It’s soup season!  Who’s excited?  THIS GIRL!!  I love myself a heaping salad, but when the temperature drops and there’s soup simmering on the stove I can’t help but get just a bit giddy.  It reminds me, IT’S ALMOST CHRISTMAS!!!!  Too soon?  xx- Sarah  {more after the jump}

Curried Pumkin and Butternut Squash Soup


– 6 cups of peeled, cubed pumpkin

– 6 cups of peeled, cubed butternut squash

– 3 cloves of crushed garlic

– 1 medium onion

– 16 oz of vegetable stock

– 2 cups of water

– 1 tablespoon coconut oil

– 1 1/2 teaspoon sea salt (more of less to taste)

– 1/4 teaspoon pepper

– 1 tablespoon curry (more or less to taste)

– coconut milk and pepitas to garnish



– Halve, peel and de-seed pumpkin and butternut squash.  Cut into 1″ cubes and set aside.

– Chop onion and cook over medium-low heat in a large, heavy bottomed soup pot with coconut oil and garlic.  Cook until onions are softened, being careful not to burn the garlic.  Add curry (start with 1/2 tablespoon and add more as it cooks and you can adjust to your preference).  Cook for an additional minute.

–  Add pumpkin, squash, vegetable stock, 2 cups of water, salt and pepper.  Bring to a boil.  Reduce heat and simmer over medium/low heat until squash and pumpkin are easily pierced with a fork.

– Let cool enough to transfer to a blender and puree. Adjust salt and curry after blending. Serve hot with a goood swirl of coconut milk and a sprinkling of pepitas.

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Reader Comments

  1. Sarah|

    I'm so with you on this! I LOVE soup season, and this recipe is perfect for this chilly autumn day in Connecticut!

  2. Amanda|

    Ahhhh this looks amazing. Perfect for a chilly fall day like today! Butternut squash is one of my all-time favorites…thanks so much for sharing!

  3. Lisa Riley|

    Sarah, may I ask what your diet is specifically? It definitely seems vegan but bordering on raw maybe?

  4. Jessica (Coco/Mingo)|

    I keep saying this everywhere, but pumpkin is my favorite thing in cooking and desserts! I love pumpkin soup!! I love that this recipe mixes pumpkin and buttersquash – I will have to add this to my list of wintery soups to be had!!

  5. Bogi|

    I am totally with you on this! I am getting into holiday mood and I've been cooking all those heavenly delicious soups and kicked off the fall season with a rich bowl of minestrone with butternut squash of course. 🙂 I am going to try this recipe this weekend.