Ingredients for Best Ever Pumpkin Or Butternut Squash Soup
- 2 cups cubed fresh pumpkin (or butternut squash)
- 2 medium potatoes, peeled and cubed
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 6 cups water (or vegetable broth)
- 1/2 cup heavy cream (optional)
- 2 tablespoons olive oil
- Salt, to taste
- Pepper, to taste
- Fresh oregano, for garnish (optional)
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How to Make Best Ever Pumpkin Or Butternut Squash Soup
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Sauté 1 medium yellow onion, thinly sliced, and 2 cloves garlic, minced, until softened (about 5 minutes).
- Add 1 (15-ounce) can pumpkin puree or 2 cups cubed butternut squash and 2 medium potatoes, peeled and cubed, to the pot. Pour in 6 cups of vegetable broth or water, ensuring all vegetables are submerged.
- Stir in 1 teaspoon dried oregano. Bring to a boil, then reduce heat to low, cover (partially, to allow steam to escape), and simmer for 20-25 minutes, or until the squash and potatoes are very tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth (or leave chunky for a rustic style).
- Return the soup to the pot and warm through. Stir in 1/2 cup heavy cream (optional).
- Season to taste with salt and pepper.
- Serve hot, garnished with a swirl of extra cream and a sprinkle of fresh oregano (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
4g
Fat
0g
Carbs
5g
