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Pumpkin Butternut Squash Soup


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5 from 14 votes
Cook Time : 45 mins
Total Time : 55 mins
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Last Updated on October 12, 2022 by Corinne Schmitt

This Pumpkin Butternut Squash Soup is the perfect fall soup! It’s easy to make, healthy, and so delicious. This soup is made with pumpkin and butternut squash, onions, cinnamon, and chicken broth. This flavorful soup is always a crowd pleaser. 

If you love Instant Pot Pumpkin Soup then this is the recipe for you. This creamy soup is not only delicious but it’s also healthy and perfect for a fall meal. 

Pumpkin Butternut Squash Soup in a serving bowl with spices on the side.

Pumpkin Soup

One of my favorite things about fall is pumpkin. Pumpkin is full of health benefits, such as being packed with vitamins, minerals, and antioxidants. Pumpkin is also a great source of fiber which is beneficial for our bodies.

Why I Love This Recipe

This soup is not only healthy but it’s also so easy to make. All you need is a few simple ingredients and you’re on your way to enjoying a delicious bowl of pumpkin soup.

  • Easy to make
  • Always a hit at parties
  • Fills the house with a delicious aroma

If you love pumpkin recipes like this one, you may also enjoy this Caramel Pumpkin Cookie Cup recipe.

Ingredients

Pumpkin Butternut Squash Soup ingredients.

You only need a handful of ingredients for this recipe. All of these ingredients are easy to find at your local grocery store, or you may already have them on hand in your kitchen to help you save a trip to the grocery store. 

Butternut Squash –  I used frozen butternut squash for this. However, you can also use fresh squash. 

Pumpkin – I used canned pumpkin, but make sure that you use pumpkin puree instead of pumpkin pie. 

Coconut Milk – Full-fat coconut milk works best for this soup, make sure that you don’t use cream of coconut. 

Substitutions

Oil: If you don’t have olive oil on hand you can use canola or vegetable oil instead. 

Broth: I used chicken broth to make this soup, but you can also use vegetable broth if you want a vegetarian version. 

Variations / Options / Add-Ins

Are you looking for ways to change up this recipe? Here are a few of my favorite additions to this recipe. 

Nuts: Top the soup with some chopped nuts for a little crunch. 

Bacon: Add some crumbled bacon pieces to the soup for a delicious savory flavor. 

Spices: Add more or fewer spices to the soup depending on your preferences. Spices like paprika, turmeric, or even fresh ginger work great in this recipe.

Equipment Needed / Helpful Tools

You only need a few kitchen tools to help you make this delicious recipe. Gather these tools and get ready to enjoy this comforting soup. 

  • dutch oven – If you don’t have a dutch oven on hand, you can use a large stock or soup pot with a heavy bottom. 
  • immersion blender – Or you can carefully transfer it to a traditional blender but be sure to not burn yourself. 

How to Make Pumpkin Butternut Squash Soup

Making this soup is so simple. Just follow the instructions below and enjoy this soup in under an hour. 

Step 1: Add the olive oil to a large pot 

Place the olive oil in a dutch over medium heat.

Step 2: Saute the butternut squash

Once the oil is hot, add the onion and butternut squash. Cook for 10 minutes until butternut squash is fork-tender.

Onion and butternut squash in a large heart-shaped pot.

Step 3: Add remaining ingredients

Add all remaining ingredients and stir well to combine.

Added the cinnamon, curry powder, white pepper and salt to the pot.

Step 4: Bring to a boil 

Increase heat to medium-high and bring to a boil.

Step 5: Reduce heat and simmer 

Reduce heat to medium-low and simmer for 35-45 minutes.

Step 6: Blend into smooth

Remove dutch oven from heat and use an immersion blender to puree until smooth, or carefully transfer to a blender and allow to cool before pureeing with a kitchen towel over the top.

Serving Suggestions

This creamy soup is delicious by itself.  My family likes when I serve a soup like this with Air Fryer Breadsticks or Instant Pot French Bread

Pumpkin Butternut Squash Soup in a serving bowl with spices on the side.

Pro Tips

Here are some tips and tricks to help you make this recipe perfect every time. 

  • Be sure to not overcook the squash, you want it to be fork-tender but not mushy. 
  • If using a blender, allow the soup to cool before pureeing to avoid any accidents. 
  • Add more or less broth to the soup depending on how thick or thin you like your soup.
  • If you want to add more flavor to this soup, add garlic, salt, and black pepper to taste. 
  • You can also add some heat to this recipe if you like spice by adding cayenne pepper, or even hot sauce. 
  • I recommend peeling your butternut squash before you cook it for this recipe. 

FAQs

Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe. 

How to store

This soup can be stored in an airtight container in the fridge for up to 3 days. 

How to reheat

The best way to reheat this soup is on the stove over medium heat. You can also microwave it, but be sure to stir often as it will tend to separate. 

Can I freeze it?

Yes, this soup freezes well. Place it in a freezer-safe container and it will stay fresh for 6 months. 

More Pumpkin Recipes

If you like pumpkin, give these recipes a try:

Ready to get cooking? Print off the recipe card below or toggle on Cook Mode to keep your screen from going dark while you follow along on your phone or tablet.

Pumpkin Butternut Squash Soup

Corinne Schmitt
This Pumpkin Butternut Squash Soup is creamy, flavorful and makes for a comforting meal on a busy weeknight.
5 from 14 votes
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Soup
Cuisine American
Servings 4 Servings
Calories 269 kcal

Equipment

  • dutch oven or large pot
  • immerison blender

Ingredients
  

  • 2 Tablespoons Olive Oil
  • 2 Onions diced
  • 2 cups Butternut Squash diced (we used frozen)
  • 2 cups Pumpkin (we used canned)
  • 1 Tablespoon Honey
  • 2 cups Water
  • 1 cup Coconut Milk
  • 1 cup Chicken Broth or Vegetable Broth
  • 1 teaspoon Curry Powder
  • 1 teaspoon White Pepper
  • 1 teaspoon Cinnamon
  • 1 teaspoon Salt

Instructions
 

  • Place the olive oil in a dutch oven over medium heat.
  • Once the oil is hot, add the onion and butternut squash. Cook for 10 minutes until butternut squash is fork-tender.
  • Add all remaining ingredients and stir well to combine.
  • Increase heat to medium-high and bring to a boil.
  • Reduce heat to medium-low and simmer for 35-45 minutes.
  • Remove dutch oven from heat and use an immersion blender to puree until smooth, or carefully transfer to a blender and allow to cool before pureeing with a kitchen towel over the top.

Video

Notes

  • Be sure to not overcook the squash, you want it to be fork-tender but not mushy.
  • If using a blender, allow the soup to cool before pureeing to avoid any accidents.
  • Add more or less broth to the soup depending on how thick or thin you like your soup.
  • If you want to add more flavor to this soup, add garlic, salt, and black pepper to taste.
  • You can also add some heat to this recipe if you like spice by adding cayenne pepper, or even hot sauce.
  • I recommend peeling your butternut squash before you cook it for this recipe.

Nutrition

Serving: 1ServingCalories: 269kcalCarbohydrates: 24gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 1mgSodium: 821mgPotassium: 785mgFiber: 4gSugar: 11gVitamin A: 7686IUVitamin C: 40mgCalcium: 90mgIron: 3mg
Keyword Pumpkin Butternut Squash Soap
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