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Winter Squash & Pumpkin soup
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 yellow onion diced
- 1 medium butternut squash peeled, seeds removed and diced (3-4 cups)
- 1 acorn squash cut in half and seeds removed
- 4 cups vegetable broth
- 1 can pumpkin puree 15 oz
- 1 cup coconut milk
- 1/2 teaspoon curry powder
- 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 400 degrees.
- Place acorn squash cut sides up and roast for 40 minutes.
- Melt butter and oil in stockpot over medium heat. Add onion and saute for 3-4 minutes.
- Add vegetable broth and butternut squash. Bring to a boil. Cover pot and reduce heat to low and allow to simmer for 25 minutes.
- Once acorn squash is done, scoop out flesh and add to stockpot, followed by pumpkin puree.
- Using an immersion blender* puree until smooth.
- Add in coconut milk, cinnamon, and curry powder. Stir until fully incorporated. Add in more vegetable broth if the soup is too thick for your liking.
Notes
*If you do not have an immersion blender, carefully add the soup to a blender. This might need to be done in smaller batches to not overload. Also if using a blender make sure to vent it on top to not overheat.
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