Easy Dairy-Free Butternut Squash and Pumpkin Soup

I love a good bowl of hot soup on a chilly evening. Sometimes chili is a little too heavy and you just need something simple and light, yet still cozy. It’s easy on the digestive tract in the evenings, and full of flavor and nutrient dense ingredients. Sometimes you just don’t want a massive meal right before bed, ya feel?

Both butternut squash and pumpkin are some of my favorite fall flavors, so I thought I’d combine them into one delicious recipe. It uses bone broth for a little extra protein and no heavy creams to keep it on the lower fat/lighter side of things.

This healthy soup recipe is so flavorful and perfect to prepare ahead of time for dinner several nights a week or to freeze and save it for later.

If you love butternut squash as much as I do, you’ll love this recipe. 

Give it a try and let me know what you think! Be sure to post a pic and tag me on Instagram if you do :) 

xxSlim

Prep Time: 15 minutes 

Cook Time: 30 minutes 

Total Time: 45 minutes

Serves: 4

Ingredients 

2 tsp minced garlic

1 yellow onion, diced

2 tsp extra virgin olive oil

1.5 tsp cinnamon 

1 tsp sage 

2 tsp rosemary 

1 medium butternut squash, peeled & cubed (~1 inch cubes)

2.5 c chicken bone broth (you can swap vegetable broth to make it vegetarian/vegan friendly)

1 c water

1 can pumpkin puree

1 tbsp maple syrup 

Instructions

1. Heat the oil in a dutch oven or large pot over medium-high heat. Add the garlic and cook for 30 seconds before adding in the onion. Cook until onion is turning translucent. 

2. Add in the butternut squash, then add the spices, stir together and cook for 30 seconds or until fragrant. 

3. Pour in the bone broth and the water. Bring to a boil and then lower the heat to low and cook covered for 25 minutes or until the squash is soft enough to easily poke with a fork. 

4. Next, use an immersion blender to puree the butternut squash in the pot (you could also carefully transfer the contents of the pot to a blender instead). Combine until well mixed. 

5. Add in the pumpkin puree and maple syrup and blend again until thoroughly combined. 

6. Cook for another 5 - 10 minutes on low heat. 

7. Top with pomegranate seeds, fresh time or whatever other toppings you would like, serve, and enjoy!