Butternut Squash Pumpkin Soup

Butternut squash and pumpkin are both excellent sources of vitamin A, which is important for maintaining healthy vision.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Butternut Squash Pumpkin Soup

Cooking Method: Blending, Boiling Cuisine: American, International Courses: Dinner, Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 2 cup Butternut Squash
• 1 cup Pumpkin Puree
• 4 cup Vegetable Broth
• 1 medium Onion
• 2 clove Garlic
• 2 tablespoon Olive Oil
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Ground Nutmeg
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 cup Coconut Milk

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until fragrant.
2. Add butternut squash, pumpkin puree, vegetable broth, ground cinnamon, ground nutmeg, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Use an immersion blender or transfer the soup to a blender to puree until smooth.
4. Stir in coconut milk and simmer for an additional 5 minutes.
5. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 24g8%

Sugars 8g

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.