It’s that time of year – when it gets colder (or freezing depending where you are!) and puts you in the perfect mood for nothing other than soup. What else is this time of year perfect for? Pumpkin anything! We often think that squash is just a summer food, but that’s not the case! Plus, nobody ever thinks to combine squash and pumpkin together, do they? Whether you grow your own squash each year and have some canned just waiting for the perfect recipe, or need to go buy some from the store, the pumpkin and squash match perfectly for this delicious Pumpkin Butternut Squash Soup! Make this for your friends, family or for a potluck – everyone will sure be impressed!
Pumpkin Butternut Squash Soup Ingredients
-3 cups sugar pumpkin peeled and cubed sugar (about 1/2 of a sugar pumpkin)
-2 tsp. olive oil
-1/2 of a purple onion, diced
-2 tbsp. minced garlic
-4 cups chicken broth
-1/4 tsp. nutmeg
-1/2 tsp. ground coriander
-1/2 tsp. all spice seasoning
-Salt and pepper to taste
Pumpkin Butternut Squash Soup Directions:
1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
2. Cut the pumpkin and butternut squash in half and scoop out the seeds.
3. Now cut them into small quaters.
4. Lay the pumpkin and squash on the parchment lined baking pan.
5. Brush the flesh of the pumpkin and squash with olive oil and sprinkle with salt and pepper.
6. Place the baking sheet and roast in the oven for 45 minutes.
7. Remove from the oven and set to the side to cool.
8. Once cooled then peel of the skin and cut into cubes.
9. Dice your onion into small pieces and set to the side.
10. In a large pot add the 2 tbsp. olive oil and heat over high heat.
11. When the oil is hot add in the onion and minced garlic and sauté for 5 minutes or until the onion softens. Reduce your heat to medium.
12. Add in the squash and pumpkin and stir to combine.
13. Add in the nutmeg, coriander, all spice, salt and pepper and stir together.
14. Now add in your broth and bring to a boil over medium heat.
15. Once the soup comes to a boil, pull the soup off the heat and pour it into a blender.
16. Blend the soup on the purée setting until the soup is smooth.
17. Taste and add more seasoning if needed.