This creamy and comforting Pumpkin and Butternut Squash Soup combines the natural sweetness of pumpkin and butternut squash with a hint of savory spices. It’s perfect for fall or any chilly day, offering a warm, velvety texture and a delightful balance of flavors.

This soup blends the earthiness of pumpkin and the sweetness of butternut squash into a rich, smooth bowl of goodness. The combination of roasted vegetables, onions, garlic, and seasonings creates a flavorful base, while the cream adds a luxurious finish. It’s a cozy and nutritious soup, perfect for warming up during colder weather.

Ingredients:

  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1 medium pumpkin (or 2 cups pumpkin puree)
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • Salt and pepper to taste
  • 1/2 cup heavy cream (or coconut milk for a dairy-free version)
  • 1 tablespoon maple syrup (optional, for added sweetness)
  • Fresh parsley or thyme for garnish (optional)

Instructions:

  1. Roast the squash and pumpkin:
    Preheat your oven to 400°F (200°C).
    Toss the cubed butternut squash and pumpkin (if using fresh pumpkin) with olive oil and a pinch of salt and pepper. Spread them out in a single layer on a baking sheet.
    Roast for 25-30 minutes or until the squash and pumpkin are tender and slightly caramelized, flipping halfway through for even roasting.
  2. Sauté the onion and garlic:
    While the squash and pumpkin roast, heat a large pot over medium heat and add a little olive oil. Sauté the diced onion for about 5 minutes until softened and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  3. Add the roasted vegetables and broth:
    Once the squash and pumpkin are roasted, add them to the pot with the onion and garlic. Pour in the vegetable or chicken broth and stir. Add the cinnamon, nutmeg, and ginger to the pot. Stir to combine and bring the mixture to a simmer. Let it cook for 10 minutes to allow the flavors to blend.
  4. Blend the soup:
    Use an immersion blender to purée the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender. Blend until smooth and return the soup to the pot.
  5. Add cream and adjust seasoning:
    Stir in the heavy cream (or coconut milk) for a silky finish. Taste the soup and add maple syrup for a touch of sweetness, if desired. Adjust the seasoning with more salt, pepper, or spices to taste.
  6. Serve:
    Ladle the soup into bowls and garnish with fresh parsley or thyme. Serve hot with a slice of crusty bread.

Nutrition (per serving, based on 6 servings):

  • Calories: 180 kcal
  • Protein: 2g
  • Carbohydrates: 30g
  • Fat: 7g
  • Fiber: 6g
  • Sugar: 8g
  • Sodium: 500mg

This Pumpkin and Butternut Squash Soup is the perfect fall or winter dish, offering warmth and comfort with every spoonful. The combination of sweet and savory flavors creates a balanced, velvety soup that’s sure to please everyone!