In a large soup pot, melt the butter on medium heat. Then add in the onion and garlic and cook for 1 minutes.
Add in the pumpkin, butternut squash, and spices. Mix well and then add in the chicken broth. Mix well and cook for 10 minutes.
Ladle into bowls and enjoy.
- Dairy Free - You can make this soup dairy free by using olive oil instead of butter.
- Frozen Butternut Squash - I use frozen butternut squash so I can make this soup super quick.
- For Added Spice - You can add in ¼ teaspoon of ground ginger or even yellow curry for additional flavor.
- Richness - To amp up the richness (and a few calories more) you can add in 2 ounces of softened cream cheese to the soup for an extra layer of creamy flavor.
Serving: 1cup | Calories: 78kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 657mg | Potassium: 479mg | Fiber: 3g | Sugar: 4g | Vitamin A: 17125IU | Vitamin C: 26mg | Calcium: 60mg | Iron: 2mg