Soups

September 11, 2022

Pumpkin & Squash Soup

This soup is like fall in a bowl and super flavorful. In the winter, I like to eat soup for breakfast, and this is a great breakfast soup. I used canned pumpkin puree because it’s more difficult to find sugar pumpkins as we move into winter.

Pumpkin & Squash Soup

This soup is Whoel30 and Paleo compatible. It's savory and will warm you up during the cold winter months.

Prep:
10
min
cook:
35
min
total:
45
min
Author:

Elishah

Ingredients
  • 1 medium butternut squash- peeled, seeded, and cut into 3 inch chunks
  • 1 C pumpkin puree, from a can or jar
  • 2 T olive oil
  • 1 large yellow onion, small dice
  • 6 garlic cloves, minced
  • 1/2 tsp ginger powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 tsp rubbed sage
  • 2 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 4 C chicken broth
  • 1 C full fat coconut milk
  • pepitas- for serving
Instructions
  1. In a medium-sized soup pot on medium-low heat, add olive oil, onion, and garlic. Sweat the mixture until the onions are translucent and the mixture is fragrant about 5-7 minutes.
  2. Add the ginger, cinnamon, nutmeg, sage, sea salt, and pepper. Mix well and continue cooking for 1-2 minutes.
  3. Add the bone broth and squash to the pot and bring to a simmer. Continue simmering until the squash is fork-tender, about 10-15 minutes.
  4. Add the pumpkin puree and coconut milk to the soup pot and remove it from the heat. Use an immersion blender to puree the soup. It should be smooth and creamy when it’s thoroughly blended.
  5. Top the soup with pepitas and a drizzle of coconut milk before serving.

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