If you are craving a bowl of velvety comfort that captures the heart of autumn, this Butternut Squash and Pumpkin Soup Recipe is an absolute must-try. Combining the natural sweetness of butternut squash with the rich earthiness of pumpkin, this soup is a nourishing hug in a bowl. It’s creamy, fragrant with warm spices like cinnamon and nutmeg, and just the right balance of savory and sweet, making it a perfect way to cozy up on a crisp day or impress friends at a gathering. Whether you want a simple weeknight dinner or a festive fall starter, this soup will quickly become your go-to favorite.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, from building layers of flavor to delivering that irresistibly smooth texture and vibrant orange hue. The simplicity of the ingredients keeps it healthy and approachable, yet the outcome is wildly satisfying.
- Olive oil: For sautéing the onions gently and adding a fruity richness.
- Small onion (chopped): Provides a sweet, aromatic foundation when softened.
- Garlic cloves (minced): Adds a subtle pungency and depth that wakes up the palate.
- Butternut squash (peeled and cubed): The star ingredient that offers a creamy texture and natural sweetness.
- Pumpkin purée: Brings earthiness and body, enhancing the autumn feeling.
- Vegetable broth: Creates a flavorful liquid base that ties everything together.
- Ground cinnamon: Infuses warm spice notes essential for that cozy vibe.
- Ground nutmeg: Adds a subtle nutty aroma that complements the squash perfectly.
- Ground ginger: Provides a gentle zing balancing sweetness and warmth.
- Salt: Enhances all the natural flavors and spices.
- Black pepper: A bit of heat and sharpness to finish the seasoning.
- Heavy cream or coconut milk: For luscious creaminess and to make the soup beautifully silky.
- Pumpkin seeds and chopped parsley: Optional garnishes that add crunch and freshness.
How to Make Butternut Squash and Pumpkin Soup Recipe
Step 1: Sauté the Aromatics
Begin by warming the olive oil in a large pot over medium heat. Toss in the chopped onion and let it soften gently for about 4 to 5 minutes until it turns translucent and fragrant. Then add the minced garlic and cook just for 30 seconds more. This step creates the aromatic base that will elevate the entire soup.
Step 2: Add Vegetables and Spices
Next, stir in your butternut squash cubes, pumpkin purée, vegetable broth, and the spices—cinnamon, nutmeg, and ginger—along with salt and black pepper. Mixing everything well ensures every spoonful will be bursting with balanced flavor. Bring the mixture to a boil, then lower the heat and let it simmer gently for about 20 to 25 minutes until the squash is tender enough to pierce easily with a fork.
Step 3: Puree Until Smooth
Once cooked, it’s time to blend! Use an immersion blender directly in the pot for convenience or carefully transfer the soup in batches to a blender. Puree until you reach a silky smooth texture that’s downright irresistible. Return the soup to the pot if needed and stir in the heavy cream or coconut milk. Let it simmer another 5 minutes so the cream warms through and adds that signature velvety richness.
Step 4: Final Seasoning
Before serving, taste your soup and adjust salt or spices if needed. This final taste test is key to getting your perfect bowl of autumn comfort.
How to Serve Butternut Squash and Pumpkin Soup Recipe
Garnishes
Sprinkle toasted pumpkin seeds on top for a satisfying crunch, and add a handful of fresh chopped parsley to bring a burst of color and a fresh, herbal contrast. A drizzle of extra cream or a swirl of coconut milk looks beautiful and adds even more creaminess.
Side Dishes
This soup pairs wonderfully with crispy crusty bread or a warm, buttery garlic toast to soak up every drop. For a heartier meal, serve with a simple green salad dressed lightly in lemon vinaigrette to balance the rich flavors.
Creative Ways to Present
For a festive presentation, ladle the soup into hollowed-out mini pumpkins or squash bowls. This instantly impresses guests and keeps with the seasonal theme. You can also serve it in clear glasses or mugs for an elegant appetizer that’s visually stunning.
Make Ahead and Storage
Storing Leftovers
Leftover soup should be stored in an airtight container in the refrigerator. It keeps well for up to 3 days, making it perfect for quick lunches or warming dinners during a busy week.
Freezing
This Butternut Squash and Pumpkin Soup Recipe freezes beautifully. Pour cooled soup into freezer-safe containers or bags and store for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a splash of broth or cream if it feels too thick. Avoid boiling to maintain a creamy texture and fresh flavor.
FAQs
Can I make this soup vegan?
Absolutely! Simply swap the heavy cream for coconut milk to keep it creamy and dairy-free without losing any of the soup’s rich texture or warmth.
Is it better to use fresh pumpkin or canned pumpkin purée?
Canned pumpkin purée is convenient and consistent in texture, but if you prefer fresh, roasting and pureeing your own pumpkin adds a lovely, slightly nutty flavor that’s worth the extra effort.
Can I roast the butternut squash before cooking?
Yes, roasting the squash first deepens its natural sweetness and adds a subtle caramelized flavor that makes this soup even more delicious.
How spicy is the soup with these spices?
This soup carries a gentle warmth from cinnamon, nutmeg, and ginger, but it’s not spicy in the heat sense. If you want a little kick, add a pinch of cayenne pepper or chili flakes.
What can I do if my soup is too thick?
If your soup feels too thick, simply stir in a little more vegetable broth or cream until you reach the desired consistency. This soup loves adjustments to suit your taste.
Final Thoughts
There’s something truly special about this Butternut Squash and Pumpkin Soup Recipe that makes it a seasonal treasure in any kitchen. It’s comforting, nourishing, and versatile enough to please all palates with just a handful of straightforward ingredients that work beautifully together. I can’t wait for you to make it, share it, and enjoy the warm feelings it brings to your table.
Print
Butternut Squash and Pumpkin Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This creamy Butternut Squash and Pumpkin Soup is a comforting and flavorful fall-inspired dish. Made with roasted butternut squash, pumpkin purée, aromatic spices, and finished with a touch of cream or coconut milk, it’s perfect for cozy dinners or meal prep. Garnished with crunchy pumpkin seeds and fresh parsley, this soup is a healthy, vegetarian, and gluten-free option with an easy stovetop preparation.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups butternut squash, peeled and cubed
- 1 1/2 cups pumpkin purée (canned or homemade)
- 4 cups vegetable broth
Spices and Seasoning
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touches
- 1/2 cup heavy cream or coconut milk
- Pumpkin seeds (optional, for garnish)
- Chopped parsley (optional, for garnish)
Instructions
- Sauté Onion and Garlic: In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add Vegetables and Spices: Add the cubed butternut squash, pumpkin purée, and vegetable broth to the pot. Season with ground cinnamon, nutmeg, ginger, salt, and black pepper. Stir well to combine all ingredients.
- Simmer the Soup: Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 20 to 25 minutes, or until the butternut squash is very tender and easily pierced with a fork.
- Puree the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, puree until smooth, and return it to the pot.
- Add Cream and Heat Through: Stir in the heavy cream or coconut milk to the pureed soup. Simmer the soup for an additional 5 minutes to warm through and meld the flavors.
- Adjust Seasoning and Serve: Taste the soup and adjust salt or spices as needed. Serve hot, garnished with pumpkin seeds and chopped parsley if desired.
Notes
- For added depth of flavor, try roasting the butternut squash before adding it to the soup.
- This soup freezes well, making it ideal for meal prep and easy reheating later.
- Use coconut milk instead of heavy cream to keep the soup dairy-free and vegan.
