Pumpkin & Butternut Squash Soup
User Reviews
4.4
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
10
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Calories
128 kcal
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Course
Main Course
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Cuisine
American
Pumpkin & Butternut Squash Soup
Description
This soup is created by first sautéing diced butternut squash, onions, celery, carrots, and apple in olive oil with salt and pepper. A mixture of chicken broth and pumpkin puree is whisked together and poured into the pot along with brown sugar and water. The soup is brought to a boil then simmered uncovered for about 2 hours to reduce liquid and concentrate flavors. After simmering, the soup is pureed with an immersion blender to a smooth consistency and finished with the addition of milk for creaminess.
The resulting soup is smooth with a velvety texture and a balanced flavor from the sweet apple and brown sugar offset by savory squash and pumpkin. The sour cream garnish adds a tangy cream element, while fresh thyme leaves contribute an herbal note that complements the natural sweetness.
This soup is ideal served warm as a starter or light meal during fall and winter months. The ingredients combine classic fall flavors in a wholesome and filling preparation that can be made ahead and reheated gently.
Ingredients
- 1 tablespoon olive oil
- 2 large onion peeled and diced, yellow
- 4 ribs celery chopped
- 2 medium carrot peeled and sliced
- 4 cups butternut squash peeled and chopped
- 1 medium apple peeled, cored & chopped, Gala variety
- 1 tablespoon salt
- 1 teaspoon black pepper
- 4 cups chicken broth
- 29 ounces pumpkin puree not pumpkin pie filling, canned
- 2 tablespoons brown sugar
- 8 cups water
- ¾ cup milk
- sour cream for garnish
- thyme for garnish, leaves
Instructions
- Place a large pot over medium heat and pour in the olive oil. Once hot, add the butternut squash, onion, celery, carrots, and apple. Season with salt and pepper.
- In a large mixing bowl, whisk together chicken stock and pumpkin until completely combined. Pour this mixture into the pot.
- Add the brown sugar and water to the pot and stir everything together. Bring to a boil, then reduce heat to medium-low so the soup simmers.
- Cook for 2 hours, uncovered, or until the liquid has reduced by 4 cups.
- Using an immersion blender, carefully puree the soup until it's smooth. Stir in the milk until combined.
- Portion the soup into bowls. If desired, top with a swirl of sour cream and some thyme leaves for garnish. Serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Calories | 128kcal | 6% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 773mg | 32% |
| Potassium | 622mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 20887IU | 418% |
| Vitamin C | 20mg | 22% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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