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Community Recipe
from [sarahwarrenone]
pumpkin butternut squash soup

pumpkin butternut squash soup

  • Yield: 10 servings


  • 29 ounce(s) libbys pumpkin puree
  • 12 ounce(s) frozen winter squash thawed
  • 5 shallots minced
  • 2 stalk(s) celery chopped
  • 2 leeks chopped
  • 2 carrots chopped
  • 1 tablespoon(s) cinnamon
  • 2 teaspoon(s) pumpkin pie spice
  • 1 teaspoon(s) allspice
  • 1 teaspoon(s) cayenne
  • 6-8 cup(s) low sodium chicken broth
  • 1/4 cup(s) almond milk (or any other milk/cream)
  • 4 sprig(s) thyme
  • 1 stevia/sweetner
  • 2 teaspoon(s) ground ginger


sautee shallots, leeks, celery, and carrots.

add pumpkin and squash-stir, cook about 5 min

add broth and bring to boil

add spices and thyme sprigs

simmer until all vegetables are very soft.

puree until everything is combined

add milk/cream until taste to liking

i add a touch of stevia to bring a little sweetness to the soup

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pumpkin butternut squash soup recipe