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To make Butternut Squash Pumpkin Soup, gather these key ingredients: - 1 medium butternut squash, peeled and diced into 1-inch cubes - 1 cup pumpkin puree (can be canned or made fresh) - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 large carrot, diced - 1 celery stalk, diced - 4 cups vegetable broth (low-sodium recommended) - 1 teaspoon ground cumin - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - Salt and freshly ground black pepper, to taste - 2 tablespoons olive oil (extra virgin preferred) - 1 cup coconut milk (for a creamy texture) - Toasted pumpkin seeds and freshly chopped parsley, for garnish You can enhance your soup with these optional ingredients: - A pinch of cayenne pepper for heat - A splash of apple cider vinegar for brightness - Fresh herbs like thyme or sage for depth You can adjust the recipe to fit your needs: - Use chicken broth instead of vegetable broth for added richness. - Swap coconut milk with almond milk for a lighter option. - For a nut-free version, skip the coconut milk and use more broth. - If you prefer a creamier base, try cashew cream instead of coconut milk. {{ingredient_image_2}} Start by gathering all your ingredients. You will need: - 1 medium butternut squash, peeled and diced into 1-inch cubes - 1 cup pumpkin puree (can be canned or made fresh) - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 large carrot, diced - 1 celery stalk, diced - 4 cups vegetable broth (low-sodium recommended) - 1 teaspoon ground cumin - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - Salt and freshly ground black pepper, to taste - 2 tablespoons olive oil (extra virgin preferred) - 1 cup coconut milk (for a creamy texture) - Toasted pumpkin seeds and freshly chopped parsley, for garnish Wash and peel the squash. Cut it into cubes so it cooks faster. Chop the onion, garlic, carrot, and celery. This makes the soup tasty and healthy. Heat olive oil in a large pot over medium heat. When the oil shimmers, add the onion, garlic, carrot, and celery. Sauté these for 5-7 minutes. You want them soft and the onion to turn clear. Next, add the butternut squash to the pot. Stir it well and let it cook for another 5 minutes. This helps the squash soak up the flavors. Now, sprinkle in the cumin, cinnamon, nutmeg, salt, and pepper. Toss everything to coat the vegetables. This step brings out the spices’ aroma. Pour in the vegetable broth and bring the mix to a boil. After it boils, lower the heat. Cover the pot and let it simmer for 20-25 minutes. The squash should be fork-tender. After the squash is tender, stir in the pumpkin puree and coconut milk. Mix well until everything is combined. Use an immersion blender to purée the soup until it is creamy. If you don't have one, you can use a traditional blender. Just be careful when transferring hot soup. Taste your soup. You may want to add more salt, pepper, or spices. If you want a thicker soup, let it simmer uncovered for a few minutes. Serve it hot, and don’t forget to garnish with toasted pumpkin seeds and chopped parsley. This adds a nice crunch and color. Enjoy your comforting bowl of butternut squash pumpkin soup! To build rich flavor, start by sautéing the onion and garlic. Heat olive oil in a pot and add them. Cook until soft and fragrant. Next, add diced carrots and celery. This mix adds depth to the soup. Don't rush this step; let them soften for a few minutes. When you add spices, let them cook with the vegetables. This helps release their aroma and taste. For a smooth texture, use coconut milk. This adds creaminess without dairy. After cooking the squash, add pumpkin puree and coconut milk. Blend everything until it’s silky. If you want it thicker, simmer without the lid for a bit. This helps some liquid evaporate and thickens the soup nicely. Serve your soup hot in cozy bowls or mugs. Garnish with toasted pumpkin seeds for crunch. A sprinkle of fresh parsley adds color. If you like, drizzle more coconut milk on top for a nice touch. Pair this soup with crusty bread or a fresh salad for a complete meal. Enjoy the warmth and comfort in each bowl! Pro Tips Roasting the Squash: For a deeper flavor, consider roasting the butternut squash before adding it to the soup. Simply toss the cubes with olive oil, salt, and pepper, and roast at 400°F (200°C) for 25-30 minutes until caramelized. Spice Variation: Feel free to experiment with different spices such as ginger or cayenne pepper to give the soup a unique twist. A pinch of smoked paprika can also add a lovely depth. Storage Tips: This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Make sure to cool it completely before transferring to airtight containers. Garnish Ideas: Besides pumpkin seeds and parsley, consider adding a swirl of chili oil or a dollop of sour cream for extra flavor and visual appeal. {{image_4}} You can make this soup your own by adding different vegetables. Sweet potatoes can add a nice touch. Try adding leeks for a mild onion flavor. You might also like to throw in some spinach or kale for extra nutrition. For spices, consider smoked paprika or ginger. These spices can add depth and warmth. Adjust the amounts based on your taste. Remember, cooking is all about experimenting. This soup is naturally vegan and gluten-free. The coconut milk gives it a creamy texture without dairy. Make sure to use a gluten-free vegetable broth. You can also skip the olive oil and use vegetable broth for sautéing. If you want more protein, add some lentils or chickpeas. These will help make the soup heartier. You can change this soup with the seasons. In the fall, stick with butternut squash and pumpkin. In winter, add roasted root vegetables like parsnips or turnips. Spring brings fresh peas or asparagus. In summer, use zucchini or fresh corn. Each season adds its own flavor. You’ll find new tastes and textures every time you make it. Store your soup in an airtight container. This keeps it fresh. Make sure to let it cool first. It can stay in the fridge for about 3 to 5 days. Before serving, always check for any off smells or changes in color. To freeze your soup, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. The soup can last up to 3 months in the freezer. When you're ready to enjoy it, thaw it overnight in the fridge. Avoid refreezing once thawed. Reheat your soup on the stove over low heat. Stir often to avoid burning. If it seems too thick, add a splash of vegetable broth or coconut milk. You can also use a microwave. Heat in short bursts and stir in between to ensure even warming. Yes, you can use fresh pumpkin. Just roast or steam it first. This way, you keep the sweet and rich flavor. Fresh pumpkin adds a lovely texture, too. The soup lasts about 4 to 5 days in the fridge. Store it in an airtight container. Make sure to let it cool down before you cover it. This soup pairs well with crusty bread or a fresh salad. A sprinkle of cheese adds a nice touch. You could also serve it with roasted veggies for a hearty meal. This article covered the key ingredients and steps to make a great soup. We explored both required and optional ingredients, plus substitutions for special diets. I shared useful tips to enhance flavor and achieve perfect creaminess. You can also try various vegetables or spices for a fresh taste each season. In the end, you can store this soup easily and enjoy it again later. Following these steps will help you create a delicious dish that you can share with others. Enjoy your cooking!

Autumnal Butternut Squash Pumpkin Soup

A cozy and creamy soup perfect for the fall season, combining butternut squash and pumpkin for a delicious flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 200 kcal

Ingredients
  

  • 1 medium butternut squash, peeled and diced into 1-inch cubes
  • 1 cup pumpkin puree
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • to taste salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 cup coconut milk
  • for garnish toasted pumpkin seeds and freshly chopped parsley

Instructions
 

  • Begin by heating the olive oil in a large pot over medium heat. Once shimmering, add the finely chopped onion, minced garlic, diced carrot, and diced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent and fragrant.
  • Introduce the diced butternut squash into the pot, stirring everything together thoroughly. Allow it to cook for an additional 5 minutes to absorb the flavors.
  • Sprinkle the ground cumin, cinnamon, nutmeg, along with salt and pepper over the vegetable mixture. Toss to coat the vegetables evenly with the spices, releasing their aromatic profiles.
  • Pour in the vegetable broth and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover, and let it simmer for 20-25 minutes or until the butternut squash is fork-tender.
  • Stir in the pumpkin puree and coconut milk, mixing well. Using an immersion blender, purée the soup until it reaches a creamy consistency. If you prefer, you may carefully transfer the soup in batches to a traditional blender and blend until smooth.
  • Taste the soup and adjust the seasoning with more salt, pepper, or spices as desired. For a thicker soup, leave it to simmer uncovered for a few more minutes to allow some excess liquid to evaporate.
  • Serve the soup hot, garnished with a sprinkle of toasted pumpkin seeds and a handful of freshly chopped parsley for a delightful crunch and vibrant color contrast.

Notes

Serve in bowls or rustic mugs for a cozy feel, and drizzle a little extra coconut milk on top before garnishing.
Keyword butternut squash, fall, pumpkin, soup, vegetarian