Creamy Pumpkin and Butternut Squash Soup

5.00 (3)
⏱ 40 mins 🍽 6 cups, 4 serving(s) 🏷 Pumpkin

This smooth and comforting soup combines pumpkin and butternut squash for a rich, velvety result. It is simmered until tender before being blended to a creamy consistency. The soup is gently reheated with half-and-half and can be garnished with Gruyere cheese and croutons for serving. It's an ideal choice for a cosy meal.

Creamy Pumpkin and Butternut Squash Soup

Ingredients

  • 2 onions, chopped
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 15 ounces can pumpkin
  • 1 -1 1/2 lb butternut squash, peeled and cubed
  • 3 cups chicken broth (prefer stock) or 3 cups stock (prefer stock)
  • 2 -2 1/2 teaspoons salt, divided
  • 1/2 teaspoon pepper
  • 1 cup half-and-half (can use fat free)
  • shredded gruyere cheese and crouton

Method

  1. Place a large saucepan over the heat and cook the chopped onions in the butter and olive oil for 10 minutes.
  2. Stir in the canned pumpkin, cubed butternut squash, chicken broth or stock, 2 teaspoons of the salt, and the pepper.
  3. Cover the pan and allow the mixture to simmer for 20 minutes, or until the squash pieces are completely tender.
  4. Use a hand blender or transfer the mixture to a food processor to blend it until completely smooth.
  5. Pour in the half-and-half and slowly warm the soup through.
  6. Taste the soup and add the remaining salt according to your preference.
  7. Ladle the soup into bowls and top with shredded Gruyere cheese and croutons if you like.

Nutrition (per serving)

Sodium1806200 mg

Recipe details

CategoryPumpkin
AuthorLori W.