Description
A warming and comforting Butternut Squash and Pumpkin Soup featuring a blend of roasted butternut squash, creamy pumpkin purée, and fragrant spices, finished with coconut milk for a smooth, vegan, and gluten-free autumn-inspired dish.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 cups peeled and cubed butternut squash
- 2 cups canned pumpkin purée
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup coconut milk, plus more for garnish
- Salt and pepper to taste
Optional Garnishes
- Roasted pumpkin seeds
- Fresh thyme or parsley
Instructions
- Heat the olive oil: In a large pot over medium heat, warm the olive oil until shimmering.
- Sauté onions: Add the chopped onion and cook until translucent and softened, about 5 minutes.
- Add garlic: Stir in minced garlic and cook for an additional 1 minute until fragrant.
- Cook butternut squash: Add the cubed butternut squash and sauté for 5 minutes, stirring occasionally to prevent sticking.
- Add pumpkin and spices: Stir in the pumpkin purée, vegetable broth, ground cinnamon, nutmeg, and ginger, mixing well.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low and simmer for 20–25 minutes until the squash is tender.
- Blend the soup: Remove from heat and puree the soup until smooth using an immersion blender or transfer in batches to a blender, then return to the pot.
- Finish with coconut milk and seasoning: Stir in coconut milk and season with salt and pepper to taste; warm through gently for a few minutes.
- Garnish and serve: Ladle soup into bowls and garnish with a swirl of coconut milk, roasted pumpkin seeds, and fresh herbs if desired.
Notes
- For a creamier texture, substitute coconut milk with heavy cream or half-and-half.
- Add a pinch of cayenne pepper for a subtle spicy kick.
- Serve with crusty bread or a fresh side salad to make it a complete meal.
