This Butternut Squash Pumpkin Soup just screams fall -- the combination of butternut squash and pumpkin puree is just so warming and comforting! This soup is delicious, perfect for chilly autumn evenings or ven a quick lunch. It's creamy and hearty, but it's dairy free, and could easily be made vegetarian with the use of veggie stock instead of chicken! I also used Om Mushrooms Mighty Chicken Bone Broth, and they have veggie options, too!
Here's what you need for this Butternut Squash Pumpkin Soup:
- Butternut squash -- you can either buy a whole butternut squash and peel and cube it yourself, or you can buy it precut! If you want to get it precut, look for about 40 oz. of squash
- Shallot
- Olive oil
- Garlic
- Coconut milk -- the canned full fat stuff is the best here!
- Chicken stock
- Om Mushrooms Mighty Chicken Bone Broth
- Pumpkin puree -- the type that comes in a can, but make sure it's not pumpkin pie filling!
- Paprika
- Cayenne pepper -- this is totally to taste! If you're not a fan of spicy, feel free to leave it out
- Salt and pepper
Ingredients:
Directions:
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Cut the butternut squash into cubes, discarding the skin and the seeds. Spread the cubes evenly on the prepared baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for about 30 minutes, until tender.
While the butternut squash is roasting, dice the shallot. When the butternut squash is nearly ready, heat a couple tablespoons of olive oil in a large dutch oven or stock pot over medium heat. Add the diced shallot to the pot and cook until tender and translucent. Add the mixed garlic and cook for another couple of minutes, until fragrant. Careful not to burn the garlic.
Add the liquids (coconut milk, chicken broth) to the pot and give it a good stir. Add the roasted butternut squash to the pot, then both packets of Om Mushroom Mighty Chicken Bone Broth. Mix well and allow to simmer over medium heat for a few minutes.
Remove from the heat, and puree with an immersion blender (if using a regular blender, allow the soup to cool for a few minutes before blending).
Add in the pumpkin puree, paprika, and cayenne and mix well to combine. Add more seasoning to taste, and serve hot!
If you loved this Butternut Squash Pumpkin Soup, make sure to check out some of my other recipes!
- Vegan Creamy Red Peanut Curry
- Fire Roasted Red Pepper and Tomato Soup
- Thai Coconut Curry Carrot Soup
This recipe originally appeared on @eatwellwithsari as a partnership with Om Mushrooms
Ingredients
Directions
Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Cut the butternut squash into cubes, discarding the skin and the seeds. Spread the cubes evenly on the prepared baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for about 30 minutes, until tender.
While the butternut squash is roasting, dice the shallot. When the butternut squash is nearly ready, heat a couple tablespoons of olive oil in a large dutch oven or stock pot over medium heat. Add the diced shallot to the pot and cook until tender and translucent. Add the mixed garlic and cook for another couple of minutes, until fragrant. Careful not to burn the garlic.
Add the liquids (coconut milk, chicken broth) to the pot and give it a good stir. Add the roasted butternut squash to the pot, then both packets of Om Mushroom Mighty Chicken Bone Broth. Mix well and allow to simmer over medium heat for a few minutes.
Remove from the heat, and puree with an immersion blender (if using a regular blender, allow the soup to cool for a few minutes before blending).
Add in the pumpkin puree, paprika, and cayenne and mix well to combine. Add more seasoning to taste, and serve hot!
