Description
A warm and comforting Butternut Squash and Pumpkin Soup, perfect for fall. This vegan and gluten-free recipe features roasted butternut squash and creamy pumpkin purée spiced with cinnamon, nutmeg, and ginger, blended smoothly with coconut milk for a rich texture. Garnish with roasted pumpkin seeds and fresh herbs for an added touch of flavor and crunch.
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
- Sauté Onion and Garlic: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Butternut Squash: Stir in the peeled and cubed butternut squash and cook for 5 minutes, stirring occasionally to soften slightly.
- Add Pumpkin and Spices: Add the canned pumpkin purée, vegetable broth, ground cinnamon, ground nutmeg, and ground ginger. Stir to combine.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat and let it simmer for 20 to 25 minutes, or until the butternut squash is tender when pierced with a fork.
- Blend the Soup: Remove the pot from heat. Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, then return it to the pot after blending.
- Add Coconut Milk and Season: Stir in the coconut milk, then season the soup with salt and pepper to taste. Warm the soup through for a few more minutes over low heat.
- Serve and Garnish: Ladle the soup into bowls and garnish with a swirl of coconut milk, roasted pumpkin seeds, and freshly chopped thyme or parsley, if desired.
Notes
- For a creamier soup, substitute coconut milk with heavy cream or half-and-half.
- Add a pinch of cayenne pepper if you prefer a little heat in your soup.
- Serve the soup alongside crusty bread or a fresh side salad for a complete meal.
