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3.92 from 23 votes

Pumpkin & Butternut Squash Soup

This soup is a great meal for those cold nights in fall and winter. Enjoy this yummy soup made with pumpkin and butternut squash. This recipe make a lot, so you can freeze some for an easy lunch or dinner down the road.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 10
Calories 113kcal
Author Aubrey

Ingredients

  • 1 T. olive oil
  • 2 onions chopped
  • 4 ribs of celery chopped
  • 2 carrots chopped
  • 4 c. diced butternut squash
  • 29- oz. can pumpkin puree not pumpkin pie filling
  • 1 medium apple peeled, cored and chopped
  • 1 T salt
  • 1 t. pepper
  • 2 T. brown sugar
  • 4 c. chicken broth
  • 8 c. water
  • 3/4 c. milk

Instructions

  • heat olive oil in pot over medium heat
  • add chopped butternut squash, onion, celery carrot and apple
  • season with salt and pepper
  • whisk chicken stock and pumpkin together
  • add to pot with brown sugar
  • add water and bring to a boil
  • reduce heat to a simmer
  • allow to cook for 2 hours or until it has reduced by 4 cups
  • carefully use a hand blender to puree the soup
  • add milk and enjoy

Nutrition

Calories: 113kcal | Carbohydrates: 25g | Protein: 3g | Fat: 1g | Cholesterol: 1mg | Sodium: 1091mg | Potassium: 733mg | Fiber: 5g | Sugar: 9g | Vitamin A: 25005IU | Vitamin C: 33.7mg | Calcium: 115mg | Iron: 2.1mg