Pumpkin Pie & Butternut Squash Soup

What is Pumpkin Pie and Butternut Squash Soup?

We took pumpkin pie filling, blended in the flavors of butternut squash soup, and served it chilled and topped with caramelized pumpkin seeds, whipped cream and pie crust crumbles. It’s the best (and probably the only) damn dessert soup you’ll have that is most festively fitting for the fall. And if you want some extra weird looks and disapproval from your family this holiday season, definitely bring this soup to Thanksgiving (good thing my family already thinks I’m bizarre as heck).

Where’d It Come From?

Both pumpkin and butternut squash can be categorized as a new world gourd which means they can be traced back to the Americas (very specific, I know). Though butternut squash soup’s origin seems to be a bit hazy, variations of pumpkin pie have been found throughout history in France, England as well as the US.

Want to dig deeper into the roots of these dishes? Check out our Food History 101 Blog!

– Click here to learn about the origin of Pumpkin Pie

– Click here to learn about the history of Butternut Squash Soup

How’s It Made?

Makes: 4 servings |  Passive prep/cook time: 4.5 hours  | Active prep/cook time: 45 minutes

Ingredients:

• 2 cups coconut water

• 1 carrot - roughly chopped

• 1 granny smith apple – cubed

• 2 lbs butternut squash – cubed

• 2 cups pumpkin pie filling

• ½ cup unsweetened canned coconut milk

• ¼ tsp pumpkin pie spice

• ¼ tsp cinnamon

• ¼ tsp nutmeg

• 1/3 cup pumpkin seeds

• 2 tsp brown sugar

• 2 tsp heavy cream

• 1/2 cup of evap milk

• 2 tbs butter

• Oil

• Salt

• 1 frozen pie crust – baked based on package instructions

• Whipped cream for serving

Instructions:

1. In a slow cooker, combine coconut water, carrot, apple, butternut squash (all but ½ a cup), pumpkin pie spice, nutmeg, cinnamon and ½ tsp salt. Cook on high for 4 hours.

2. When soup is nearly done, preheat oven to 400 degrees.

3. In a skillet heat pumpkin seeds over medium heat and cook for 4 to 6 minutes until golden brown - stirring constantly. Reduce heat to low, add just enough oil to coat, toss to coat, stir in brown sugar and pinch of salt. Stir until sugar is melted and seeds are coated. Cool on wax paper.

4. Toss remaining butternut squash in oil and lightly salt. Place on lined baking sheet and roast in preheated oven for 30 - 35 mins.

5. Once soup is done in the slow cooker, turn it off and stir in butter immediately until melted. Then stir in coconut milk, evaporated milk, heavy cream and pumpkin pie filling. Allow mix to cool until it’s safe for the blender. Blend all ingredients together until smooth

6. Place soup in the refrigerator to cool. Serve chilled with caramelized pumpkin seeds, roasted butternut squash, whipped cream and crumbled pie crust.