Harvest Pumpkin & Squash Soup Recipe

Name: Harvest Pumpkin & Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups butternut squash, cubed; 4 cups pie pumpkin, cubed; 2 cups apples, cubed; 2 cups vegetable stock; 2 cups chicken stock; 1 cup onion, chopped; 1 teaspoon curry powder; 1 teaspoon salt; 2 teaspoons sugar; 1 cup heavy cream

Servings: persons

4 cups butternut squash, cubed
4 cups pie pumpkin, cubed
2 cups apples, cubed
2 cups vegetable stock
2 cups chicken stock
1 cup onion, chopped
1 teaspoon curry powder
1 teaspoon salt
2 teaspoons sugar
1 cup heavy cream

1
In a large pot, combine the squash, pumpkin, apple, onion and stock.
2
Bring to a boil, then simmer until the pumpkin and squash are soft, about 20 minutes.
3
Transfer the mix into a food processor and blend until smooth. I did this in several batches.
4
Pour the processed soup into another pot or crock pot to reheat.
5
Simmer and add the cream, curry powder, salt and sugar. Stir until all the ingredients are combined.
6
Serve hot or the soup can be refrigerated or frozen.

2134

kcal

Calories

210

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 4 cups butternut squash, cubed, 4 cups pie pumpkin, cubed, 2 cups apples, cubed, 2 cups vegetable stock, and more.

Yes, Harvest Pumpkin & Squash 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.

Harvest Pumpkin & Squash Soup

How did you like this recipe?

Frequently Asked Questions