Butternut Squash & Pumpkin Soup With Smoked Salmon
Batten down the hatches! It's been a wet and windy November in the Pacific Northwest, which means soup season is officially here! There is nothing more comforting than a hearty bowl of butternut squash soup. We took a classic recipe and kicked it up a notch by adding pumpkin and topping it off with our traditional smoked salmon.
The combination of savory smoked salmon with sweet butternut squash creates a fantastic balance of flavor, making this soup an easy choice for hosting or weeknight dinners alike. Now that squash season is in full swing, there are so many wonderful varieties in the grocery stores to choose from. Feel free to substitute other squash for the butternut to make this recipe your own. Both acorn and delicata would work well in this soup.
Follow our recipe step-by-step or get creative with different squash varieties, you will not be disappointed with this cozy soup! Find our recipe below:
- 1 med butternut squash, peeled and cubed
- 1 large yellow onion, chopped
- 1 15 oz. can pumpkin
- 1 package Wild Bay smoked salmon, chopped
- 1 32 oz. carton vegetable broth or low sodium chicken broth (organic)
- 2 T olive oil
- 1 1/2 t salt (to taste)
- 3/4 t pepper (to taste)
- 2 1/2 t fresh sage, chopped (or 1t dried)
- 1/2 t dried ginger
1/4 t cayenne pepper
Heat oil in large pot or dutch oven over medium heat. Add onion and squash, then season with salt and pepper. Stir to combine and cook until vegetables are soft, stirring occasionally. Add pumpkin and remaining seasoning, stir. Pour in stock, stir and bring to low boil. Reduce heat to low and simmer for 20 min, adjusting seasoning to taste. Remove from heat and puree soup with an immersion blender or in batches with a traditional blender until smooth. Return to the pot and keep warm until ready to serve. Ladle soup into bowls and top with smoked salmon. Enjoy!