Butternut Squash and Pumpkin Soup Recipe

Butternut Squash and Pumpkin Soup

Butternut Squash and Pumpkin Soup Recipe

So easy, nutritious and delicious! This Butternut Squash and Pumpkin Soup is my favorite fall soup! It freezes well too.

Ingredients:

  • 2 T. of your favorite The Olive Tap’s 100% Extra Virgin Olive Oil
  • 1 T. butter
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 1 T. chopped fresh sage (or 1 tsp dried)
  • 1 t. grated fresh ginger
  • 1 (15 – oz.) can pumpkin puree (not pumpkin pie filling)
  • 1 1/2 butternut squash, peeled, seeded, and cubed
  • 3 C. chicken or vegetable broth
  • 1 t. (or to taste) The Olive Tap’s Kosher Flake Sea Salt
  • Fresh ground peppercorns, to taste

Directions:

  1. Heat the Olive Oil and butter in a Dutch Oven or large soup pot over medium-low heat. Add the onion and sauté until the onion is soft and transparent 5-8 minutes. Add the garlic, sage, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant. Add the pumpkin puree, butternut squash, chicken broth, salt, and pepper. Cover and simmer over medium – low heat for about 20 minutes, until the butternut squash is very tender.
  2. Puree with a hand-held immersion blender, or puree in batches in a regular counter-top blender. Return to pot and add the half and half and heat slowly.
  3. Serve immediately. Croutons make a nice garnish or drizzle heavy cream (or even a little of The Olive Tap’s Rosemary Fused Olive Oil) over top.

    Recipe by Karen, Colorado Springs