Pumpkin Squash Soup


There isn't anything I love more on a cool fall night than a bowl of soup.  This one has all the classic flavors of fall too.  Pumpkin, Butternut Squash & yummy seasonings like thyme & sage.  

I came up with this recipe after a trip my husband & I took last fall to this lovely resort in South Carolina.  The restaurant in the hotel served this amazing squash & pumpkin soup every day we were there at lunchtime & I couldn't stop thinking about it.  I knew I had to figure out how to make a version of it at home.  

This one definitely does the job of recreating what I had in South Carolina & giving me the cozy, comforting feeling of fall.  Actually I'll be making this soup all winter long.  Who says pumpkin has to be confined to October & November?


This soup makes a really good size pot, so if you don't eat it all, it freezes beautifully.  Just put leftovers in portion size containers & freeze.  That way when the feeling of needing a warm bowl of goodness strikes, all you have to do is pull it from the freezer.  I've also found that pulling out a frozen bowl of this soup in the morning & sticking it in a lunchbox, makes it perfect thawed for heating up at lunch time! 

Pumpkin Squash Soup


1 large butternut squash

1 yellow onion, peeled & chopped

1 fennel bulb, sliced

1 large sweet apple, peeled, cored & chopped

4 cups vegetable broth

2 - 15 ounce cans pumpkin puree

1 can {full fat} coconut milk

6 cloves garlic

1/4 cup olive oil

1 tablespoon dried thyme

2 teaspoons salt*

1 teaspoon pepper

1/2 teaspoon ground sage


preheat the oven to 350º.  place the whole butternut squash into the oven for 1 hour to bake.  allow to cool enough to slice open & scoop out flesh.

In a large stockpot, heat the olive oil over medium high heat & sauté the onion & fennel for 5 minutes, stirring occasionally.

turn heat down to low & add the butternut squash, pumpkin puree & garlic to the pot.  stir everything together.

add in all other ingredients {except coconut milk}, turn heat up & bring to a boil for about 2-3 minutes.  cover pot with a secure lid, reduce heat to low & cook 1 hour.

turn off the heat, remove the pot from burner & add in coconut milk.  use an immersion blender & puree soup until smooth.  {you could also use a blender, but please do so carefully.  placing hot liquid in a blender must be done with extreme caution.  watch this video for some tips}

serve immediately

* due to the size of the butternut squash, the amount of salt you will need will vary.  i always start with
2 teaspoons in this recipe. once it is done, taste it,
adding in more salt by 1/4 - 1/2 teaspoon
increments until you get the desired flavor.

Love, Cara