Autumn’s Favorite Soup You’ll Make Again and Again
When fall hits, it’s basically a requirement to make something orange and cozy. This pumpkin butternut squash soup hits all the marks — smooth, flavorful, and full of comfort. It’s that perfect in-between meal that feels fancy enough for guests but simple enough to whip up on a weeknight. Plus, it tastes even better the next day (if it lasts that long).
A creamy, cozy soup made for sweater weather
Ingredients:
- 2 cups butternut squash, peeled and cubed
- 1 cup pumpkin purée (fresh or canned)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil or butter
- 4 cups vegetable broth
- ½ tsp cinnamon
- ¼ tsp nutmeg
- dash of cayenne
- Salt and pepper to taste
- ½ cup heavy cream or coconut milk (optional for creaminess)
- Pumpkin seeds and a drizzle of cream for garnish
Instructions:
- In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant (about 3–4 minutes).
- Add cubed butternut squash and cook for another 5 minutes.
- Stir in pumpkin purée, broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce to a simmer.
- Cook until the squash is tender, about 20 minutes.
- Use an immersion blender to puree until smooth (or transfer to a blender in batches).
- Stir in cream or coconut milk if using, then heat through.
- Garnish with pumpkin seeds and a drizzle of cream before serving.
This soup tastes like fall in a bowl — creamy, slightly sweet, and perfectly spiced. Pair it with a grilled cheese or crusty bread and call it dinner. It’s a seasonal favorite that’ll warm you from the inside out.
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