Pumpkin-Butternut Squash Soup
Nothing is more comforting on a cold fall day than this creamy soup.
Prep Time 10 minutes mins
Cook Time 2 hours hrs 15 minutes mins
Total Time 2 hours hrs 25 minutes mins
- 2 Diced Onions
- 3 cloves Garlic
- 1 stick Butter (omit if soup is to be vegan - soup will still be delicious just not as rich)
- ¼ cup Olive Oil
- 4 cups Butternut Squash (cleaned and chopped)
- 6 cups Vegetable Stock (you can use chicken stock if you want)
- 1 cup Water
- 1 cup Apple Juice
- 1 tsp Salt
- ½ tsp Crushed Black Pepper
- 1 can Pumpkin Puree
In large saucepan sauté Onions, Garlic, Butter and Olive Oil.
When Onions are soft add Butternut Squash and continue sautéing for about 10 minutes.
Add Vegetable Stock, Water, Apple Juice, Salt, Crushed Black Pepper and Pumpkin Puree. Simmer soup for 1-2 hours.
With emersion blender puree until desired smoothness. If too thick add a bit more water. If too thin continue to simmer uncovered to reduce a little.
Serve hot as is or garnish with a dollop of sour cream. You can also serve this lovely soup in small hollowed out pumpkins or gourds.
Keyword Butternut, Pumpkin, Soup, Squash