why make this recipe

Creamy Autumn Harvest Soup with Butternut Squash and Pumpkin is the perfect dish for fall. This soup combines the sweet and earthy flavors of butternut squash and pumpkin to create a rich and creamy meal. It’s not only delicious but also packed with nutrients. Whether you are hosting a cozy dinner or just want something warm and inviting, this soup is an excellent choice. Plus, it’s easy to make and can feed a crowd!

how to make Creamy Autumn Harvest Soup with Butternut Squash and Pumpkin

Ingredients:

• 2 cups butternut squash, peeled and diced
• 2 cups pumpkin puree
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Olive oil for sautéing

Directions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent.
2. Stir in the butternut squash and cook for 5-7 minutes, until it starts to soften.
3. Add the pumpkin puree, broth, and cinnamon; bring to a boil.
4. Reduce heat and let simmer for about 20 minutes until the squash is tender.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in the heavy cream and season with salt and pepper. Serve warm.

how to serve Creamy Autumn Harvest Soup with Butternut Squash and Pumpkin

This soup is great on its own or served with crusty bread. You can garnish it with a sprinkle of cinnamon, pumpkin seeds, or a drizzle of olive oil. It also pairs well with a fresh salad for a complete meal.

how to store Creamy Autumn Harvest Soup with Butternut Squash and Pumpkin

To store leftovers, let the soup cool completely. Transfer it to airtight containers and keep it in the refrigerator for up to 3 days. You can also freeze the soup in freezer-safe containers for up to 3 months. Just be sure to leave some space at the top of the container, as the soup may expand when frozen.

tips to make Creamy Autumn Harvest Soup with Butternut Squash and Pumpkin

• For a thicker soup, reduce the amount of broth you use.
• Taste the soup before serving and adjust the seasoning to your liking.
• If you like a bit of spice, consider adding a pinch of nutmeg or cayenne pepper.

variation

You can add other vegetables like carrots or sweet potatoes for extra flavor and nutrition. If you want a vegan version, replace the heavy cream with coconut milk or a non-dairy cream alternative.

FAQs

Can I use fresh pumpkin instead of pumpkin puree?
Yes, you can roast and puree fresh pumpkin. Just make sure to remove the skin and seeds before cooking.

Is this soup gluten-free?
Yes, this soup is naturally gluten-free as it does not contain any gluten ingredients.

Can I make this soup ahead of time?
Absolutely! This soup can be made a day in advance. Just reheat it on the stove before serving.