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This deliciously indulgent Butternut Squash Pumpkin Soup is not only dairy-free but a healthy fall addition to your menu. Creamy and thick with a hint of cinnamon and chili spice you’ll love the flavor of this soup.
Comforting soups are perfect during the fall and winter months so try this Acorn Squash Soup or this Pumpkin Chili to stay warm.
Butternut Squash Pumpkin Soup
Hints of butterscotch-like sweetness come from the butternut squash in this soup and marry with the mild earthy flavors of the pumpkin. Subtle notes of chili powder and cinnamon swirl this dense velvety soup for a serious comforting bowl of butternut squash pumpkin soup. This delicious dairy-free dish is a healthy choice during those longer colder months.
I have many great memories centered around food and love how the seasons approaching promotes this sentiment. I can actually remember the first time I had Butternut Squash Soup in a waterfront restaurant in Hoboken, NJ.
At the time I was enjoying a business lunch with one of my favorite customers and she encouraged me to get the soup. I’m thankful for her insistence because it was one of the best soups I’d ever tasted. It inspired me to make my own version of the dish
How to Make this Pumpkin Squash Soup Vegan
The recipe for this squash soup can be made vegetarian or vegan by switching a few ingredients. See the guidelines below on how to prepare it to meet your dietary needs.
- Vegetarian: swap the chicken broth for vegetable broth.
- Vegan: switch the butter for oil and the chicken broth for vegetable broth.
Tips for Cutting Butternut Squash
- First, remove the outer skin layer of the squash by peeling it out with a vegetable peeler. Slice the rounded end off from the long end of the squash to remove the skin easier from the curved pieces.
- Next, slice the two pieces in half. Remove the seeds using a spoon from the bottom half.
- Slice the remaining pieces into small cubes.
If you love pumpkin as much as I do then I suggest serving some delicious pumpkin bread with this soup.
Try These Other Fall Recipe Favorites:
Butternut Squash Pumpkin Soup
Ingredients
- 1 tablespoon Olive Oil
- 1 medium Vidalia Onion chopped
- 3½ cups Chicken Broth
- 2 lbs Butternut Squash
- 15 ounces Pumpkin Puree
- 3 sprigs Thyme chopped
- 2 teaspoons Ground Cinnamon
- 1 teaspoons Chili Powder
- 1 teaspoon Ground Pepper
Optional Addtions
- Creme Fraiche
Instructions
- Melt the butter in a large stockpot over medium heat and saute the chopped onion, stirring occasionally for 10 minutes, until soft and golden.
- Add the chicken broth, butternut squash, and pumpkin to the pot and bring to a soft boil. Reduce the heat to a medium simmer. Stir in the thyme, ground cinnamon, chili powder, and pepper and cook, stirring occasionally for 20 minutes or until the squash softens and can be pierced with a fork.
- Using a handheld immersion blender, blend the soup until smooth or us a stand blender, working in batches ladle the soup into the blender and blend until smooth.
Thank you for posting a butternut squash recipe that doesn’t use chilli as the main spice because my grand mother don’t like chilli. This looks like a perfect combination of flavors to contrast the sweetness of the squash while adding depth of flavour. I am so excited to try this. Very deserving to have 5 stars.
Thanks for stopping by! I hope Grandma enjoys it too!
We make this soup every fall and it always turns out perfectly! Can’t wait to start making it again this year!
I’m so glad you’ll be making this soup this fall! Enjoy!
This soup is absolutely delicious, and wow—THE BOWLS. What a fantastic idea. Makes the soup even more aromatic while eating it, too. Brilliant.
The bowls are a huge hit, right?! So glad you found this to be so delicious!
I love trying new soups in the fall/winter. Saving this one to make soon as it looks incredible!
Hi Sara! Can’t wait to hear about how much you love this recipe! It really is incredible!
I just love how easily this comes together, and it looks extra cozy in the Butternut squash bowl. I made mine with a veggie stock and used olive oil instead of butter to make it vegan & it turned out so yummy too!.
Hi Louise! Such a great idea to swap the olive oil in place of butter. Thanks for sharing!
Very Creative with an awesome recipe! Thanks, Aimee for sharing this!
So glad you enjoyed it, Alison!
Delicious and so easy for a week night meal.
Hello,
I am looking forward to trying this for dinner this week. I actually plan to serve it more as a side dish because there’s not really a protein factor to it. I was wondering if you think it would be ok to make it a little earlier in the afternoon and just leave it a the slow cooker on low. So as not to be overwhelmed by a lot of different cooking in the kitchen when I make my main dish.
You can definitely prepare this soup ahead of time and it could also be left in the slow cooker on low. Whichever method is easiest for you! If this soup begins to boil on low in the slow cooker just turn it off and turn it back on 20 minutes before you plan on serving it.
hi can someone tell me if its ok to make this at home and then bring it to the home im having thanksgiving at and how to transfer and then heat there?
Hello, Jill! There are two options I would suggest. One would be to make the recipe completely and then let it cool before placing it into an air-tight container and storing it in your refrigerator. Then bring the container (and a large Dutch oven or stockpot) to reheat it in where you plan on serving it. You could also bring a slow cooker to plug in and reheat it on low about 1 hour before you plan on serving it. Let me know if this helps.
How cute to use a pumpkin as a bowl!! I love that, perfect for fall!