Let’s talk savvy yummy goodness for a minute. It wouldn’t be fall without the big orange gourds we call pumpkins. You can find them everywhere and in everything like pumpkin cookies, pumpkin cakes and pumpkin coffees. So why not in soup?
If you ever wanted to know what fall tastes like, well this recipe is it. Savory Pumpkin Squash Soup has the creaminess of pumpkin blended with the spice of cinnamon and ginger with a slight sweetness of honey. It’s warm and inviting and just plain makes you smile. I promise one bowl will not be enough. Now that’s what I call savvy fall goodness.
Till next time, I will be Doin’ My Best at Cookin’ Savvy!
Savory Pumpkin Squash Soup
- 2 bags (10 ounces each) frozen butternut squash
- 1 can (15 ounces) pumpkin
- 1 1/2 cups applesauce
- 3 cups chicken broth
- 1 cup brown sugar
- 8 ounces cream cheese
- 2 tablespoons onion powder
- 1 tablespoon cinnamon
- 1 teaspoon curry powder
- 1 teaspoon ginger
- 1 teaspoon salt
- 3/4 cup heavy cream, plus additional for serving (optional)
- 2/3 cup honey
- crusty bread
- In Dutch oven over medium heat, use hand blender to combine butternut squash, pumpkin, applesauce, broth, brown sugar, cream cheese, onion powder, cinnamon, curry powder, ginger, salt, 3/4 cup heavy cream and honey. Blend until chunks of butternut squash are completely broken down.
- Simmer 20 minutes then serve with pumpkin seeds on top and extra cream, if desired. Serve with crusty bread.