Spiced Butternut-Pumpkin Soup

Southern Living
Spiced Butternut-Pumpkin SoupRecipe
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
This yields more than enough for appetizer-size servings. Divide up the leftovers, and freeze for a last-minute meal during the busy month of December.
Makes 15 cups


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2 tablespoons butter
1 large sweet onion, diced
1 large red bell pepper, chopped
3 garlic cloves, minced
2 tablespoons finely grated fresh ginger
1 medium-size butternut squash, peeled and cubed (about 1 3/4 lb.)
1 small pumpkin, peeled and cubed (about 1 3/4 lb.)
1 large sweet potato, peeled and cubed
1 large Granny Smith apple, peeled and cubed
1 (32-oz.) container low-sodium chicken broth
2 bay leaves
1 1/2 teaspoons red curry paste*
1/2 teaspoon ground pepper
3/4 cup whipping cream
1 tablespoon fresh lime juice
Salt and pepper to taste


Total: 1 Hour, 35 Minutes

1. Melt butter in a large Dutch oven over medium-high heat; add onion and bell pepper, and sauté 8 minutes or until onion is golden. Stir in garlic and ginger, and cook 1 minute. Add squash, next 7 ingredients, and 4 cups water. Bring to a boil, reduce heat to medium-low, and simmer 20 minutes or until vegetables are tender. Remove from heat, and let stand 30 minutes, stirring occasionally. Remove and discard bay leaves.

2. Process soup, in batches, in a blender until smooth. Return to Dutch oven, and stir in cream. Bring to a simmer over medium heat; stir in lime juice, and season with salt and pepper to taste.

*1 tsp. curry powder may be substituted.

Note: 3 lb. butternut squash may be substituted for 1 3/4 lb. butternut squash and 1 3/4 lb. pumpkin.

Created date

November 2010