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:

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.
4.86 from 68 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
  • 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
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About The Author

Aimee

I’m thrilled you’ve stopped by my space here and love to connect with new friends through food. I’ve always felt sharing meals brings people together, which is one of the many reasons I began this site.

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43 thoughts on “Butternut Squash Pumpkin Soup

  1. 5 stars
    This soup is amazing! I love the pumpkin bowls! It’s so festive. Thank you for providing vegan options. This is a new favorite.

  2. 5 stars
    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!

  3. 5 stars
    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.

  4. 5 stars
    This butternut squash and pumpkin soup looks creamy and delicious. I really like how you serve this too.

  5. 5 stars
    This butternut squash pumpkin soup will look so pretty on the table for any fall gathering and is sure to impress any dinner guest.

  6. 5 stars
    What a savory soup and perfect for fall! Love the presentation; will definitely be enjoying this for dinner this week!

  7. 5 stars
    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!

  8. 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

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