The BEST Butternut Squash & Pumpkin Soup | Smooth, Flavorful & Simple

coconut milk

🥗Healthier: almond milk

💰Cheaper: heavy cream

Almond milk is lower in calories and lighter in flavor.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Water is a cost-effective base, though it lacks depth.

pumpkin seeds

🥗Healthier: sunflower seeds

💰Cheaper: pepitas

Sunflower seeds provide similar crunch and nutrition.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Saute 2 cups of onions in butter until translucent.

Add 2 cups of cubed butternut squash that has been roasted in the oven with salt and pepper.

Pour in 6 cups of chicken broth and bring to a boil.

Cook for about 15 to 20 minutes to meld flavors.

Puree the mixture using a blender or food processor until smooth.

Add 1.5 cups of pumpkin puree and 1 cup of heavy cream to the pureed soup.

Stir in 1/4 teaspoon of garlic powder, a dash of salt, and a pinch of white pepper.

Add fresh ginger to the soup and mix well.

Cook for an additional 10 minutes to combine flavors.

Taste and adjust seasoning with salt and pepper as needed.

Finish with a touch of dried cherry before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens