Pumpkin & Butternut Squash Soup
Pumpkin & Butternut Squash Soup is a wonderfully warming soup full of fresh veggies and pumpkin, and a perfect blend of sweet and savory!
Servings 10
Calories 128kcal
Ingredients
- 1 tablespoon olive oil
- 2 large yellow onions peeled and diced
- 4 ribs celery chopped
- 2 medium carrots peeled and sliced
- 4 cups butternut squash peeled and chopped
- 1 medium gala apple peeled, cored & chopped
- 1 tablespoon salt
- 1 teaspoon pepper
- 4 cups chicken broth
- 29 ounces canned pumpkin puree (not pumpkin pie filling)
- 2 tablespoons brown sugar
- 8 cups water
- ¾ cup milk
- Sour cream for garnish
- Thyme leaves for garnish
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
Calories: 128kcal | Carbohydrates: 25g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 773mg | Potassium: 622mg | Fiber: 5g | Sugar: 11g | Vitamin A: 20887IU | Vitamin C: 20mg | Calcium: 101mg | Iron: 2mg