Recipes

Pumpkin and Butternut Squash Soup

September 28, 2018

I’m probably not the only one who can’t believe that fall 2018 is already here! It’s amazing how time flies so quickly. Even though I’ll always love summer the most, this year I’m especially excited about fall. Our baby will arrive during this season and I have never looked forward to anything more. I do love the change of seasons though, because it’s just that- a change.

When the weather starts to change, no matter what season, I love cooking with seasonal flavors.

The obvious flavor this season: PUMPKIN!

I fell in love with the popular fall flavor a few years ago after making my first homemade batch of pumpkin bread. Then I learn all about the nutrients found in pumpkin and I’ve been hooked ever since.  It’s so versatile and can be used in a variety of dishes from savory to sweet and to me, it’s a real winner!

As soon as we got back to Nashville this week from North Carolina, I had the urge to make soup. This Pumpkin and Butternut Squash Soup is one that I make a lot during the colder months. It’s really simple and can be frozen and stored for days when cooking isn’t a priority. I hope you’ll try the recipe and love it as much as I do.

Pumpkin and Butternut Squash Soup

4

Ingredients

  • 1 butternut squash (about a pound- peeled and cubed)
  • 1 cup pumpkin puree
  • ½ sweet onion (chopped)
  • 1 gala apple (peeled and cubed)
  • juice of ½ lemon
  • 1/2 inch fresh ginger (peeled and chopped)
  • 2 ½-3 cups vegetable broth
  • 1 tbsp olive oil
  • 1 tbsp sea salt
  • ½ tbsp black pepper
  • sprinkle of smoked paprika and cinnamon- to taste

Instructions

  1. Heat oil over medium heat in a dutch oven. Cook onions until translucent (should just take a few minutes). Add butternut squash and ginger, and stir. Allow it to cook for 5-7 minutes, stirring occasionally.
  2. Next add in the apples and stir. Pour pumpkin puree, vegetable broth, and lemon juice in. Cook for another couple of minutes and add seasoning. Once everything is well incorporated, use an emersion blender or upright blender to blend the mixture. This will create the soup like texture. If it seems too thick for your liking, add more broth. Serve warm with fresh rosemary.
http://ahappyhealthyheart.com/pumpkin-and-butternut-squash-soup/

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1 Comment

  • Reply Mom September 28, 2018 at 2:16 PM

    I hope you saved some for me!!!!

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