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RECIPE
10 INGREDIENTS 8 STEPS 35min

Butternut Squash Soup with Pumpkin Seeds

4.3
3 Ratings
"As soon as the evenings turn cool and the first hint of color hits the leaves, we think of butternut squash. This soup is a favorite use of this gorgeous veggie. It’s creamy without dairy, it’s filling, and is incredibly healthy." -Paleo Magazine
Butternut Squash Soup with Pumpkin Seeds Recipe | SideChef
"As soon as the evenings turn cool and the first hint of color hits the leaves, we think of butternut squash. This soup is a favorite use of this gorgeous veggie. It’s creamy without dairy, it’s filling, and is incredibly healthy." -Paleo Magazine
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Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
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35min
Total Time
$8.00
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1 bunch
Scallions
2 scallions per 2 servings
2 cups
Leeks
2 Tbsp
Coconut Oil
4 3/4 cups
4 cups
Vegetable Broth
1/2 cup
Coconut Milk
2 Tbsp
Pumpkin Seeds
1 tsp
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Estimated Total: Estimated Total:
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
582
FAT
29.4 g
PROTEIN
10.5 g
CARBS
79.4 g

Cooking Instructions

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Step 1
Peel Sweet Potato (1) and cut into half inch cubes and set aside. Slice the Scallions (1 bunch) thinly on the bias, and set aside. Cut the Leeks (2 cups) in half lengthwise and then into quarter inch slices across and set aside.
Step 2
Heat the Coconut Oil (2 Tbsp) in a medium saucepan over medium-high heat. When the oil is hot, add the cubed Butternut Squash (4 3/4 cups) and cook for five minutes.
Step 3
Add the sweet potato, and Ground Black Pepper (1/4 tsp) and Salt (1 tsp) . Saute for five more minutes.
Step 4
Add Vegetable Broth (4 cups) and bring to a boil over medium high heat. Reduce the heat to medium low and simmer for 20 minutes or until the sweet potato is tender, stirring occasionally.
Step 5
Remove the pot from the stove and pour the mixture in small batches into a blender. Blend on high speed until smooth. When each batch is finished blending, pour soup into a large bowl.
Step 6
Once all the mixture has been blended, return the pureed soup back to the saucepan. Stir in Coconut Milk (1/2 cup) until it is well incorporated. Bring soup back to a quick boil while stirring and remove from heat. Do not burn!
Step 7
Ladle the soup into two bowls. Top with green onions and Pumpkin Seeds (2 Tbsp) .
Step 8
Serve and enjoy!
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Nutrition Per Serving
Calories
582
% Daily Value*
Fat
29.4 g
38%
Saturated Fat
23.5 g
118%
Trans Fat
0.0 g
--
Cholesterol
--
--
Carbohydrates
79.4 g
29%
Fiber
13.2 g
47%
Sugars
17.4 g
--
Protein
10.5 g
21%
Sodium
2734.0 mg
119%
Vitamin D
--
--
Calcium
301.8 mg
23%
Iron
7.9 mg
44%
Potassium
2015.6 mg
43%
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