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5 from 5 votes

Butternut Squash and Pumpkin Soup

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: butternut squash soup, easy weeknight dinner, fall recipe, healthy recipe, Pumpkin Recipe, soup recipe, winter recipe
Servings: 4 servings
Calories: 224kcal
Author: Shanna Hutcheson

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

Instructions

  • 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.
  • Add butternut squash (okay to add frozen), pumpkin puree, stir and cook for another 2-3 minutes.
  • 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.
  • 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.
  • Add back to dutch oven and continue to cook over low-medium heat. Add oat milk and stir, cooking for an additional few minutes.
  • 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!
  • 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.

Notes

One serving is ~1.5 cups. Recipe yields about 4 servings. 

Nutrition

Calories: 224kcal | Carbohydrates: 35g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 10mg | Sodium: 215mg | Potassium: 717mg | Fiber: 5g | Sugar: 15g | Vitamin A: 20020IU | Vitamin C: 34mg | Calcium: 225mg | Iron: 2mg