It is that time of the year when soup starts to sound really good. Whether you are looking for a main course for Lunch or a side dish for the Holidays, a bowl of hot soup can be the perfect answer!
As always, thanks for Spending Time In My Kitchen!
Butternut Squash and Pumpkin Soup
8
servings20
minutes1
hour30
minutesThe perfect soup for any meal of the day!
Ingredients
1 1/2 cups cooked butternut squash (approx 2 small or 1 large)
Drizzle of olive oil
1 carrot, rough chopped
1/2 stick of unsalted butter
1 sweet onion, chopped
1 rib celery, chopped
1 1/2 cups pumpkin puree
2 chipotle chile
6 cups chicken stock
2 cups heavy cream
1 tsp allspice
1 tsp cinnamon
2 tsp tumeric
1 tsp cinnamon for garnish on top of soup
Salt and pepper to taste
Directions
- Peel butternut squash and cut into cubes. Rough cut the carrot.
- Lightly salt the cubes and the carrot; drizzle with a little olive oil, and roast in oven for 40 minutes at 400° until nicely browned.
- Melt butter in a soup pot and add chopped celery, and onion and cook over medium heat until vegetables are soft.
- Add pumpkin puree, squash cubes, carrot, chipotle chile, tumeric and chicken stock to pot. Simmer ingredients for 30 – 45 minutes
- Use immersion blender to all ingredients in the pot to get a velvety smooth texture to the soup.
- Add cream, cinnamon, allspice to puree mixture. Simmer another 10 minutes.
- Sat and pepper to taste
- Enjoy!
Notes
- For your info, I used a 10 quart stock pot to cook my soup.
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