Pumpkin Butternut Squash Soup

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Pumpkin Butternut Squash Soup

Total Time 30 minutes
Servings 4


  • 1 lb 1 lb of butternut squash (about a medium one), peeled and cut into large pieces
  • 1 can pumpkin puree
  • 1 small onion, diced
  • 1 tbsp avocado oil
  • 4 cups broth (add more for thinnner consistency)
  • 1/2 tsp turmeric
  • 1/2 tsp ground pepper
  • 1 tsp salt
  • 1/2 tsp ginger powder (optional)


  • Add onion and avocado oil to a large pot and saut? on medium-high heat until translucent.
  • Add broth, butternut squash, pumpkin puree, turmeric, ground black pepper, salt, and ginger powder.
  • Reduce heat to low and cover. Simmer for about 15-20 minutes or until the butternut squash is soft.
  • Remove from heat and using a immersion or regular blender, blend until smooth and creamy consistency.
  • Top with green onions, roasted pumpkin seeds or croutons.

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