Description
A rich, velvet-textured autumn classic that brings together the earthy sweetness of roasted pumpkin and the nutty, creamy profile of butternut squash. This wholesome soup uses fresh thyme and savory vegetable broth to create a deeply flavorful, comforting dish. It is a naturally thick, nutritious, and warming meal that serves as a perfect starter or a light, sophisticated main course for chilly evenings.
Ingredients
2 lbs pumpkin, peeled and cubed
2 lbs butternut squash, peeled and deseeded
6 cups vegetable broth
1 large yellow onion, finely diced
1 tbsp fresh thyme, leaves removed
2 tbsp extra virgin olive oil
Instructions
Heat the olive oil in a large stockpot over medium heat until it shimmers.
Add the diced onion to the pot and cook until translucent.
Stir in the fresh thyme to release the aromatic oils.
Add the cubed pumpkin and butternut squash into the pot with the onions.
Pour the vegetable broth over the mixture until the squash is completely submerged.
Simmer the vegetables over low heat until they are soft when pierced with a fork.
Puree the mixture using an immersion blender until the texture is completely smooth.
Adjust the consistency with additional broth if the soup appears too thick.
Notes
For even deeper flavor, consider roasting the pumpkin and squash cubes on a sheet pan at 400°F until caramelized before adding them to the pot. This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 40
- Category: Trending
- Method: Simmering
- Cuisine: Modern American
Nutrition
- Serving Size: 1.5 cups
- Calories: 145
- Sugar: 7g
- Sodium: 420mg
- Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
