Butternut Squash Pumpkin Soup

I am a member of the World Market Trendsetter Tribe, and this post is sponsored.  As always, all opinions are 100% my own.

Although technically we still have a few more weeks until the start of fall, I’m already dreaming of cozy sweaters, carving pumpkins, fires in the fireplace,  crisp cool nights, caramel apples, and hot bowls of filling soup.  Today I’ve got a great recipe to share with you that is so perfectly fall- a butternut squash pumpkin soup!

This butternut squash pumpkin soup gets its’ wonderfully rich combination of flavors from the butternut squash and onion, drizzled with olive oil and roasted to perfection, the freshly ground nutmeg, and the creamy (and healthy!) Greek yogurt that is added at the end.  Forget the heavy cream- with this soup, there is so much flavor that it’s not even missed!

If you’ve been reading my blog, then you know I’m a huge World Market fan.  They’ve got the best home decor items, kitchen items, and gourmet food from around the world.  For this soup I picked up the olive oil (one of my World Market staples), whole nutmeg, and roasted and salted pepitas.

Butternut Squash and Pumpkin Soup Recipe:

• 1 whole butternut squash
• 1 Onion
• 3 Tbsp. butter
• 4 Cloves garlic, minced
• 1/2 cup pumpkin puree (NOT pumpkin pie filling)
• 2 Cans chicken broth
• 1 tsp. fresh ground nutmeg
• 1 cup Greek yogurt
• Salt and pepper

Cut both ends off of the butternut squash, and cut it in half lengthwise.  Scoop out the seeds and pulp (just like you would a cantaloupe).  Cut off the ends the onion, remove the peel, and cut in half.

Drizzle the squash and the onion with olive oil, and sprinkle on salt and pepper. Place on a foil-lined baking sheet, and bake at 375 degrees for about an hour, until the flesh is soft. Let the squash cool for about 15 minutes.

While it is cooling, add the 3 Tbsp. butter to the bottom of a large pot.  Melt the butter over medium heat, then add the four cloves of garlic.  Saute over medium heat for 1-2 minutes.  Add the roasted butternut squash flesh and onion, the pumpkin puree, and the chicken broth to the butter and garlic, and stir well.  Let simmer on medium heat to allow the flavors to combine.

You can always use ground nutmeg, but it is so fun to grind your own!  I picked up some whole nutmeg and the cutest mini grater at World Market.

To grind a nutmeg, use the grater just like you are grating cheese, and you will get fine pieces of nutmeg, perfect for this soup.  I ground about half of a nutmeg so that I would have 1 tsp., and then added it to my butternut squash pumpkin soup.

After about 15 minutes of simmering the soup, add 1 cup of Greek yogurt.  Use an immersion blender to carefully blend the soup to a puree, so that there are no chunks.  If you don’t have an immersion blender, you can blend small portions at a time in your blender carefully.

Be careful because the soup will expand as you blend it, and can burn you. I just bought the Cuisinart Immersion Blender from World Market, and love it!  The fact that it’s turquoise and matches my new vintage-style scale (another World Market find) makes it even that much better!

Once the soup is all blended, add salt and pepper to taste, and serve.  This soup has a great consistency not too thick, not too thin, and has such a deep rich flavor that is perfect for fall.  You’ve GOT to try it!

To garnish the soup, I topped it with World Market’s Roasted and Salted Pepitas (pumpkin seeds).  I loved the added crunch and flavor they gave to this delicious soup!

My new fall home decor items I scored at World Market are a cool leaf-shaped bamboo cutting board, two adorable pumpkin salt and pepper shakers, an adorable squirrel, a glass hurricane candle holder with a gorgeous natural wood base, a bag of mixed nuts, a Mexican pumpkin candle (with a smell that screams fall), a two-tiered wood and metal serving tray, and the amazing pumpkin baker that I served the soup in.

They’ve got tons of cute fall harvest items I’m going back to buy!

Thanks to World Market, I’m now am prepared for fall (and the cooler weather) to come.  Bring on the sweaters!

If you’re looking for a fun Halloween meal, you’ll love this Spooky Spaghetti with Eyeballs recipe!

Or this easy (and delicious) Starbucks Caramel Apple Spice drink.

These free printable Halloween cupcake toppers make entertaining easy!

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