@homewithlouiseg: 🍂 The temperature fell, so the soup pot emerged. This smooth Butternut Squash and Pumpkin Soup fills the home with fresh rosemary, sage, and thyme. Finished with heavy cream and crisp, seasoned croutons, it captures autumn in a bowl. 🥣✨ Save this recipe for your next cold evening! #FallRecipes #thanksgivingrecipes #CozyVibes #SoupSeason #butternutsquashandpumpkinsoup 🍲 The Recipe Ingredients For the Soup: Butternut squash & Sugar pumpkin: 1 medium squash & 1 small pumpkin (2 lbs each), peeled, seeded, and cubed Vegetable stock: 4–5 cups 1 large onion (chopped), 3 garlic cloves (smashed and peeled) 2–3 tbsp olive oil & 2 large knobs of butter Fresh rosemary, sage, and thyme (tied in a bundle), salt, black pepper, and optional red pepper flakes Finish: Fresh heavy cream For the Croutons: Bread: 3–4 thick slices crusty bread, cubed Seasoning: 2 tbsp olive oil, 1 tsp herbs de Provence, sea salt, and black pepper 👩‍🍳 Step-by-Step Instructions Sauté the Base: Warm olive oil and butter in a large pot over medium heat. Cook onion with salt and pepper for 5 minutes until softened. Add garlic; cook for about 1 minute, stirring. Add squash and pumpkin; season with salt , black pepper, and a pinch of hot red pepper flakes. Cook 5–7 minutes until lightly browned. Pour in stock and add the herb bundle. Bring to a boil, cover, reduce heat, and simmer for approx 30-40 minutes until tender. Toast Croutons: While the soup simmers, combine bread cubes with olive oil, herbs de Provence, salt, and pepper. Toast in a skillet over medium heat for 5–6 minutes until golden and crunchy. Blend & Serve: Discard the herb bundle. Puree the soup until smooth with an immersion blender or use a fine-mesh sieve for a restaurant-quality finish. Adjust seasoning and add salt if needed; ladle into bowls, add a swirl of heavy cream, and add the croutons. Note: If the soup is too thick and you prefer it thinner, add in a little more stock and heat. Enjoy your delicious and nutritious fall soup!

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Tuesday 06 October 2026 12:02:39 GMT