soup

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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Print Recipe
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.

Beginners guide to delicious homemade Pho

If you haven’t tried pho you are missing out some good stuff. Pho is a Vietnamese noodle soup made with broth, meat and herbs. Marcus and I usually have it at Pho Pasteur in downtown Boston but since we moved to the burbs its much easier to just make it at home. I will painfully admit that he makes better soups and Pho than I do including the delicious bowl below which I enjoyed. I cook most of the time so it is even better when someone else has made it.
Pho is pretty simple to make however there are some important tips to remember if you want to get great results:
Use a good quality broth: Some may say the meat makes the pho but I say a good broth is the key to a delicious pho. You can either make your broth from scratch using beef or chicken bones if you have time or use a very good quality store bought broth. I love the organic Imagine free range chicken broth. Can be found at your local whole foods or grocery store.
Select the right cut of meat: Brisket or shin meat are great choices for this dish. Avoid using regular steaks as these will get tough and chewy in the end. You can use flank if you will add it right at the end. Not a meat eater, use extra firm tofu. We used meat and tofu in ours because we are just greedy.
Aromatics are a must: Spices, onions, ginger, garlic will give your pho a delicious aroma and taste.
Add Fresh herbs: I love to add fresh cilantro or parsley as it adds a extra flavor dimension to the dish. Dried spices will not cut it.
Use yellow rock sugar: Finish the dish with yellow rock sugar and a dash of fish sauce. I find this adds authenticity and more flavor to the dish. Yellow rock sugar especially brings the flavors together.
Use rice noodles: I really find rice noodles to be the best for this dish. I would not use regular pasta as the texture doesn’t work with this dish.
For a pho recipe: The Viet Kitchen has a great recipe that I’m sure you will enjoy.

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