Butternut Squash and Pumpkin Soup

Butternut squash and pumpkin are both excellent sources of vitamin A, which is essential for healthy vision and immune function.

This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Butternut Squash and Pumpkin Soup

Cooking Method: Boiling, Simmering Cuisine: American Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Total Time 45 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 500 gram Butternut Squash
• 300 gram Pumpkin
• 1 piece Onion
• 2 cloves Garlic
• 750 milliliter Vegetable Stock
• 200 milliliter Coconut Milk
• 2 tablespoon Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 0.5 teaspoon Cayenne Pepper
• 1 teaspoon Paprika
• 10 gram Fresh Parsley

Instructions

1. Peel and dice the butternut squash and pumpkin.
2. Chop the onion and garlic.
3. Heat olive oil in a large pot and sauté the onion and garlic until translucent.
4. Add the diced squash and pumpkin to the pot and cook for 5 minutes.
5. Add vegetable stock, salt, black pepper, cayenne pepper, and paprika to the pot.
6. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes until the squash and pumpkin are tender.
7. Use an immersion blender or transfer the soup to a blender to puree until smooth.
8. Return the soup to the pot and stir in coconut milk.
9. Cook for an additional 5 minutes until heated through.
10. Serve hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 24g8%

Sugars 6g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.