If you’ve been craving a cozy, comforting bowl of fall flavors, this Butternut Squash and Pumpkin Soup Recipe will become your new best friend in the kitchen. It’s a velvety, rich soup that perfectly balances the natural sweetness of butternut squash with the earthy depth of pumpkin purée, complemented by warm spices and creamy coconut milk (or heavy cream, if you prefer). Every spoonful feels like a hug, making it an ideal dish for chilly afternoons or casual gatherings. Plus, it’s incredibly simple to make with just a handful of fresh ingredients that shine on their own but blend into something magical together.
Ingredients You’ll Need
Getting your ingredients together for this soup is a breeze because each one plays a crucial role in building layers of flavor, texture, and gorgeous color. From the sweetness of the butternut squash to the hint of cinnamon, these essentials come together to make something truly memorable.
- Olive oil: A gentle base to sauté aromatics and bring out sweetness
- Small onion (chopped): Adds subtle savory depth and softness
- Garlic (minced): Provides a fragrant kick without overpowering
- Butternut squash (peeled and cubed, 3 cups): The star ingredient offering creamy texture and natural sweetness
- Pumpkin purée (1 ½ cups): Infuses earthy richness and bright fall flavor, canned or homemade
- Vegetable broth (3 cups): Forms the flavorful liquid base that ties everything together
- Coconut milk or heavy cream (1 cup): Creates the silky finish that makes this soup luxuriously smooth
- Ground cinnamon (½ teaspoon): Adds warm, comforting spice notes
- Ground nutmeg (¼ teaspoon): A delicate hint that beautifully complements the squash and pumpkin
- Salt and pepper to taste: Essential seasonings that balance and elevate all the flavors
- Pumpkin seeds and fresh thyme (optional garnish): For a crunchy, herbaceous touch when serving
How to Make Butternut Squash and Pumpkin Soup Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large pot over medium heat, then add the chopped onion. Cook until the onion is soft and translucent, about 5 minutes. This gentle sauté breaks down the onion’s sharpness and builds a sweet, fragrant foundation. Toss in the minced garlic next and cook for an additional minute to release its inviting aroma without letting it burn.
Step 2: Cook the Butternut Squash
Add the peeled and cubed butternut squash to the pot. Stir everything together and let the squash cook for 5 to 7 minutes, stirring occasionally. This step softens the squash slightly and lets it soak up the flavors of the onions and garlic, which promises a rich mouthfeel once pureed.
Step 3: Add Pumpkin and Spices
Now pour in the pumpkin purée and vegetable broth. Sprinkle in the ground cinnamon, ground nutmeg, salt, and pepper. Give everything a good stir, then bring the pot to a boil. Once boiling, reduce the heat and simmer for 20 to 25 minutes, or until the butternut squash is completely tender. This simmering melds all the flavors so beautifully.
Step 4: Blend Until Smooth
With the squash tender, it’s time to transform this wholesome mixture into a silky soup. Use an immersion blender right in the pot for convenience, or carefully transfer the soup to a blender in batches to purée until completely smooth. Then, stir in the coconut milk or heavy cream and gently heat through. Taste your Butternut Squash and Pumpkin Soup Recipe and adjust the salt and pepper as needed.
How to Serve Butternut Squash and Pumpkin Soup Recipe
Garnishes
Simple garnishes can elevate this soup from delicious to truly special. Sprinkle toasted pumpkin seeds on top for a crunchy contrast, and add a few sprigs of fresh thyme for an herbal, fresh pop. A swirl of cream or coconut milk can make it look as good as it tastes, inviting everyone to dig in.
Side Dishes
This soup pairs wonderfully with warm, crusty bread or garlic toast for dipping. A crisp green salad or a few roasted vegetables on the side add lovely texture and balance, making your meal feel complete and satisfying.
Creative Ways to Present
For a festive or elegant touch, serve the soup in hollowed-out mini pumpkins or rustic bread bowls. You can also dollop some crème fraîche or drizzle chili oil for an exciting flavor twist. Presenting it with a sprinkle of toasted nuts or fresh herbs never fails to impress your guests.
Make Ahead and Storage
Storing Leftovers
This Butternut Squash and Pumpkin Soup Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to maintain freshness and flavor. The soup can also develop even better depth after sitting for a day, making it a great make-ahead option.
Freezing
If you want to enjoy this soup later, freezing is a fantastic option. Pour the cooled soup into freezer-safe containers or bags, leaving some room for expansion. It freezes well for up to 3 months and defrosts smoothly without losing that creamy texture.
Reheating
To reheat, gently warm the soup on the stovetop over medium-low heat, stirring occasionally. This method preserves the soup’s luscious texture. Avoid boiling as it can cause the coconut milk or cream to separate. Once warmed through, give it a quick taste and adjust seasoning, if needed.
FAQs
Can I use fresh pumpkin instead of canned purée?
Absolutely! Fresh pumpkin can be roasted and pureed to substitute canned pumpkin purée. Just ensure it’s cooked until soft before blending for the best texture and flavor.
Is this Butternut Squash and Pumpkin Soup Recipe vegan?
Yes, it can easily be vegan if you use coconut milk instead of heavy cream. Just make sure your vegetable broth is vegan-friendly, and you’re all set!
Can I roast the squash beforehand?
Yes, roasting the butternut squash adds a deeper, caramelized sweetness to the soup that can take it up a notch in flavor. Simply roast the cubes with a little olive oil and salt before you start sautéing.
What can I do if the soup is too thick?
If your soup turns out thicker than you prefer, simply stir in a little extra vegetable broth or water until you reach your desired consistency.
Can I make this soup spicy?
Definitely! Adding a pinch of cayenne pepper or a drizzle of chili oil during or after cooking can bring a delicious spicy warmth that contrasts wonderfully with the natural sweetness of the squash and pumpkin.
Final Thoughts
There’s something truly magical about the warm, inviting flavors in this Butternut Squash and Pumpkin Soup Recipe, and I can’t recommend it enough to cozy up your next meal. It’s simple, nourishing, and offers a special touch of fall in every spoonful. Whether you’re making dinner for your family or looking to impress guests with heartfelt comfort food, this soup is sure to become a cherished staple. So, grab those fresh ingredients, and get ready to experience a truly delightful bowl of happiness!
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: Vegan
Description
A comforting and creamy Butternut Squash and Pumpkin Soup that blends the natural sweetness of squash and pumpkin with warm spices. Perfect for chilly days, this vegan-friendly soup uses coconut milk for richness and is garnished with crunchy pumpkin seeds and fresh thyme.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups butternut squash, peeled and cubed
- 1 ½ cups pumpkin purée (canned or homemade)
- 3 cups vegetable broth
- 1 cup coconut milk or heavy cream
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Salt and pepper to taste
Garnish
- Pumpkin seeds (optional)
- Fresh thyme (optional)
Instructions
- Heat the oil and sauté onions: Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes.
- Add garlic: Stir in the minced garlic and cook for another minute until fragrant.
- Cook butternut squash: Add the cubed butternut squash to the pot and cook for 5–7 minutes, stirring occasionally to prevent sticking and to start softening the squash.
- Add pumpkin purée and spices: Stir in the pumpkin purée, vegetable broth, cinnamon, nutmeg, salt, and pepper.
- Simmer the soup: Bring the mixture to a boil, then reduce heat and simmer gently for 20–25 minutes, until the squash is very tender.
- Blend until smooth: Use an immersion blender directly in the pot to purée the soup until smooth, or carefully transfer the soup in batches to a blender and blend until creamy.
- Finish with cream or coconut milk: Stir in the coconut milk or heavy cream and warm the soup through over low heat.
- Adjust seasoning and serve: Taste and adjust salt and pepper as needed. Serve hot, garnished with pumpkin seeds and fresh thyme if desired.
Notes
- For richer flavor, roast the butternut squash with olive oil and salt before adding to the soup.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
- Use coconut milk for a dairy-free and vegan version, or substitute heavy cream for a richer taste.
- The soup can be thickened or thinned by adjusting the amount of vegetable broth.
