Creamy Pumpkin and Butternut Squash Soup: A Comforting Fall Delight

Creamy Pumpkin and Butternut Squash Soup: A Comforting Fall Delight What could be better than cozying up with a bowl of rich, creamy soup when the weather turns chilly? This pumpkin and butternut squash soup is the ultimate fall comfort food. With its velvety texture and perfect balance of sweet and savory flavors, this soup will quickly become your go-to recipe for the season. Plus, it’s healthy, easy to make, and packed with nutrients to boost your energy and mood. Both pumpkin and butternut squash are naturally sweet and full of fiber, making this soup satisfying and guilt-free. Their earthy flavors blend beautifully with warm spices like cinnamon and nutmeg, while a splash of coconut milk adds creaminess without the dairy. Whether you're hosting a cozy dinner or just looking for a simple weeknight meal, this soup delivers in both taste and nutrition. Here’s what you’ll need to serve 4 people: Ingredients: 2 cups pumpkin puree (canned or fresh) 2 cups butternut squash, peeled and diced 4 cups vegetable broth (or chicken broth for extra richness) 1 onion, finely chopped 2 garlic cloves, minced 1 tablespoon olive oil 1 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1 cup coconut milk (or heavy cream for a richer option) Salt and pepper to taste Optional: pumpkin seeds or a drizzle of olive oil for garnish Start by heating the olive oil in a large pot over medium heat. Sauté the chopped onion and garlic until softened and fragrant—about 5 minutes. Then, add the diced butternut squash and let it cook for another 5 minutes, stirring occasionally. Next, pour in the vegetable broth, pumpkin puree, cinnamon, and nutmeg. Stir well to combine and bring the mixture to a boil. Reduce the heat and let it simmer for 20 minutes, or until the butternut squash is tender. Once the squash is soft, remove the pot from the heat and blend the soup until smooth (an immersion blender makes this step a breeze). Stir in the coconut milk, season with salt and pepper, and simmer for an additional 5 minutes. Serve warm with a sprinkle of pumpkin seeds or a drizzle of olive oil for added texture. So, what will you top your creamy pumpkin and butternut squash soup with? Let us know in the comments if you gave it a try, and share your favorite twists on this classic fall recipe!