recipes but this Pumpkin and Butternut Squash Soup Recipe is special my friends! What makes it special is the lovely addition of pears, a hint of curry powder and coconut oil for extra flavor.

Pumpkin and Butternut Squash SoupPumpkin and Butternut Squash Soup RecipeThe beauty of a soup like this is that it keeps well and can be reheated and served days after. This recipe serves at least 6 people but I made it for Marcus and I so we had plenty of leftovers for the week. It was great for those times when we got hungry and needed something quick to eat.

There are so many variations to this recipe for example you can use apples instead of pears. You can even eliminate the fruit and just use the pumpkin. Here are few more ingredients you can add to a pumpkin and butternut squash soup.

5 Ingredients you can add to Pumpkin and Butternut Squash Soup

1. Sweet potatoes – Roast them together with the squash instead of boiling for more flavor.

2. Carrots – Carrots are always a good idea when making a pumpkin soup. The bright color and sweetness adds an additional layer of flavor to the soup.

3. Apples – I used pears  in this recipe however apples are usually the popular choice and go well with pumpkin.

4. Fresh Ginger – If you want a bit of zing in your soup, fresh ginger is the way to go. The ginger adds a little heat and flavor.

5. Sage – Sage pairs very well with pumpkin soup. Sauté the sage together with the onions and garlic for maximum flavor release.

Pumpkin and Butternut Squash Soup Recipe

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Pumpkin and Butternut Squash soup
Pumpkin and Butternut Squash Soup Recipe
Course Appetizer
Prep Time 15 minutes
Cook Time 90 minutes
Servings
people
Ingredients
  • 1 Medium (4 cups) Pumpkin
  • 1 Small (2 cups) Butternut Squash
  • 1 cup Chopped yellow onion
  • 4 cloves Fresh garlic minced
  • 2 medium pears cubed
  • 2 tsp mild curry powder
  • 5 cups chicken broth
  • 1 tsp. Garlic powder
  • 3 tbsp. heavy cream
  • 2 tbsp. coconut oil
  • 1 tbsp. olive oil
  • salt and freshly ground pepper to taste
Course Appetizer
Prep Time 15 minutes
Cook Time 90 minutes
Servings
people
Ingredients
  • 1 Medium (4 cups) Pumpkin
  • 1 Small (2 cups) Butternut Squash
  • 1 cup Chopped yellow onion
  • 4 cloves Fresh garlic minced
  • 2 medium pears cubed
  • 2 tsp mild curry powder
  • 5 cups chicken broth
  • 1 tsp. Garlic powder
  • 3 tbsp. heavy cream
  • 2 tbsp. coconut oil
  • 1 tbsp. olive oil
  • salt and freshly ground pepper to taste
Pumpkin and Butternut Squash Soup Recipe
Instructions
  1. Preheat oven to 350 degrees and line a shallow baking dish with foil.
  2. Cut the pumpkins and squash in half and season with salt, pepper and garlic powder. Drizzle with olive oil and and place uncovered in the oven.
  3. While the pumpkin is cooking in the oven, heat up a large sauce pot. Mince garlic and onion in a food processor and sauté in the coconut oil for about 3 minutes in the pot. Add the curry powder, pears and cook for another 3 minutes.
  4. When pumpkin and squash is cooked, scoop out from the shell and add to the onion mix together with chicken broth.
  5. Simmer for about 10 minutes then use an immersion blender to mix the ingredients into a smooth consistency. If you don't have an immersion blender you can transfer the ingredients to a regular stand blender.
  6. Add more liquid if too thick and season with salt and pepper to taste.
  7. Dish in a deep bowl and drizzle with cream or top with herbs if you are on a low fat diet.
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Comments

  1. This looks so creamy and delicious. I need to try this soup recipe, I am always looking for seasonal inspiration and pumpkin and butternut squash sounds perfect.

  2. Wow! this Pumpkin and Butternut Squash soup looks amazing and so yummy. I would love to try this recipe, perfect for the cold weather and looks so easy to prepare.

  3. I think after knowing this receip it will be easier for mom’s to serve an interesting and tasty dish of pumpkin.. Because most kids don’t like pumpkins usually..

  4. Huh I have sage growing in my herb garden and I never know what to do with it. I like the idea of using sage with some pumpkin soup though! I’ll have to try it out 🙂

  5. A perfect fall recipe! pumpkin and the idea of sweet potato both sound amazing! I’m sure my mama is going to love it

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