Already a customer? Login Here
Join our email mailing list. Click Here

Wanigan organic vegetable box delivery
Home Orders This weeks produce About Wanigan Specials Recipes Produce Contact Us
Recipes > Soups & starters > Pumpkin butternut squash soup Back to Recipes Index

Pumpkin Butternut Squash Soup

Preparation Time: 20 minutes
Cooking Time: 1 hour

Serves: 8


1/2 pumpkin, peeled and cubed
1/2 butternut squash, peeled and cubed
1 onion, finely chopped
2 cups water
1/2 tsp nutmeg
1/4 tsp cumin
1/4 tsp cinnamon
1/8 tsp cloves
1 cup coconut milk
1 tbsp grated ginger
2 pears, peeled and pureed
3/4 tsp sea salt
1/4 tsp black pepper
3/4 cup of soaked quinoa, rinsed and cooked in 1 cup of water
1-2 tbsp olive oil or coconut oil


In a soup pot, saute diced onion in 1-2 tbsp olive oil or coconut oil.
Once the onions are soft add pumpkin and squash. Saute and stir for about 5 minutes to coat.

Add 2 cups of water and cook out the squash and pumpkin until tender.

Add grated ginger and all spices.

While the soup is cooking, prepare the quinoa in 1 cup of water, allow to come to a boil and simmer for 10 minutes, remove from heat and cool for 15 more minutes to soak up the excess water. Set aside.

Once the squash is tender, add the coconut milk and turn off the heat.

Add the pear puree and blend the soup until smooth and creamy.

Add the quinoa when serving.

The Wanigan Kitchen

View Printer Friendly
HTML Version

PDF Version
(requires Adobe Reader)

Get Adobe Reader

Search our entire recipe database, the search terms you enter will be compared against recipe ingredients, title and description.

Canada Organic Certified Organic OCIA USDA Organic Wanigan uses Ecologo certified packaging 5 to 10 a day Fair Trade Certified
  Follow us on Twitter    Find us on Facebook
site design and implementation by Aspin Interactive