If you are searching for a comforting and irresistibly flavorful dish to warm you up during the cooler months, look no further than this enchanting Butternut Squash and Pumpkin Soup Recipe. This soup masterfully brings together the sweetness of butternut squash and the rich earthiness of pumpkin purée, enhanced with cozy spices and a touch of creaminess that feels like a warm hug in a bowl. Whether you’re a seasoned cook or a kitchen newbie, this recipe is approachable, nourishing, and perfect for sharing with family and friends on a crisp autumn day.
Ingredients You’ll Need
The beauty of this Butternut Squash and Pumpkin Soup Recipe lies in its simplicity and the thoughtful harmony of each ingredient. Each element plays a crucial role: from the sweet butternut squash providing body and texture, to the fragrant spices that add warmth and depth. This combination results in a soup that’s as visually appealing as it is delicious.
- 1 tablespoon olive oil: This adds a subtle fruitiness and helps soften the onions and garlic.
- 1 small onion (chopped): Builds the base flavor with a gentle sweetness when sautéed.
- 2 cloves garlic (minced): Provides a fragrant punch that energizes the soup’s flavor.
- 3 cups butternut squash (peeled and cubed): Offers natural sweetness and a luscious, creamy texture once cooked.
- 1 1/2 cups pumpkin purée (canned or homemade): Brings earthiness and richness that makes this soup uniquely comforting.
- 4 cups vegetable broth: The flavorful liquid foundation that ties everything together.
- 1/2 teaspoon ground cinnamon: Adds a warm, slightly sweet spice that complements the squash beautifully.
- 1/4 teaspoon ground nutmeg: Enhances the earthy notes with its subtle sweetness.
- 1/4 teaspoon ground ginger: Lends a delicate zing, balancing the sweetness perfectly.
- 1/2 teaspoon salt: Essential for bringing out the flavors of all ingredients.
- 1/4 teaspoon black pepper: Adds a mild heat to enhance the overall taste.
- 1/2 cup heavy cream or coconut milk: Transforms the soup into a silky, creamy delight—choose coconut milk for a dairy-free version.
- Pumpkin seeds and chopped parsley for garnish (optional): Perfect for adding a satisfying crunch and fresh herbal note to each serving.
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. Once shimmering, add the chopped onion and cook it slowly for about 4 to 5 minutes until it turns soft and translucent—this step is crucial because it releases the sweetness locked inside the onion, forming the flavorful base of your soup. Next, toss in the minced garlic and cook for just 30 seconds more until fragrant, making sure not to brown it as that could add unwanted bitterness.
Step 2: Add Squash, Pumpkin, and Spices
Now it’s time to pile in the star ingredients—the cubed butternut squash and pumpkin purée. Pour in the vegetable broth, then sprinkle in your ground cinnamon, nutmeg, and ginger, followed by salt and pepper. Stir everything together so the spices bloom in the liquid. Bring the mixture up to a boil before lowering the heat to maintain a gentle simmer. Let it cook for 20 to 25 minutes, or until the squash softens to the point where it’s tender enough to mash with a fork. This slow simmer allows the flavors to marry beautifully.
Step 3: Blend Until Silky Smooth
At this point, turn off the heat and use an immersion blender to puree the soup directly in the pot for convenience and minimal cleanup. If you don’t have one, carefully transfer the soup in batches to a blender, then return it to the pot afterward. The goal is a perfectly smooth, velvety texture that’s both luxurious and comforting. Once blended, gently stir in the heavy cream or coconut milk and simmer for another 5 minutes so the flavors combine and the soup gets even creamier. Don’t forget to taste and tweak the seasoning if needed—it’s your masterpiece, after all!
How to Serve Butternut Squash and Pumpkin Soup Recipe
Garnishes
While the soup is magnificent on its own, adding pumpkin seeds and a sprinkle of fresh chopped parsley takes it over the top. The seeds bring a delightful crunch that contrasts with the smoothness of the soup, while the parsley adds a pop of color and freshness. For extra flair, a drizzle of olive oil or a dollop of crème fraîche can also add appeal and richness.
Side Dishes
This cozy soup pairs beautifully with crusty bread, like a rustic baguette or a warm sourdough, perfect for dipping. For those looking to add a bit more substance, a simple mixed green salad with a light vinaigrette makes a lovely complement, balancing the soup’s sweetness with some crisp, tangy freshness.
Creative Ways to Present
Serve this soup in small, elegant bowls for an intimate dinner or in larger mugs for a casual lunch. For a stunning centerpiece, ladle the soup into hollowed-out mini pumpkins or gourds—this creates a charming autumnal vibe sure to impress guests. You can even swirl in a little pesto or drizzle some chili oil to introduce a new flavor element and make the presentation pop.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers of this delicious Butternut Squash and Pumpkin Soup Recipe, store them in an airtight container in the refrigerator. It will stay fresh and vibrant for up to 4 days, making it a perfect make-ahead option for busy weeknights or unexpected guests.
Freezing
This soup freezes wonderfully, retaining its creamy texture and rich flavors. Ladle the cooled soup into freezer-safe containers or bags, leaving some room for expansion. Frozen soup can be kept for up to 3 months—ideal for meal prepping your fall and winter menus in advance.
Reheating
When ready to enjoy, thaw the soup overnight in the fridge if frozen. Reheat gently on the stovetop over low to medium heat, stirring occasionally to heat evenly without breaking the creamy texture. If it’s a little too thick after reheating, stir in a splash of broth or cream to bring it back to perfect sipping consistency.
FAQs
Can I use fresh pumpkin instead of canned pumpkin purée?
Absolutely! Fresh pumpkin can add a wonderful depth of flavor. Just roast or steam the pumpkin until soft and then puree it until smooth. Keep in mind fresh pumpkin might have a bit more moisture, so adjust the broth accordingly.
Is this soup suitable for a vegan diet?
Yes! Simply swap the heavy cream for coconut milk or another plant-based cream alternative, and double-check that your vegetable broth is vegan-friendly. It will be just as creamy and flavorful.
Can I roast the butternut squash before adding it?
Roasting the butternut squash beforehand can enhance the sweetness and add a lovely caramelized depth, making the soup even richer in flavor. Just toss the cubes with a bit of oil and roast at 400°F (200°C) for about 25 minutes before adding to your pot.
How spicy is the soup with the cinnamon, nutmeg, and ginger?
The spices in this recipe are warm and aromatic rather than spicy hot, creating a cozy sweetness that complements the squash without overpowering it. If you enjoy a little heat, feel free to add a pinch of cayenne or chili flakes.
Can I make this soup in a slow cooker?
You certainly can! Simply sauté the onions and garlic first, then add all ingredients except the cream into the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the squash is tender. Blend and add cream before serving.
Final Thoughts
This Butternut Squash and Pumpkin Soup Recipe is more than just a meal; it’s a celebration of autumn’s best flavors packed into one comforting bowl. It’s simple enough for a cozy weeknight, yet special enough to impress guests. Give this recipe a try and embrace the warm, creamy goodness that only homemade soup can offer—you might just find your new seasonal favorite!
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 soup perfect for cozy meals. Featuring tender butternut squash and smooth pumpkin purée, scented with warming spices like cinnamon, nutmeg, and ginger, this soup is easy to prepare on the stovetop and can be customized with heavy cream or coconut milk for a dairy-free option. Garnished with crunchy pumpkin seeds and fresh parsley, it offers a nutritious, gluten-free, and vegetarian delight that freezes well for meal prep.
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
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream or coconut milk
Garnish
- Pumpkin seeds (optional)
- Chopped parsley (optional)
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 4–5 minutes until softened and translucent. Then stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add Vegetables and Spices: Add the cubed butternut squash, pumpkin purée, vegetable broth, ground cinnamon, nutmeg, ground ginger, salt, and black pepper to the pot. Stir everything well to combine the ingredients evenly.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to a simmer. Let the soup cook gently for 20–25 minutes until the butternut squash is tender and easily pierced with a fork.
- Puree the Soup: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy, then return to the pot.
- Finish and Heat Through: Stir in the heavy cream or coconut milk to add richness and creaminess. Simmer the soup for another 5 minutes to heat it through completely.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper if needed. Serve hot, garnished with pumpkin seeds and chopped parsley if desired for added texture and flavor.
Notes
- For deeper flavor, roast the butternut squash before adding it to the soup.
- This soup freezes very well, making it perfect for meal prep and enjoying later.
- Use coconut milk instead of heavy cream to make this soup dairy-free and vegan.
