Pumpkin & Squash Soup (Edit recipe)

This soup is like fall in a bowl and super flavorful. In the winter, I like to eat soup for breakfast, and this is a great breakfast soup. I used canned pumpkin puree because it’s more difficult to find sugar pumpkins as we move into winter.

10 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	456
Fat:	14 g
Carbohydrates:	5 g
Protein:	9 g
Cholesterol:	0 g
Sodium:	1148 mg
Fiber:	2 g
Sugars:	1 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 6

Ingredients

1 whole Butternut Squash, peeled, seeded, and cut into 3 inch chunks
1 cup Pumpkin Purée
2 Tbsp Extra Virgin Olive Oil
1 whole Yellow Onion, small dice
6 cloves Garlic, minced
0.5 tsp ground Ginger
0.5 tsp Ground Cinnamon
0.25 tsp ground Nutmeg
1.5 tsp dried Sage
2.5 tsp Sea Salt
0.25 tsp Black Pepper
4 cups Chicken Broth
1 cup Coconut Milk, full fat
0.25 cup Raw Pepitas

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium-sized soup pot on medium-low heat, add olive oil, onion, and garlic.
Sweat the mixture until the onions are translucent and the mixture is fragrant about 5-7 minutes.
Add the ginger, cinnamon, nutmeg, sage, sea salt, and pepper. Mix well and continue cooking for 1-2 minutes.
Add the bone broth and squash to the pot and bring to a simmer. Continue simmering until the squash is fork-tender, about 10-15 minutes.
Add the pumpkin puree and coconut milk to the soup pot and remove it from the heat. Use an immersion blender to puree the soup. It should be smooth and creamy when it’s thoroughly blended.
Top the soup with pepitas and a drizzle of coconut milk before serving.