Pumpkin Butternut Squash Soup Recipe

Name: Pumpkin Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Small Pumpkin, Peeled And Diced; 1 Medium Butternut Squash, Peeled And Diced; 1 Sweet Potato, Peeled And Diced; 2 Tablespoons Olive Oil, Divided; 1 White Onion, Diced; 2 Medium Carrots, Peeled And Diced; 1 Red Bell Pepper, Cleaned And Diced; 3 cloves Garlic, Minced; 1 Tablespoon Onion Powder; 1 Tablespoon Cumin; 1 teaspoon Chili Powder; 1 teaspoon Nutmeg; 4 cups Vegetable Stock; Salt And Pepper, to taste

Servings: persons

1 Small Pumpkin, Peeled And Diced
1 Medium Butternut Squash, Peeled And Diced
1 Sweet Potato, Peeled And Diced
2 Tablespoons Olive Oil, Divided
1 White Onion, Diced
2 Medium Carrots, Peeled And Diced
1 Red Bell Pepper, Cleaned And Diced
3 cloves Garlic, Minced
1 Tablespoon Onion Powder
1 Tablespoon Cumin
1 teaspoon Chili Powder
1 teaspoon Nutmeg
4 cups Vegetable Stock
Salt And Pepper, to taste

1
Preheat oven to 425u00b0F.
2
Place pumpkin, butternut squash and sweet potato on a baking sheet and drizzle with 1 tablespoon olive oil, salt and pepper. Toss. Bake in middle rack of oven for 25 minutes.
3
While pumpkin, squash and potatoes are baking, heat up a large pot or Dutch oven on your stovetop to medium-high heat and add remaining tablespoon of olive oil. Toss in onions, carrots and bell pepper and saute until browned. Add garlic, salt and pepper.
4
Add pumpkin, squash and potatoes along with the rest of the spices and stir to combine. Pour in vegetable stock, season again with salt and pepper and bring everything to a boil. Simmer for 10 minutes and remove from heat.
5
Using an immersion blender, blend it until smooth. Top with your favorite toppings. I topped mine with toasted chickpeas for added protein. Enjoy!

296

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 14 ingredients. The key ingredients include: 1 Small Pumpkin, Peeled And Diced, 1 Medium Butternut Squash, Peeled And Diced, 1 Sweet Potato, Peeled And Diced, 2 Tablespoons Olive Oil, Divided, and more.

Yes, Pumpkin Butternut 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.

Pumpkin Butternut Squash Soup

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