Squash and Pumpkin Soup
Squash and pumpkin soup is a crowd-pleaser. It's vegan, gluten-free, and can be made ahead of time, making it perfect for busy weeknights or dinner parties. Plus, it’s a fantastic way to use up those fall vegetables. The flavors are warm and comforting, making it the perfect dish to enjoy when the weather starts to cool down.
Ingredients
- 1 small pumpkin peeled and diced
- 1 butternut squash peeled and diced
- 1 large onion chopped
- 2 cloves of garlic minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Peel and dice the pumpkin and butternut squash.
- Heat a splash of olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic.
- Sauté until soft and fragrant, about 5 minutes.
- Add the diced pumpkin and butternut squash to the pot.
- Stir and cook for about 10 minutes until softened.
- Pour in the vegetable broth.
- Add the ground cinnamon and nutmeg.
- Stir well, then bring the mixture to a boil.
- Reduce the heat to low and let it simmer for about 30 minutes.
- Check that the squash and pumpkin are tender.
- Use an immersion blender to blend the soup until smooth (or carefully transfer to a regular blender in batches).
- Stir in the coconut milk.
- Let the soup simmer for another 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with a swirl of coconut milk or roasted pumpkin seeds if desired.