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 Creamy Potato Soup 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 into half. Remove the seeds using a spoon from the bottom half.
- Slice the remaining pieces into small cubes.
Try These Other Fall Recipe Favorites:
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.
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!
This looks delicious! I love squash and need to make this. Thanks for sharing!
This was such delicious twist on regular butternut squash soup. It was amazing!
This soup is amazing! I love the pumpkin bowls! It’s so festive. Thank you for providing vegan options. This is a new favorite.
Thanks, Alison! I love to rotate between non-vegan and vegan recipes so I enjoy finding an option that works.
I am a huge squash fan, so this time of year is a favorite for me! What a delicious recipe!
Thanks, Cindy! I’m a huge squash fan myself.
Great minds think alike! I just made a pumpkin and squash soup – love those rich fall flavors. Your soup looks so thick and creamy. Two thumbs up!
We made this the other day and everyone loved it. Going to make it again for a family gathering this weeI made this recipe last weekend and it was incredible! Thanks so much for sharing.
That’s so awesome to hear Shadi!
This butternut squash and pumpkin soup looks creamy and delicious. I really like how you serve this too.
Thanks, Andrea. I enjoyed making this dish super festive for the season.
This soup looks so delicious and comforting. I love your photography as well.
Awe, thanks Chichi! That means so much to me.
This butternut squash pumpkin soup will look so pretty on the table for any fall gathering and is sure to impress any dinner guest.
Thanks, Kelly, I appreciate your sweet comment!
What a savory soup and perfect for fall! Love the presentation; will definitely be enjoying this for dinner this week!
Thanks, Sara! Huge compliment coming from you!
I love how comforting this is!! My family loved it!
Thanks so much Toni!
Wow this was so delicious and creamy! So perfect for fall!
I’m making a double batch of this next time to freeze and have again! It was easy, indulgent and perfect for fall. A must try!
I made this for lunch today! So good Aimee! Pierce loved it
Awe, that makes me so happy!! We’ll have y’all over for dinner soon (and thanks for the comment!).
These photos are making me so hungry! I’ve made butternut squash soup before but never added pumpkin. I definitely need to pin this!
Meg
I decided to add the pumpkin on a whim and it was a great add in! Pin away my friend and thanks.