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    Home » Blog » Diet » Healthy » Butternut Squash Pumpkin Soup

    Butternut Squash Pumpkin Soup

    Published: Sep 30, 2019 · Modified: Oct 19, 2021 by Aimee Mars · This post may contain affiliate links.

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    butternut squash pumpkin soup

    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.

    pumpkin soup

    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

    butternut squash soup

    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.
    pumpkin soup

    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:

    • Southern Chicken and Dumplings
    • Game Day Chili
    • Honey Bourbon Roasted Carrots
    Butternut squash and pumpkin soup in a roasted pumpkin bowl.

    Butternut Squash Pumpkin Soup

    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.
    4.72 from 35 votes
    Print Pin Rate
    Course: Main Course, Soup
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 6 Servings
    Calories: 137kcal
    Author: Aimee Mars

    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.

    Notes

    Frozen butternut squash can also be used in this recipe.
    Stir in some cream fraiche for added indulgence.

    Nutrition

    Serving: 2cups | Calories: 137kcal | Carbohydrates: 29g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 538mg | Potassium: 860mg | Fiber: 6g | Sugar: 8g | Vitamin A: 27283IU | Vitamin C: 48mg | Calcium: 119mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @AimeeMarsLiving or tag #AimeeMarsLiving!
    « Soft Pumpkin Cookies
    Traditional Meatloaf Recipe »

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    In sharing my recipes filled with delicious and wholesome ingredients, I hope to connect with you. Let’s create some decadent meals to share with the ones we love. For more about my story and how this site got started visit the about page.

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