Some things are just too sweet and simple. My butternut squash and pumpkin soup is one of them and it’s almost too easy to be true. Let me warn you though, if you are like my good friend Karen and like chunky “busy” soups, then you are going to be disappointed but hey, there is hope. I may win you over with this one.
Six simple ingredients
1 tbsp salted butter
2 small roasted butternut squash
2 lbs pumpkin
1/2 tsp cinnamon
thumb of freshly grated ginger
almond milk (or any other)
Melt butter in saucepan and add pumpkin cut into small chunks.
Add ginger and cinnamon, stir to coat pieces and cover to steam. Check periodically to stir and prevent burning …who wants burnt soup? LOL
When pumpkin has broken apart, mix in the squash removed from its skin and cover to allow squash to be fully heated.
Remove pot from stove and allow to cool before blending in batches.
Return puree to stove on low heat and add almond milk until desired thick/thinness is reached.
Feel free to add salt if you want but I don’t find it necessary. SO delicious just as is.
Oh and a little tip, when buying pumpkin for soup I always get the West Indian Garden pumpkin which is usually a bright orange colour. That colour let’s you know what’s up with beta-carotene content. but here’s what else the orange beauty packs in terms of nutritional value.
Pumpkin Nutrition Facts
(1 cup cooked, boiled, drained, without salt)
Protein 2 grams
Carbohydrate 12 grams
Dietary Fiber 3 grams
Calcium 37 mg
Iron 1.4 mg
Magnesium 22 mg
Potassium 564 mg
|Zinc 1 mg
Selenium .50 mg
Vitamin C 12 mg
Niacin 1 mg
Folate 21 mcg
Vitamin A 2650 IU
Vitamin E 3 mg
We have been having some rainy days recently her in Bim , so if this is where you call home, make up a pot of this perfect cozy weather meal tonight.