This soup is the perfect Fall meal that can be enjoyed for lunch or dinner. For lunch, I usually pair it with a salad and for dinner, with a fancy grilled cheese.
Pumpkin and butternut squash flavors are really enticing for the fall. I used canned pumpkin and fresh, farmer's market butternut squash.
This pairs well with this great salad recipe. For a fall twist, add apples, pears, or any other kind of fall fruit.
First, you'll want to bake the butternut squash with the skins on. It is much easier to remove the peel once it's baked and cooled. I cut the squash in half lengthwise, placed it flesh side down on a baking sheet covered in parchment paper and baked it at 350 for 30-40 minutes until the butternut squash is soft. Once it is soft, remove the squash from the oven and let it cool completely. Once cooled, the skin should easily peel off.
Use a large dutch oven or stock pot for this recipe. Melt the butter it the pot over medium heat. While the squash is cooling, chop the onion and sauté it in the butter.
Add the pureed pumpkin and cooked butternut squash. Then add the remaining ingredients and bring to a low boil.
Stir often so it doesn't stick to the bottom of the plan
Once it is boiling, reduce heat and blend it all together well with an immersion blender.
Hint: If you don't have an immersion blender, simply let the soup cool completely and then use a regular blender to blend the soup. If you'd like a thinner soup, add a tablespoon of water at a time until it is the consistency you like.
Make it vegan buy using coconut milk and oil instead of butter.
It's already a gluten free meal!
You can use maple syrup instead of brown sugar if you prefer that taste.
An immersion blender makes the process easier and takes less time, but a regular blender works just as well.
Store this soup in the refrigerator for up to 1 week. Freeze the soup for up to 3 months.
Blend it as smooth as you like! I like a thick and creamy soup. If you like a thinner soup, you may want to add more milk or water after you see the final consistency. Start with a Tablespoon at a time so you don't over do it too quickly.
Pumpkin, Butternut Squash Soup
- Dutch Oven or Stock Pot
- Immersion Blender or Regular Blender
- 4 Tablespoons Butter melted
- 1 small white onion chopped
- 1 29 ounce can pumpkin 100% pure pumpkin
- 1 large butternut squash previously baked and peeled
- 1 Tablespoon Garlic minced
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon sea salt
- In a medium to large sized dutch oven or stock pot, melt 4 Tablespoons (¼ cup) butter.
- Sautéed chopped onions for about 3 minutes or until translucent. Add pumpkin and butternut squash and stir well..
- Add all other ingredients and bring to a low boil.
- Remove from heat. If using immersion blender, blend until desired consistency. If using a regular blender, allow mixture to cool completely before transferring to a blender to blend.
- Enjoy with a sandwich or seasonal salad!