Butternut Squash and Pumpkin Soup

Butternut Squash and Pumpkin Soup

from wellnessforthewin.com
30 min
4 servings

This healthy, creamy Butternut Squash and Pumpkin Soup has hint of sweetness from cinnamon & nutmeg, and also contains pumpkin and oat milk! Easily made dairy-free, and makes great leftovers!

Ingredients

  • 1 Tbsp extra virgin olive oil
  • 1 medium yellow onion (chopped)
  • 1 Tbsp minced garlic
  • 20 oz frozen butternut squash (or ~3 lb butternut squash, peeled, seeded and cubed)
  • 1/2 cup pumpkin puree
  • 1 Tbsp ghee (or butter, or olive oil)
  • 1 cup low sodium broth (vegetable or chicken broth)
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg (plus additional for topping)
  • 1 Tbsp maple syrup
  • 1/4 tsp salt (plus additional to taste)
  • 1.5 cup oat milk (or unsweetened almond milk, or milk of choice)

Directions

  1. 1

    Add 1 Tbsp of extra virgin olive oil to a large dutch oven over medium heat and add chopped onion and minced garlic. Cook for 2-3 minutes, stirring until garlic is fragrant and onion is translucent.

  2. 2

    Add butternut squash (okay to add frozen), pumpkin puree, stir and cook for another 2-3 minutes.

  3. 3

    Add ghee, broth, maple syrup, cinnamon and nutmeg, salt and stir. Continue to cook over medium/medium-high heat and simmer for about 5-8 minutes, stirring occasionally.

  4. 4

    Let mixture cool for about 8-10 minutes before transferring to a large blender or large food processor. Blend until smooth or reaches desired consistency.

  5. 5

    Add back to dutch oven and continue to cook over low-medium heat. Add oat milk and stir, cooking for an additional few minutes.

  6. 6

    Remove from heat, and serve immediately. Sprinkle with a dash of nutmeg and fresh cracked sea salt on top. I recommend serving with some toasted French bread / baguette. Enjoy!

  7. 7

    Store any leftovers in an airtight container in the fridge for up to 4 days. Or, you can freeze in a freezer-safe container for up to 6 months.