Butternut Squash Pumpkin Soup
This deliciously indulgent Butternut Squash Pumpkin Soup is not only dairy-free but a healthy fall addition to your menu. Creamy and thick with a hint of cinnamon and chili spice you'll love the flavor of this soup.
Servings: 6 Servings
- 1 tablespoon Olive Oil
- 1 medium Vidalia Onion chopped
- 3½ cups Chicken Broth
- 2 lbs Butternut Squash
- 15 ounces Pumpkin Puree
- 3 sprigs Thyme chopped
- 2 teaspoons Ground Cinnamon
- 1 teaspoons Chili Powder
- 1 teaspoon Ground Pepper
Melt the butter in a large stockpot over medium heat and saute the chopped onion, stirring occasionally for 10 minutes, until soft and golden.
Add the chicken broth, butternut squash, and pumpkin to the pot and bring to a soft boil. Reduce the heat to a medium simmer. Stir in the thyme, ground cinnamon, chili powder, and pepper and cook, stirring occasionally for 20 minutes or until the squash softens and can be pierced with a fork.
Using a handheld immersion blender, blend the soup until smooth or us a stand blender, working in batches ladle the soup into the blender and blend until smooth.
Frozen butternut squash can also be used in this recipe.
Stir in some cream fraiche for added indulgence.
Serving: 2cups | Calories: 137kcal | Carbohydrates: 29g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 538mg | Potassium: 860mg | Fiber: 6g | Sugar: 8g | Vitamin A: 27283IU | Vitamin C: 48mg | Calcium: 119mg | Iron: 3mg