Pumpkin & Butternut Squash Soup

By • October 4, 2016 0 Comments

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Makes 1 large pot

  • 1 yellow onion (diced)
  • 1 medium carrot (peeled & diced)
  • 2 stalks celery (diced)
  • 6 cloves garlic (rough chop)
  • 1/2 cup dry white wine
  • 2 bay leaves
  • 1 teaspoon Hungarian paprika
  • 1 butternut squash (halved, peeled & seeds removed)
  • 15 ounces can pumpkin puree
  • 15 ounces can Cannellini Beans
  • 1 spring rosemary
  • 4 cups homemade or low sodium chicken broth
  • 4 cups water
  • 1 cup cream
  • 1/2 cup Parmesan (grated)
  • salt and pepper
  • olive oil
  1. Heat a Dutch over or soup pot over medium heat and add olive oil. Add in onion, carrot, celery, salt and pepper. Let soften for 5 minutes. Add garlic and cook for 1 more minute.
  2. Deglaze pan with dry white wine and let reduce for 2-3 minutes. Now add paprika and bay leaves.
  3. Now add in previously peeled and cubed butternut squash, can of pumpkin puree, and drained Cannellini beans. Add a big pinch of salt, pepper and add rosemary. Put the rosemary in a spice bag if you have it. Mix and let cook together for 5 minutes.
  4. Add in chicken broth and water, with another generous pinch of salt and pepper. Bring to a boil and then reduce to a simmer. Cover and let simmer for 45 minutes.
  5. Turn off heat. Using a spider or slotted spoon, remove about 1/4 - 1/2 of the chunks to a bowl. Set aside. With an immersion blender, puree everything left in the Dutch oven, until very smooth.
  6. Add back in the un-pureed hunks of veggies and beans. Add the cream and parmesan as well. Stir everything together and taste. Adjust seasoning as necessary. Serve warm with toasted bread or a grilled cheese.

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