Butternut Squash Pumpkin Soup

By • January 12, 2016 0 Comments

1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: A lighter, insanely creamy version of your favorite comfort food. A filling healthy calorie friendly soup with all the traditional nutty sweet rich flavor, it's sure to warm you up on the coldest of days! Kelli @Hungry Hobby


Makes 6

  • 15 ounces pumpkin puree
  • 15 ounces cooked buttnerut squash
  • 4.5 ounces sweet potato
  • 1/2 cup light coconut milk
  • 1.5 cups vegetable stock
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon all spice
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1.5 tablespoons honey
  1. Combine all ingredients in a high powered blender and blend on high for 6-7 minutes, should be steaming when done. OR Combine all ingredients in a blender or food processor and puree. Once pureed transfer to a large pot and heat on medium till bubbling/boiling. Stir ever 1-2 minutes while heating.
  2. SERVE Immediately while hot, garnish with pumpkin seeds and parsley. Bacon would be lovely to if you are a meat eater.

More Great Recipes: Vegetables|Soups