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Pumpkin and Butternut Squash Soup with Ginger

Pumpkin and Butternut Squash Soup with Ginger
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A velvety, comforting soup combining pumpkin and butternut squash with a spicy ginger kick, perfect for cozy autumn meals.

Ingredients

Scale
  • 2 cups pumpkin puree
  • 2 cups peeled and cubed butternut squash
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 cups vegetable broth
  • 1/2 cup coconut milk
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and garlic; sauté until translucent, about 5 minutes.
  3. Stir in grated ginger, cinnamon, and nutmeg; cook for 1 minute until fragrant.
  4. Add butternut squash cubes and pumpkin puree to the pot; stir to combine.
  5. Pour in vegetable broth and bring the mixture to a boil.
  6. Reduce heat and simmer for 20 minutes or until squash is tender.
  7. Use an immersion blender to puree the soup until smooth (or blend in batches in a blender).
  8. Stir in coconut milk, and season with salt and pepper to taste.
  9. Heat through for another 5 minutes, then serve warm.

Notes

For an extra creamy texture, garnish with a swirl of coconut cream and toasted pumpkin seeds before serving.

Find it online: https://queenofsugar.com/pumpkin-and-butternut-squash-soup-with-ginger/