Butternut Squash and Pumpkin Soup Recipe
Once the chilly winds start to swirl and leaves crunch underfoot, all I want is a cozy bowl of Butternut Squash and Pumpkin Soup. This recipe wraps you in a golden-hued embrace with every spoonful—it’s vibrant, velvety, and bursting with sweet-savory autumn flavor. Using simple pantry and freezer staples, you’ll have a nourishing soup on the table in half an hour. Whether you’re cooking for one, your family, or a small gathering of friends, Butternut Squash and Pumpkin Soup is that feel-good recipe you’ll want to make again and again.
Ingredients You’ll Need
What makes Butternut Squash and Pumpkin Soup so inviting is how each ingredient shines in its own delicious way. The list is short and approachable, letting the true flavors of the squash and pumpkin take center stage. Every component, even the spices and drizzle of maple, offers just the right pop of color, texture, or richness to this cold-weather classic.
- Olive oil: Provides a fragrant base for sautéing, bringing out the onion’s sweetness without overpowering the soup.
- Yellow onion (1 medium, chopped): Lends mellow depth and the all-important savory undertone to balance the sweetness.
- Minced garlic (1 tablespoon): Just enough garlicky bite to round out the flavor profile with subtle warmth.
- Butternut squash (20 oz frozen or 4 cups fresh, peeled, seeded, and cubed): This main player offers a creamy, nutty texture and gorgeous golden color.
- Pumpkin puree (1/2 cup): Enhances color and silkiness, while boosting the soup with earthy-sweet pumpkin flavor.
- Butter or ghee (1 tablespoon, or use more olive oil): Provides a luscious backdrop and rounds everything out with a touch of richness.
- Vegetable or chicken broth (1 cup, low-sodium): The soup’s body, keeping it light and allowing flavors to shine; use veggie broth for a vegetarian version.
- Ground cinnamon (1/4 teaspoon): Adds a whisper of spice that enhances the natural sweetness of both squash and pumpkin.
- Ground nutmeg (1/8 teaspoon): A little goes a long way—just enough to give a warm, nutty undertone.
- Maple syrup (1 tablespoon): A drizzle wakes up the flavors and delivers a subtle layer of autumnal sweetness.
- Salt (1/4 teaspoon, plus more to taste): Crucial for bringing everything into balance and making the other flavors pop.
- Oat milk or unsweetened almond milk (1 1/2 cups, or milk of choice): Gives that irresistibly creamy consistency (go plant-based for dairy-free soup!).
How to Make Butternut Squash and Pumpkin Soup
Step 1: Sauté Onion and Garlic
Heat the olive oil in a spacious Dutch oven or sturdy soup pot over medium heat. Once shimmering, add the chopped onion and minced garlic. Sauté for about three minutes until the onion turns translucent and soft. This is when your kitchen starts to smell downright heavenly, and you know you’re laying the foundation for a deeply flavorful soup.
Step 2: Add Squash and Pumpkin
Toss in your cubed butternut squash (frozen or fresh) and the pumpkin puree. Stir everything together and let it cook for 2 to 3 minutes. This quick sizzle helps wake up all those gorgeous squash and pumpkin flavors before the liquids join the party.
Step 3: Build the Flavor Base
Next, add the butter or ghee, low-sodium broth, ground cinnamon, nutmeg, maple syrup, and salt. Give everything a careful stir. Now bring the mixture up to a gentle simmer. If you’re using fresh squash, simmer on low for 8 to 10 minutes or until it’s tender and easily pierced with a fork; if you used frozen, slightly less time may be needed. Letting the soup simmer with the spices is when the magic really happens!
Step 4: Blend Until Creamy
Remove your pot from the heat, then either use an immersion blender right in the pot or transfer the soup in batches to a blender (careful: hot soup!). Blend until the soup is ultra-smooth and dreamy. This is where Butternut Squash and Pumpkin Soup gets its irresistible silkiness.
Step 5: Finish and Warm Through
Return the blended soup to the pot if needed. Stir in your oat milk (or milk of choice) and gently heat until everything is warmed through but not boiling. Taste and adjust the seasoning—sometimes a pinch more salt or another swirl of maple syrup brings it over the top.
How to Serve Butternut Squash and Pumpkin Soup
Garnishes
Toppings are where you can really have fun and make your bowl shine. Think a swirl of cream or coconut milk for luxury, a scattering of toasted pumpkin seeds for crunch, or a sprinkle of fresh herbs like chives or parsley for an herbaceous lift. Even a dusting of extra cinnamon or smoked paprika gives this Butternut Squash and Pumpkin Soup that showstopping finish.
Side Dishes
This creamy soup pairs beautifully with hunks of crusty sourdough, toasted baguette, or even a homemade grilled cheese. For a lighter side, a peppery arugula salad or roasted vegetables brings lovely balance. It’s a soup that loves a sidekick, especially when you’re serving it as a main dish!
Creative Ways to Present
Serving Butternut Squash and Pumpkin Soup at a dinner party? Pour it into small mugs or shot glasses for a cozy appetizer course. For family meals, ladle into rustic bowls and offer a build-your-own garnish bar. For a festive twist, serve in mini roasted pumpkins or hollowed squash halves—it’s as gorgeous as it is delicious.
Make Ahead and Storage
Storing Leftovers
This soup is a meal-prepper’s dream. Simply let any leftovers cool to room temperature, then pour into airtight containers. Store in the fridge, where it’ll keep fresh and flavorful for up to four days. The flavors actually deepen as it sits, transforming lunch into a little luxury.
Freezing
Butternut Squash and Pumpkin Soup freezes wonderfully, making it great to whip up double batches. Cool the soup completely, portion into freezer-friendly containers or bags (leaving a little room for expansion), and freeze for up to three months. Thaw overnight in the fridge before reheating for best texture.
Reheating
To reheat, return the soup gently to a saucepan over medium-low heat, stirring occasionally until it’s piping hot but not boiling. If it’s thickened overnight or after freezing, stir in a splash of milk or broth to loosen it up. The result: a soup as comforting and silky as the day you made it.
FAQs
Can I use all frozen squash if I don’t have fresh?
Absolutely! Frozen cubed butternut squash is a fantastic shortcut. It cooks quickly and blends beautifully, so you don’t need to change the cooking instructions at all. Plus, it means you can make Butternut Squash and Pumpkin Soup even when fresh squash isn’t in season.
What can I use instead of oat or almond milk?
You can swap in any milk you love—regular dairy milk for extra creaminess, coconut milk for rich, tropical vibes, or another plant-based milk of your choice. Just avoid anything too sweetened or flavored, so the soup’s pure flavors can shine.
How do I make this soup completely vegan?
Simple! Use olive oil instead of butter or ghee, and stick with unsweetened plant milks like oat or almond. Double-check that your broth is vegetable-based, and you’ve got a vegan Butternut Squash and Pumpkin Soup that loses none of its velvety richness.
Can I roast the butternut squash for more flavor?
Oh yes, and it really elevates the dish! Roast cubes of squash with a drizzle of olive oil until caramelized and soft. Then add to the pot with your pumpkin puree—this step deepens both flavor and color, adding a subtle roasted sweetness that’s utterly irresistible.
Is this soup good for meal prep or freezing?
It’s the perfect meal prep option! Butternut Squash and Pumpkin Soup keeps well in the fridge and gets even tastier over a couple of days. It also freezes like a dream, so go ahead and stash a batch away for busy nights or lazy Sunday lunches.
Final Thoughts
If you’re craving a bowlful of autumn comfort that feels as good as it tastes, you simply have to try Butternut Squash and Pumpkin Soup. Every spoonful is a gentle reminder that the best things in life are often simple, cozy, and shared with loved ones. Give it a go, and let its golden, velvety goodness warm you all season long!
Print
Butternut Squash and Pumpkin Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and creamy Butternut Squash and Pumpkin Soup that is perfect for fall. This vegetarian soup is easy to make and full of warm spices, making it a delicious and nutritious meal.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 tablespoon minced garlic
- 20 oz frozen butternut squash or 4 cups fresh butternut squash, peeled, seeded, and cubed
- 1/2 cup pumpkin puree
- 1 tablespoon butter or ghee (or additional olive oil)
- 1 cup low-sodium vegetable or chicken broth
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 tablespoon maple syrup
- 1/4 teaspoon salt, plus more to taste
- 1 1/2 cups oat milk or unsweetened almond milk (or milk of choice)
Instructions
- Heat oil and sauté aromatics: Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 3 minutes.
- Add squash and pumpkin: Stir in the butternut squash and pumpkin puree and cook for 2–3 minutes to warm through.
- Cook with spices: Add the butter or ghee, broth, cinnamon, nutmeg, maple syrup, and salt. Bring to a simmer and cook for 8–10 minutes, or until the squash is tender if using fresh.
- Blend the soup: Remove from heat and carefully blend the soup until smooth using an immersion blender or in batches in a blender.
- Finish the soup: Return the soup to the pot, stir in the oat milk, and heat gently until warmed through. Adjust seasoning to taste. Serve hot.
Notes
- Frozen butternut squash makes this soup quicker to prepare.
- For extra depth of flavor, roast the butternut squash before adding to the pot.
- The soup can be made dairy-free by using plant-based milk and skipping butter.
- Top with toasted pumpkin seeds, a swirl of cream or coconut milk, or fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 224
- Sugar: 8 g
- Sodium: 310 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 10 mg
