On cold days, there is nothing better than having a nice warm bowl of Butternut Squash & Pumpkin soup. This is the soup you will make over and over again because it’s so quick, easy and full of flavour. I love to add toppings to my soups for added texture and taste. Here I used sage butter, roasted cherry tomatoes and pumpkin seeds.
Butternut Squash and Pumpkin Soup
- 2 tbsp olive oil
- 1 leek, chopped
- 1 butternut squash, peeled and chopped
- 1 pumpkin, peeled and chopped
- 1 vegetable stock cube
- 1 tsp cinnamon
- 150 ml cream
- 1 tsp salt
- 1 tsp pepper
- Sprinkle of pumpkin seeds
Chop the leek, and peel and chop the butternut squash and pumpkin into chunks. Heat the oil in a saucepan and gently cook the leek and butternut squash and pumpkin until it starts to soften and turn golden.
Pour water into the saucepan, until the butternut squash and pumpkin is covered. Add one vegetable stock cube in the pan and cinnamon. Bring to the boil and simmer until the squash and pumpkin is very soft.
Remove from heat and use a hand held food processor to blend until smooth. If you prefer a thinner consistency, add a little more water. Season to taste with salt and pepper, and stir through the cream.
Ladle the soup into bowls, drizzle over a bit of cream and sprinkle with pumpkin seeds if desired!