If there’s ever a soup that perfectly captures the soul-warming magic of fall, it’s Butternut Squash and Pumpkin Soup. This silky, deeply flavorful bowl brings together the sweetness of butternut squash and the rich earthiness of pumpkin, resulting in a cozy, creamy blend that tastes like autumn in every spoonful. It’s delightfully simple to whip up—make it once and you’ll crave it all season long!

Butternut Squash and Pumpkin Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this soul-soothing soup is in its simplicity. Each ingredient plays its part, whether by boosting the luscious texture, building layers of comforting flavor, or adding a spark of color to your bowl—and every spoonful tells the story.

Olive oil: Adds a gentle, fruity base flavor and helps the onion caramelize just right.
Chopped onion: Infuses the soup with subtle sweetness as it softens and melds with the squash.
Minced garlic: Lends a savory, aromatic backbone that complements the autumn spices beautifully.
Peeled and cubed butternut squash: The star of the show—roasting this first can add even more flavor, but fresh works perfectly and delivers that velvety texture.
Pumpkin purée (canned or homemade): Adds creaminess, color, and a quintessential pumpkin flavor boost.
Vegetable broth: Keeps the soup light while deepening the savory notes and rounding out the richness.
Ground cinnamon: Brings cozy warmth and just the right touch of sweetness to the soup.
Ground nutmeg: Adds an aromatic, nutty undertone that embodies classic fall comfort.
Ground ginger: Offers a little tingle of spice and brightness to balance the soup’s sweetness.
Salt: Essential for amplifying all the flavors and bringing out the natural sweetness of the vegetables.
Black pepper: Gives a gentle nudge of heat to keep things lively and never bland.
Heavy cream or coconut milk: Whisked in at the end for an irresistibly silky, rich finish (and coconut milk makes it vegan!).
Pumpkin seeds and chopped parsley (optional): Scatter these on top for a delightful crunch and a pop of green.

How to Make Butternut Squash and Pumpkin Soup

Step 1: Sauté Aromatics

Place a large pot on the stove and heat the olive oil over medium heat. Add the chopped onion and let it soften until it’s golden and fragrant, usually 4–5 minutes. Stir in the minced garlic, letting it sizzle for about 30 seconds—just enough for its aroma to bloom without burning. This aromatic base will set the stage for the entire Butternut Squash and Pumpkin Soup.

Step 2: Build the Soup Base

Tumble in the cubed butternut squash and spoon in the pumpkin purée. Pour over the vegetable broth, add the cinnamon, nutmeg, ginger, salt, and black pepper, then give everything a good stir. The pot should look bright and smell like a fall kitchen in full swing. Bring the mixture to a boil, then lower the heat and simmer, covered, for 20–25 minutes. This step lets the flavors mingle and the squash transform into something tender and spoon-breakable.

Step 3: Blend for Creaminess

Once the squash is fork-tender and your kitchen smells heavenly, grab an immersion blender and puree the soup right in the pot—it’s quick, fuss-free, and you control the consistency. For a super-silky texture, you can use a countertop blender (working in batches), then return the soup to the pot. This is where Butternut Squash and Pumpkin Soup gets that ultra-creamy, irresistible finish.

Step 4: Stir in Creamy Flavor

Now for the magic touch: stir in the heavy cream (or coconut milk for a dairy-free upgrade). Simmer for another 5 minutes, just until everything’s heated through and silky. Taste the soup and adjust the seasoning as needed. The vibrant orange color should pop, and the aroma will be out of this world.

Step 5: Serve and Enjoy

Ladle the hot soup into bowls and sprinkle with pumpkin seeds and chopped parsley, if you’re feeling fancy. Every bowl of Butternut Squash and Pumpkin Soup is like a cozy hug—from you to everyone around your table!

How to Serve Butternut Squash and Pumpkin Soup

Garnishes

The finishing touches make this bowl special. A scattering of toasted pumpkin seeds brings a great crunch and nutty flavor, while freshly chopped parsley adds bold color and a hint of freshness. Try a swirl of extra cream or coconut milk for that gourmet flair—your guests (or family) will be wowed before they even take a bite.

Side Dishes

There’s something magical about pairing this soup with a stack of warm, crusty bread—perfect for dunking and sopping up every last drop. A crisp green salad with a light vinaigrette helps balance the soup’s richness, or try serving it alongside a simple grilled cheese for an old-school comfort meal made new by the vibrant Butternut Squash and Pumpkin Soup.

Creative Ways to Present

For an autumn-inspired dinner party, ladle the soup into hollowed-out mini pumpkins or little squash halves—they double as edible bowls! Drizzle with herbed olive oil or chili oil for a beautiful (and delicious) contrast, or sprinkle with sharp cheese for a bold finish. However you present it, Butternut Squash and Pumpkin Soup is a showstopper.

Make Ahead and Storage

Storing Leftovers

Leftover Butternut Squash and Pumpkin Soup stores like a dream. Let the soup cool to room temperature, then pour it into an airtight container and refrigerate. It’ll keep beautifully for up to four days, making it ideal for workday lunches or easy dinners later in the week.

Freezing

If you plan to make a big batch, this soup is perfect for freezing! Once the soup has cooled completely, ladle it into freezer-safe containers or resealable bags, leaving some space for expansion. It can be frozen for up to three months—just remember to thaw it overnight in the fridge before reheating, so it tastes as fresh as the day you made it.

Reheating

To reheat, pour the soup into a saucepan and gently warm it over medium heat, stirring occasionally. If it’s extra thick from the chill, add a splash of broth or water. Microwave reheating works well, too—just use a microwave-safe bowl and stir every minute to ensure even heat. The creamy texture and bold flavors will return right before your eyes.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Simply roast or steam your fresh pumpkin flesh until soft, then blend it to a purée. It adds an even deeper, more authentic pumpkin flavor to your Butternut Squash and Pumpkin Soup—just make sure it’s well cooked and smooth before adding to the pot.

How do I keep the soup vegan or dairy-free?

Swap the heavy cream for full-fat coconut milk or your favorite plant-based cream. The soup remains beautifully creamy, while the coconut lends a subtle sweetness and keeps the Butternut Squash and Pumpkin Soup completely dairy-free and vegan-friendly.

Can I roast the butternut squash first?

Yes! Roasting the butternut squash before adding it to the soup deepens its flavor and adds a touch of caramelized sweetness. Just toss the cubes with a bit of oil, roast at 400°F until golden and tender, then add as directed. The soup will turn out even more delicious!

Is this soup good for meal prep?

Butternut Squash and Pumpkin Soup is ideal for meal prep. It holds up well in the fridge or freezer, reheats perfectly, and the flavors only get better with a day or two of rest. Pack individual servings in containers for quick, nourishing lunches or dinners all week long.

What are some fun add-ins or flavor twists?

If you’re feeling adventurous, stir in a bit of curry powder, smoked paprika, or even a dash of maple syrup for a new flavor note. Roasted garlic, a squeeze of fresh orange, or a sprinkle of crunchy croutons make wonderful additions to the Butternut Squash and Pumpkin Soup experience.

Final Thoughts

I can’t wait for you to fill your kitchen with the incredible aroma and flavors of homemade Butternut Squash and Pumpkin Soup. It’s nourishing, festive, and guaranteed to warm your heart and your table—give it a try this season and see why it’s become an absolute favorite in my home!

Butternut Squash and Pumpkin Soup Recipe

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4.6 from 22 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Warm up with a comforting bowl of Butternut Squash and Pumpkin Soup. This velvety soup is perfect for cozy autumn days, boasting rich flavors of butternut squash, pumpkin, and warm spices. Serve it with a swirl of cream or coconut milk for a delightful finish.

Ingredients

Scale

For the soup:

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

For garnish:

pumpkin seeds and chopped parsley (optional)

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Instructions

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Cook onion until softened, about 4–5 minutes. Add garlic and cook for 30 seconds.
Cook Soup: Add butternut squash, pumpkin purée, vegetable broth, spices, salt, and pepper. Bring to a boil, then simmer for 20–25 minutes until squash is tender.
Puree: Blend the soup until smooth using an immersion blender or in batches in a regular blender. Return to pot, stir in cream or coconut milk, and simmer for another 5 minutes.
Season and Serve: Adjust seasoning if needed. Serve hot, garnished with pumpkin seeds and parsley.