butternut squash pumpkin soup

Amys Gluten Free Pantry

I love soup and stew season. One pot dishes make life a bit easier. This is a beautiful soup that can be made with cream for a richer product, or without for a cleaner, earthier flavor. Usually, I roast butternut squash for soups, but for this quicker version, I simmered it. You can do either.

For added depth, I tossed in one of my new favorite spice blends – Chinese Five Spice. Appealing to all five flavor senses, it adds a lovely flavor balance.

This is great served with a crisp glass of Sauvignon Blanc or Pinot Grigio.
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Prep time: 20 minutes
Total time:50-60 minutes
Yield: 6 servings
Special equipment: immersion blender

1 T olive oil
1 large onion, chopped
2 1/2 lbs. butternut squash peeled and sliced into 1 inch pieces
1 15 oz can canned pumpkin
1 tsp. Chinese Five Spice

1 tsp. salt
1/2 tsp. pepper
3 c. chicken or vegetable stock
1/2 c. half and half or cream optional
salt and pepper to taste
sour cream thinned with lime juice and lime twists as a garnish optional

  1. Saute onion in olive oil on medium heat until translucent, about 8 minutes.
  2. Add butternut squash, pumpkin, salt, pepper and stock and bring to a boil. Reduce and simmer 20-25 minutes until butternut squash comes apart when pierced with a fork.
  3. With immersion blender, puree soup to desired consistency. Taste and adjust for salt and pepper.
  4. Thin a few tablespoons of sour cream with lime juice so that it was be poured and drizzled over soup. Garnish with lime twist.

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