Pumpkin Butternut Squash Soup

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Soup Season: the time of year that begins when the weather turns even the slightest bit chilly, and ends whenever I can go outside in less than a sweater without wanting to die.

That usually ends up being mid-September to mid-June. I am always freezing. But that’s okay, because soup is one of my favorite things!

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My pumpkin love is well documented here (and here and here), but I have a hard time with pumpkin soup. So many recipes are perfectly lovely but they’re also pureed, and I have a texture thing with pureed soups.

I really, really wanted pumpkin soup, though, so I made my own.

Pumpkin Butternut Squash Soup

Ingredients

  • 1 medium onion, chopped
  • 6 cups vegetable broth
  • 1 (15 oz.) can pumpkin puree
  • 2 cloves garlic, minced
  • ¼ cup feta cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • 1 butternut squash, cubed
  • salt and pepper to taste

Directions

  1. Sauté onion in a large pot until tender.
  2. Add broth, pumpkin, and garlic and bring to a boil.
  3. Reduce heat to medium and stir in cheese until melted.
  4. Add garlic powder, onion powder, parsley, cumin, and cinnamon. Adjust to taste.
  5. Stir in squash and cook until tender– don’t overcook or the squash will break down.
  6. Season with salt and pepper.

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4 thoughts on “Pumpkin Butternut Squash Soup

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