Description
A rich and velvety soup with a perfect balance of sweet pumpkin, earthy butternut squash, and a smoky kick from chipotle powder. This comforting, fall-inspired soup is sure to warm you up with its bold flavors and creamy texture.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chipotle powder
- 1 can (15 oz) pumpkin puree
- 1 small butternut squash, peeled, seeded, and chopped
- 4 cups vegetable broth
- Salt and pepper to taste
- Optional toppings: sour cream, pepitas, chopped cilantro
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Stir in the cumin and chipotle powder, and cook for another minute.
- Add the pumpkin puree, butternut squash, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender.
- Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste.
- Serve hot with optional toppings, if desired.
Notes
- For a smoother texture, blend the soup longer or strain it after blending.
- Adjust the amount of chipotle powder to control the spice level.
- You can substitute chicken broth for a non-vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes