Description
A delicious, creamy blend of butternut squash and pumpkin that warms your heart, perfect for cozy evenings.
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 1 cup pumpkin puree
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large pot, heat a drizzle of olive oil over medium heat until shimmering.
- Add the chopped onion to the pot and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the butternut squash cubes and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer until the squash is tender, about 20 minutes.
- Stir in the pumpkin puree and nutmeg, then blend the soup until smooth using an immersion blender or in batches with a regular blender.
- Stir in the heavy cream, and season with salt and pepper to taste.
- Serve warm, ideally with crusty bread or a light salad for a complete meal.
Notes
For a smoother soup, blend thoroughly. Adjust the seasoning to your liking. Substitute heavy cream with coconut milk for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg