This decadently delicious butternut squash pumpkin soup is not only dairy-free but also a nutritious fall menu addition. You’ll adore the flavor of this soup, which is creamy and rich with a dash of cinnamon and chile heat.
BUTTERNUT SQUASH PUMPKIN SOUP WITH NUTS
This soup’s butternut squash, which has hints of butterscotch-like sweetness, combines with pumpkin’s mild, earthy aromas. This thick, velvety soup has subtle hints of chili powder and cinnamon that make it a seriously soothing bowl of butternut squash pumpkin soup. During the longer, colder months, this tasty dish without dairy is a good choice for your health.
HOW TO VEGETARIANIZE THIS PUMPKIN SQUASH SOUP
By substituting a few ingredients, the recipe for this squash soup may be made vegetarian or vegan. For instructions on preparing it to suit your dietary requirements, see the tips below.
Vegetarians should substitute vegetarian broth for the chicken broth.
Vegans should use oil for the butter and vegetable broth for the chicken stock.
HOW TO CUT BUTTERNUT SQUASH: TIPS
The squash’s outer skin should first be peeled off using a vegetable peeler. To make it simpler to peel the skin off the curved sections, slice the squash’s long, rounded end off.
Cut the two sections in half next. Use a spoon to scoop off the seeds from the bottom half.
Cut the remainder of the pieces into little cubes. If you share my love of pumpkin, consider serving this soup with some delectable pumpkin bread.
Making this Butternut Squash and Pumpkin Soup is simple and takes little time. Here are the detailed directions with images!
Over medium heat, add 1 Tbsp of extra virgin olive oil to a sizable Dutch oven. Next, add the minced garlic and onion. Stirring frequently, cook for 2 to 3 minutes or until onion is transparent and garlic is aromatic.
This recipe was actually successfully prepared in my Instant Pot! If you want to combine several of these larger kitchen equipment and/or have limited kitchen storage space, this is a great appliance. It functions as a pressure cooker, slow cooker, air fryer, sauté, dehydrator, and more all in one!
If using frozen, cubed butternut squash, like I did, you may add it straight from the freezer. Stir in the pumpkin puree and cook for an additional two to three minutes.
Stir in the ghee, broth, maple syrup, cinnamon, nutmeg, and salt. Stirring occasionally, continue to cook for another 5-8 minutes over medium-high heat.
Transfer ingredients to a big blender or food processor after letting it cool for about 8 to 10 minutes. Blend until uniform or the desired consistency is reached.
Refill the Dutch oven with the ingredients, then cook on a low to medium heat. Stir in the oat milk and simmer for a few more minutes.
If using frozen, cubed butternut squash, like I did, you may add it straight from the freezer. Stir in the pumpkin puree and cook for an additional two to three minutes.
Stir in the ghee, broth, maple syrup, cinnamon, nutmeg, and salt. Stirring occasionally, continue to cook for another 5-8 minutes over medium-high heat.
Transfer ingredients to a big blender or food processor after letting it cool for about 8 to 10 minutes. Blend until uniform or the desired consistency is reached.
Refill the Dutch oven with the ingredients, then cook on a low to medium heat. Stir in the oat milk and simmer for a few more minutes.
What distinguishes butternut squash from pumpkin?
The flavor profiles of pumpkin and butternut squash are remarkably similar. Both of them make me feel like it’s October, however, to be quite honest, I enjoy these flavors all year long. I can have them whenever I want thanks to frozen butternut squash and canned pumpkin puree! Technically, pumpkins are only in season during the fall when we usually decorate our front porches with them and take advantage of all the pumpkin-flavored foods, whereas butternut squash is always accessible year-round.
They are both loaded with healthy nutrients in terms of nutrition. In this article, it is stated that “one cup of any winter squash can give 59% of your daily Vitamin A need, while also providing Vitamin C, fiber, potassium, and other vital minerals, as well as many of the B complex vitamins. Their orange tint indicates that they are also high in carotenoids.
It goes without saying that either one is a good choice, and this recipe has both!
Can I substitute fresh pumpkin for the canned variety?
In a word, yeah. But ought you to? No. Purchasing canned, premade pumpkin puree is:
When cooking and baking, it will be much simpler to deliver a much more uniform taste and texture, which will result in better results.
For more information on why you should choose the store-bought canned goods, see this page. Yes, it’s excellent for you, and The sole ingredient used to make pumpkin puree is pumpkin! Just be careful that some canned pumpkin PIE mixes, despite having a similar appearance, will also include other ingredients.
What can be done with pumpkin puree that is left over?
Now that the pumpkin puree can is open, let’s go on. How should you handle it? There are countless opportunities! You could prepare the following other dishes of mine using the leftovers:
Can pumpkin puree be frozen for later use?
Yes, you can! To simply freeze small amounts at once for smoothies, or to take out a few at a time to defrost and prepare overnight oats, or even to make this recipe, I highly recommend getting one of these useful mini ice trays!