The Pioneer Woman Tasty Kitchen
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Butternut Squash Soup

4.71 Mitt(s) 7 Rating(s)7 votes, average: 4.71 out of 57 votes, average: 4.71 out of 57 votes, average: 4.71 out of 57 votes, average: 4.71 out of 57 votes, average: 4.71 out of 5

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Level: Easy

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Description

A wonderful taste of fall that is good for you and oh so easy to make! The fact that it’s gluten free and vegan is just a bonus.

Ingredients

  • 2 Tablespoons Canola Oil
  • 5 cups Butternut Squash, Peeled And Cubed (about 1 1/2 Lbs)
  • 2 cups Russet Potatoes, Peeled And Cubed
  • 1 teaspoon Salt
  • ½ teaspoons Freshly Ground Black Pepper
  • 2 cups Leeks, Washed And Sliced (2 Medium)
  • 6 cups Broth (chicken Or Vegetable)
  • ½ cups Non-dairy Milk (coconut Milk Is Great In This!)
  • 2 whole Green Onions, Chopped
  • FOR TOASTED SPICE PUMPKIN SEEDS:
  • ⅔ cups Pumpkin Seeds (green, Shelled)
  • ½ teaspoons Salt
  • ¼ teaspoons Pumpkin Pie Spice
  • ¼ teaspoons Chili Powder

Preparation

Heat oil over medium high heat. Add squash, potato, salt, and pepper to pot. Sauté for 3 minutes. Add leek and sauté for 1 minute. Stir in broth (enough to cover the potatoes and squash) and bring to a boil. Reduce heat and simmer about 20 minutes or until potato is tender, stirring occasionally.

Blend in batches in a blender until smooth, or use a hand immersion blender to puree. Stir in coconut milk. Pour soup into bowls, garnish with chopped green onions and toasted spice pumpkin seeds (see below for directions). Sit back and enjoy this wonderful taste of fall!

Toasted Spice Pumpkin Seeds:

Heat oil over medium high heat. Add pumpkin seeds and cook, stirring often, until golden brown, about 4 minutes. Transfer seeds to a small bowl and toss with salt and spices.

7 Comments

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kauai17 on 11.23.2009

I made this for dinner tonight and it was a huge hit. It was really easy to make, but definitely impressed my guests. The soup looked like it came straight out of gourmet magazine. The flavors of the vegetables blended together and complimented each other perfectly. We loved the smoothness the coconut milk gave it and the toasted pumpkin seeds were a fabulous topper. Thanks for sharing!!!!

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jem2692 on 10.11.2009

We had this last night for dinner (and lunch today) and it is fantastic. I thought the spiced pumpkin seeds added the perfect flavor. For presentation, I mixed some of the coconut milk with some sour cream in a ziplock bag, snipped the corner and piped a spiral onto the soup, then used a toothpick to drag lines out from the middle. After a sprinkling of the pumpkin seeds, my daughter exclaimed, “We’re having spider web soup for dinner!”

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kojak on 10.5.2009

This was delicious!! I used pistachios instead of pumpkin seeds because I had them on hand. Great flavors and I will definitely be making again.

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genla on 10.2.2009

You can use the butternut squash seeds themselves, instead of buying extra pumpkin seeds, just wash them, dry then and continue with the recipe.

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The Healthy GF Life on 10.1.2009

The soup does not get stringy at all, I believe the hand immersion blender I use purees so well that it’s not a problem. (I could see if you just mashed it with a potato masher it could be possibly be stringy.) This is a family favorite in our house, and for me, because it’s so tasty and quick. I think the leftovers are better than the night we make the soup too!

7 Reviews

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kender3 on 10.13.2013

Edible. That’s about it. (And I do love butternut squash!) I think the leek was the biggest problem. (I did use the coconut milk.)

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Kelly on 1.16.2013

Delicious!

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manny on 12.28.2012

This is the best butternut squash soup that I’ve ever had – EVER. Instead of buying pumpkin seeds, I just used the seeds from the butternut squash. This worked perfectly. The spices on the seeds are divine. Super easy and amazing.

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Stephanie Johnson on 11.8.2012

Loved this soup! I probably missed out because I didn’t get a chance to make pumpkin seeds but I’m still in love! My 2 year old ate 2 and half bowls of it!

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dordahsa on 10.9.2011

I have been on the hunt for the perfect butternut squash soup and this is it! It’s creamy and packed with flavor–the coconut is a surprising addition that works well. I added curry, chili powder, and ground cloves for some extra punch.

I will definitely make this again.

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