Butternut Squash Pumpkin Soup

This butternut squash pumpkin soup is almost dessert like, it’s so good. I like it served warm, but it can definitely be served cold as well. The warmth of this dish with the cinnamon and chili powder makes it a perfect, cozy fall soup. It’s made in one pot and is done in about 30 minutes. If you’ve never had pumpkin soup, this is the perfect recipe to give it a shot. It’s easy, and has ingredients that stay fresh for a long time, so you can make it anytime!

Why you will love this pumpkin soup recipe

  • It’s such a cozy dish, but still can be served warm or cold! I’ve eaten in both ways!
  • You can top it with whatever you think will go well with pumpkin soup! I used pumpkin seeds, thyme sprigs and a drizzle of heavy cream.
  • You can make this ahead and freeze it! I love a good soup I can pull out of the freezer when the soup mood strikes.

How to make this pumpkin soup vegan

  • Replace the chicken broth with vegetable broth!
  • Swap out the butter for olive oil.
  • Either skip the cream drizzle or use coconut cream as a swap.

Here’s what you’ll need to make it

  • A large pot. I use my Dutch oven. Highly recommend getting one if you don’t have one.
  • Immersion blender. You can also use a regular blender and bled in batches, but an Emersion blender makes fewer dishes. And they are on sale on Amazon right now!
  • Knife.
  • Cutting board.
  • Silicon spatula or spoon.
  • Ladle for serving.

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Ingredients & substitutions

  • Butternut squash – I used the top half of a large butternut squash. Peel with a vegetable peeler and dice into cubes.
  • Canned pumpkin purée – I used organic. Make sure you use canned pumpkin, not pumpkin pie mix!
  • Onion – I used a yellow onion
  • Garlic
  • Chicken broth – Can sub for vegetable broth.
  •  Thyme – I used dried thyme for this but I also used fresh thyme for a garnish.
  • Ground Cinnamon – this gives it that warm, fall feeling.
  • Chili Powder – This is another one of those warm spices to give you that fall feeling.
  • Black Pepper
  • Butter – Can sub olive oil if you prefer.
  • Salt – Because you always need salt!
  • Toppings – I used pumpkin seeds, fresh thyme and a drizzle of heavy cream, but all of these are optional. Bacon would also be a great topping if that’s your thing!

How to make this just like grandma’s pumpkin soup recipe

Step 1. Melt the butter in a large stockpot over medium heat and saute the chopped onion and garlic, stirring occasionally for 10 minutes.

Step 2. Add the chicken broth, butternut squash, and pumpkin to the pot and bring to a slow boil. Reduce the heat to a medium simmer. Stir in the thyme, ground cinnamon, chili powder, and pepper, stirring occasionally for 20 minutes or until the squash softens and can be pierced with a fork.

Step 3. Using a handheld immersion blender, blend the soup until smooth or use a blender, working in batches ladle the soup into the blender and blend until smooth.

Peeling butternut squash

What is the best way to peel a butternut squash?

Use a vegetable peeler and take off the tough skin. Cut the long part off after it’s peeled and dice. Continue to peel the bottom and cut it in half. Remove the seeds with a spoon and dice the outside.

What is a good microwave hack for peeling a butternut squash?

Microwaving the squash will make it much easier to peel. Simply slice off the top and bottom, poke the squash all over with a fork and microwave it on high for about 3 minutes. When it’s cool enough to handle, peel the squash.

More easy one pot soup recipes:

Dairy free and gluten free snacks:

Butternut Squash Pumpkin Soup

Creamy butternut squash pumpkin soup is the perfect fall recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course, Side Dish
Cuisine American
Servings 6 Servings
Calories 150 kcal

Equipment

  • 1 Large pot I used a Dutch oven
  • 1 Immersion blender
  • 1 Knife
  • 1 Cutting board
  • 1 Large Spoon

Ingredients
  

  • 2 lbs butternut squash
  • 15 oz pumpkin purée
  • 1 medium Onion
  • 4 cloves garlic
  • 3 cups chicken broth
  • 2 tsps thyme chopped
  • 1 tsp ground cinnamon
  • 1 tsp chili powder
  • 1 tsp black pepper
  • 1 tbsp butter
  • salt to taste

Instructions
 

  • Melt the butter in a large stockpot over medium heat and saute the chopped onion and garlic, stirring occasionally for 10 minutes.
  • Add the chicken broth, butternut squash, and pumpkin to the pot and bring to a slow boil. Reduce the heat to a medium simmer. Stir in the thyme, ground cinnamon, chili powder, and pepper, 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 use a blender, working in batches ladle the soup into the blender and blend until smooth.
Keyword butternut squash, easy soup, pumpkin soup

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