Appetizers / Soups / Salads

Butternut Squash and Pumpkin Soup takes 20 minutes to prepare.

Butternut Squash and Pumpkin Soup takes 40 minutes to cook.

Butternut Squash and Pumpkin Soup makes 6 servings.

The ingredients for Butternut Squash and Pumpkin Soup are:

1 (2 to 3 pound) butternut squash, peeled and seeded
16 oz canned pumpkin
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock

Seasonings (to taste):
Nutmeg
Salt and freshly ground black pepper
Garlic powder
Ground ginger
Curry powder

Here is how you make Butternut Squash and Pumpkin Soup:

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Add pumpkin. Stir and season. Serve.Serving Size: Makes approx 6 1-cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user BLUEKITTEN.

The nutritional information for Butternut Squash and Pumpkin Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 139.8

• Total Fat: 4.8 g
• Cholesterol: 10.9 mg
• Sodium: 755.3 mg
• Total Carbs: 24.8 g
• Dietary Fiber: 7.1 g
• Protein: 3.1 g