November is finally here and Christmas is right around the corner. For me, that means there’s lots more baking to come, but I need a break from it at the moment. So, I decided this month will be about savoury things, and I’ll save the sugar for later. As I now have a hand blender, I thought I’d make a smooth Pumpkin & Butternut Squash soup. Here is what you’ll need:
2 tablespoons Olive oil
- 2 leeks, sliced
- 2 celery stalks, sliced
- 1 medium onion
- 1 clove/ 1 teaspoon crushed garlic
- 1 can (~2 cups/425 g) puréed pumpkin
- 1 pound (~3 cups/500 g) cubed Butternut squash
- 6 cups water
- 3 chicken stock cubes
- 1/2 teaspoon sage
- 1/2 teaspoon thyme
First chop up the leeks, onions, celery, and butternut squash. I like to have all my ingredients ready to go before I switch on the oven.
Heat about 2 tablespoons of olive oil in a pan on medium heat. Then add the leeks, onions, celery, and garlic. Cook 5-10 minutes, or until soft.
Once the veggies are cooked and soft, add the pumpkin and butternut squash.
Then add the water and stock cubes. If you’d like to make this vegan, just add vegetable stock.
Stir until the stock cubes are dissolved, then simmer for around 30 minutes, or until the squash is very soft.
Turn down the heat at this point. If you have a hand blender, you can then now make the soup smooth. You can also use a regular blender, or even a potato masher to smooth it up.
Lastly, add the sage and thyme. I tend to add dry spices at the end. Let simmer for another 10 minutes.
And there you have it, Pumpkin & Butternut Squash soup! This is healthy, tasty, and very filling. It’s full of fiber and vitamins, and is perfect for these cold, dark evenings.
You can enjoy it on its own, or you can add toppings such as pumpkin seeds or a bit of parmesan cheese. My husband cooked up some chorizo chunks to add to his soup which really added some amazing flavour. Try your hand at making this soup and you’ll have a very happy tummy, and lots of leftovers to boot! Thanks for reading and Happy Eating!