Spiced Butternut-Pumpkin Soup Recipe

Name: Spiced Butternut-Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 large sweet onion, diced; 1 large red bell pepper, chopped; 3 garlic cloves, minced; 2 tablespoons finely grated fresh ginger; 1 medium-size butternut squash, peeled and cubed (about 1 3/4 lb.); 1 small pumpkin, peeled and cubed (about 1 3/4 lb.); 1 large sweet potato, peeled and cubed; 1 large Granny Smith apple, peeled and cubed; 1 (32-oz.) container low-sodium chicken broth; 2 bay leaves; 1 1/2 teaspoons red curry paste*; 1/2 teaspoon ground pepper; 3/4 cup whipping cream; 1 tablespoon fresh lime juice; Salt and pepper to taste

Servings: persons

2 tablespoons butter
1 large sweet onion, diced
1 large red bell pepper, chopped
3 garlic cloves, minced
2 tablespoons finely grated fresh ginger
1 medium-size butternut squash, peeled and cubed (about 1 3/4 lb.)
1 small pumpkin, peeled and cubed (about 1 3/4 lb.)
1 large sweet potato, peeled and cubed
1 large Granny Smith apple, peeled and cubed
1 (32-oz.) container low-sodium chicken broth
2 bay leaves
1 1/2 teaspoons red curry paste*
1/2 teaspoon ground pepper
3/4 cup whipping cream
1 tablespoon fresh lime juice
Salt and pepper to taste

1
Melt butter in a large Dutch oven over medium-high heat; add onion and bell pepper, and saute 8 minutes or until onion is golden. Stir in garlic and ginger, and cook 1 minute. Add squash, next 7 ingredients, and 4 cups water. Bring to a boil, reduce heat to medium-low, and simmer 20 minutes or until vegetables are tender. Remove from heat, and let stand 30 minutes, stirring occasionally. Remove and discard bay leaves.
2
Process soup, in batches, in a blender until smooth. Return to Dutch oven, and stir in cream. Bring to a simmer over medium heat; stir in lime juice, and season with salt and pepper to taste.
3
*1 tsp. curry powder may be substituted.
4
Note: 3 lb. butternut squash may be substituted for 1 3/4 lb. butternut squash and 1 3/4 lb. pumpkin.

596

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 16 ingredients. The key ingredients include: 2 tablespoons butter, 1 large sweet onion, diced, 1 large red bell pepper, chopped, 3 garlic cloves, minced, and more.

Yes, Spiced Butternut-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.

Spiced Butternut-Pumpkin Soup

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