Nothing says Thanksgiving like the smell of pumpkin and fall spices, add butternut squash to the mix and you can smell that fall is in the air. That’s exactly what’s in this soup recipe -pumpkin, butternut squash, cinnamon and a few other spices that will fill your kitchen and house with the nutty taste of Fall and fill your tummy with satisfaction.
What You’ll Need to Make this Pumpkin and Butternut Squash Soup:
- 1 1.5-pound butternut squash
- 1 15-ounce can of pumpkin puree
- 1.5 cups chicken broth
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon dried thyme
- 1 cup half & half
- Salt and pepper to taste
- Chopped pistachio nuts for garnish
Step 1: Roast the Butternut Squash
- Preheat the oven to 375°F
- Spray a 9 x 13 (or slightly bigger) baking dish with cooking spray
- Wash the butternut squash, cut it in half lenghtwise and clean the seeds from the inside
- Place the two halves skin side up in the prepared 9 x 13 baking dish and pierce the skins of each several times with a fork
- Roast for about 60 minutes until you can poke through with a fork smoothly
Step 2: Blend the Ingredients
- Allow the roasted butternut squash to cool and then with a spoon scoop the insides and add it to a large blender like this one
- Add the chicken broth, pumpkin puree, cinnamon and thyme and blend until a very smooth texture
- Transfer the blended mixture to a saucepan
Step 3: Finish the Soup on the Stovetop
- Heat the blended mixture over medium-low heat
- Once heated, slowly whisk in the half & half until combined
- Add salt and pepper to taste
Step 4: Serve the Soup
- Pour the pumpkin and butternut squash soup into bowls and garnish with the chopped pistachio nuts!
