Print

Pumpkin and Butternut Squash Soup with Ginger

Pumpkin and Butternut Squash Soup with Ginger
Print Recipe

This creamy Pumpkin and Butternut Squash Soup with Ginger offers a warm, flavorful blend perfect for cozy meals or as a comforting starter.

Ingredients

Scale
  • 2 cups pumpkin puree
  • 2 cups butternut squash, peeled and diced
  • 1 tablespoon fresh ginger, grated
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup coconut milk
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and garlic; sauté until translucent.
  2. Add grated ginger, cinnamon, and nutmeg; cook for 1 minute until fragrant.
  3. Add diced butternut squash and pumpkin puree; stir to combine.
  4. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes or until squash is tender.
  5. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer soup to a blender and puree in batches.
  6. Stir in coconut milk, season with salt and pepper, and heat through for another 5 minutes.
  7. Serve hot, optionally garnished with a drizzle of coconut milk or fresh herbs.

Notes

For extra depth, garnish with toasted pumpkin seeds or a swirl of crème fraîche before serving.

Find it online: https://wayofmama.com/pumpkin-and-butternut-squash-soup-with-ginger/