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