Pumpkin Butternut Squash Winter Soup
Recipe by Annie Gager, MS, RD
December 17th, 2024
Soup is a meal. Let me repeat that for the men in the back… SOUP IS A MEAL. Now that I am married and live with my husband, meals aren’t revolved around solely what I want to eat. If it were me, I would be eating various dinners such as soup, cereal, scrambled eggs, cracker and cheese, etc… but my husband would quite literally starve (at least he says so).
So my husband was out of town for the past weekend and guess what - I lived off this soup and it was so good so I wanted to share the recipe with you! It’s an easy, warm, and flavorful winter soup that I think you would love.
Butternut Squash Winter Soup Recipe
Prep Time: 20 minutes Cook Time: 1 hour
Total Time: 1 hour 20 minutes Servings: 4-6 servings
Ingredients:
1 small pie pumpkin (or 1 15-oz can of 100% pumpkin puree)
1 butternut squash
2-4 tbsp extra virgin olive oil
1 cup low sodium broth (chicken or vegetable)
2/3 cup milk of choice (or sub extra broth)
1/4 tsp ground nutmeg
1/2 tsp garlic powder
1/2 tsp onion powder
salt + pepper, to taste
Optional toppings: pepitas, drizzle olive oil, sour cream chives
Directions:
First, preheat your oven to 350 degrees F and line 2 baking sheets with parchment paper.
With a large and sharp knife, slice your butternut squash in half. Using a spoon, scoop out the seeds of the squash. Place the squash on the baking sheet with the inside facing up. Repeat steps with pumpkin. With a fork, pierce the skin of the pumpkin and squash several times to allow steam to escape while baking.
Once both the pumpkin and squash are on the baking sheet without the seeds, drizzle with 2-4 tablespoons of olive oil. Bake for approximately 45-50 minutes — or until a fork easily pierces the skin.
Allow both the squash and pumpkin to cool (~10 minutes) and then scoop out the insides and place pumpkin and squash in a large pot on the stove over medium heat.
Add the broth and using a hand mixer, mix until well combined. Add in your milk of choice, spices, and mix again. If you don’t have a hand mixer — you can also use a regular blender. Although be careful since the contents will be hot.
Top with additional nutmeg for a warm flavor and serve with your favorite topping and a slice of yummy toasted bread. Enjoy!
Did you know that many orange vegetables (like butternut squash and pumpkin) are great sources of an antioxidant called beta-carotene?
Beta-carotene is converted into vitamin A and plays a vision health, immune health, and can slow the process of aging.
Pumpkin and squash are also great sources of fiber which can help with digestion and improve your gut microbiome diversity. All good reasons to try this recipe!
