Butternut Squash And Pumpkin Soup Recipe

Name: Butternut Squash And Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 whole Sugar Pumpkin; 1 whole Small Butternut Squash; 2 Tablespoons Olive Oil, Divided; 2 Tablespoons Brown Sugar, Divided; Salt And Pepper; 1 whole Onion, Chopped; 12 ounces, fluid Vegetable Broth; 4 ounces, fluid Heavy Cream; 1 teaspoon Cinnamon; 1 teaspoon Nutmeg

Servings: persons

1/2 whole Sugar Pumpkin
1 whole Small Butternut Squash
2 Tablespoons Olive Oil, Divided
2 Tablespoons Brown Sugar, Divided
Salt And Pepper
1 whole Onion, Chopped
12 ounces, fluid Vegetable Broth
4 ounces, fluid Heavy Cream
1 teaspoon Cinnamon
1 teaspoon Nutmeg

1
Preheat oven to 375u00b0F.
2
While the oven heats up, slice pumpkin and squash into 1-inch pieces (remove seeds) and place on a large baking sheet. Coat with haf of the olive oil, half of the brown sugar, salt and pepper, and bake for about 25-30 minutes, until soft. Remove skin.
3
Heat the remaining olive oil in a soup pan or Dutch oven. Add onions and cook until translucent. Add squash, pumpkin, broth, and cream. With an emulsion blender, blend the ingredients until smooth. (You could also do this in a blender.)
4
Add cinnamon, nutmeg, remaining brown sugar, and salt and pepper. Adjust seasonings to taste.
5
Serve warm and enjoy!

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 whole Sugar Pumpkin, 1 whole Small Butternut Squash, 2 Tablespoons Olive Oil, Divided, 2 Tablespoons Brown Sugar, Divided, and more.

Yes, Butternut Squash And Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash And Pumpkin Soup

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