Enjoy the ultimate taste of autumn with this warm and inviting butternut squash and pumpkin soup. It’s the perfect blend of sweet, savory, and subtly spiced flavors, making it a comforting bowl on any chilly day. This recipe simplifies the process, bringing rich, homemade goodness to your table with ease. Get ready to cozy up with this versatile and delightful soup.
Table of Contents
Delicious Butternut Squash and Pumpkin Soup
Ingredients
Equipment
Method
- In a heavy-bottomed stockpot over medium-low heat, heat butter and oil. Sauté chopped onions until translucent, about 10 minutes. Add pumpkin puree, butternut squash, chicken broth, salt, and pepper. Cover and simmer until the butternut squash is very tender, about 20 minutes.
- To puree, use an immersion blender directly in the hot pot until smooth. If using a stand blender, allow the soup to cool until warm, then blend in batches until smooth and transfer to a clean pot.
- Add the half-and-half and reheat over low heat just until hot; do not boil. Check and adjust seasoning as needed. Serve hot with croutons and, if desired, garnishes of creme fraiche and grated cheese.
Notes
Why You’ll Love This Butternut Squash and Pumpkin Soup
You will quickly discover why this butternut squash and pumpkin soup becomes a fall favorite.
- Ultimate Fall Comfort: Experience the quintessential flavors of autumn in every spoonful.
- Rich, Earthy, Sweet Flavors: The combination of butternut squash and pumpkin creates a wonderfully balanced taste profile.
- Simple & Straightforward Recipe: Even beginner cooks can master this easy-to-follow dish.
- Homemade Elegance: Impress family and friends with a gourmet-tasting soup made from scratch.
- Perfect for Meal Prepping: Prepare a large batch to enjoy throughout the week or freeze for later.
Ingredients
Gather these simple ingredients to create your warming butternut squash and pumpkin soup:
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 2 medium onions, chopped (about 2 cups)
- One (425 grams/15 ounce) can pumpkin puree (NOT pumpkin pie filling)
- 453 grams (1½ pounds) butternut squash, peeled and cut in small chunks (about 3 cups)
- 1 liter (1 quart) homemade chicken broth or good quality purchased broth
- 2 teaspoons kosher salt, or as needed
- ½ teaspoon freshly ground black pepper, or as needed
- 237 ml (1 cup) half-and-half
- Croutons, for serving
- Creme fraiche, for serving (optional)
- Grated Gruyere cheese, for serving (optional)
Notes & Substitutions
Always use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar. You can substitute fresh roasted pumpkin for canned puree if you prefer. For a vegetarian option, swap chicken broth for vegetable broth. To make this soup vegan, use a dairy-free milk alternative like full-fat coconut milk or cashew cream instead of half-and-half. Feel free to experiment with other cheeses like Parmesan or sharp cheddar for garnish.
Equipment
You need only a few basic kitchen tools for this delicious soup:
- A heavy-bottomed stockpot ensures even heating.
- An immersion blender or stand blender for creamy results.
- A cutting board and sharp knife for vegetable prep.
- Measuring cups and spoons guarantee accuracy.
- A vegetable peeler makes prepping squash easy.
Instructions
Follow these steps carefully to create your delicious butternut squash and pumpkin soup:
- Prep Vegetables: Begin by peeling your butternut squash carefully, then cut it into small, uniform chunks. Chop your onions into a medium dice. This ensures even cooking.
- Sauté Aromatics: In a heavy-bottomed stockpot, combine the butter and olive oil over medium-low heat. Let the butter melt and the oil warm up gently.
- Cook Onions: Add the chopped onions to the pot. Sauté them for about 10 minutes, stirring occasionally, until they become translucent and softened. Do not let them brown.
- Add Main Ingredients: Stir in the canned pumpkin puree, the prepared butternut squash chunks, and the chicken broth. Ensure all ingredients are well combined in the pot.
- Season the Soup: Add 2 teaspoons of kosher salt and ½ teaspoon of freshly ground black pepper to the mixture. Stir again to distribute the seasonings evenly.
- Simmer Until Tender: Bring the soup mixture to a gentle simmer. Cover the pot and allow it to cook for approximately 20 minutes, or until the butternut squash is very tender when pierced with a fork.
- Puree the Soup: Remove the pot from the heat. For an immersion blender, carefully blend the soup directly in the pot until it reaches a velvety smooth consistency. If using a stand blender, allow the soup to cool until it’s warm, not steaming hot. Work in batches, filling the blender no more than one-third full, and blend until smooth. Transfer the pureed soup to a clean pot.
- Reheat with Dairy: Return the pot with the pureed soup to low heat. Stir in the half-and-half. Gently heat the soup through, ensuring it is hot but do not allow it to boil after adding the dairy.
- Adjust Seasoning: Taste the finished butternut squash and pumpkin soup. Add more salt or pepper as needed to suit your preference. A final seasoning adjustment truly makes a difference.
- Serve Hot: Ladle the creamy soup into bowls. Garnish with croutons, a dollop of crème fraîche, or a sprinkle of grated Gruyere cheese, if desired. Enjoy immediately.
Pro Tips & Troubleshooting
For a deeper, more caramelized flavor, roast your butternut squash chunks before adding them to the pot. Simply toss them with a little olive oil, salt, and pepper, then roast at 400°F (200°C) for 20-25 minutes. Always ensure the squash is exceptionally tender before blending; undercooked squash creates a grainy texture. When using a stand blender, blend in small batches to prevent overflow and ensure safety. Avoid boiling the soup after adding the half-and-half, as this can cause the dairy to curdle. Always adjust the seasoning generously at the very end to achieve the perfect balance. If your soup is too watery, simmer it uncovered for a few minutes. If it’s too thick, add a splash more broth or water until it reaches your desired consistency.
Serving, Storage, & Variations
Serving Suggestions
Serve this delightful butternut squash and pumpkin soup with warm crusty bread or fluffy dinner rolls for a complete meal. Enhance each bowl with various toppings like crunchy croutons, toasted pumpkin seeds, or a sprinkle of fresh sage or thyme. A swirl of crème fraîche or a generous dusting of grated Gruyere cheese adds a luxurious, savory finish.
Storage & Freezing
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. This soup also freezes beautifully. Allow it to cool completely before transferring to freezer-safe containers or bags, and freeze for up to 3 months. Thaw frozen soup overnight in the refrigerator before gently reheating on the stovetop over low heat.
Variations
Elevate your butternut squash and pumpkin soup with creative additions. Introduce a touch of sweetness with a tablespoon of maple syrup or apple cider. Warm spices like a pinch of nutmeg, cinnamon, or ground ginger can deepen the autumn flavors. For an aromatic boost, add roasted garlic or a grated knob of fresh ginger during the sautéing stage. Make it spicy with a tiny pinch of cayenne pepper. For extra sweetness, include roasted apples or carrots with the squash.
Nutrition Information
This comforting butternut squash and pumpkin soup provides a wholesome and satisfying meal. Each serving offers approximately 250 calories. Butternut squash and pumpkin are excellent sources of dietary fiber, vitamins A and C, and various antioxidants, supporting overall health. This recipe is also highly customizable, allowing you to easily adjust it to meet different dietary needs and preferences.
Butternut squash, for instance, is an excellent source of Vitamin A, with higher content than pumpkin, as detailed by Anna’s Kitchen Blog. Learn more about the nutritional differences between butternut squash and pumpkin.
| Nutrition Facts (per serving) |
|---|
| Calories: 250 |
FAQ
Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Absolutely! Roast fresh pumpkin, scoop out the flesh, and blend it smooth for an even richer butternut squash and pumpkin soup flavor.
Q: How can I make this soup vegan?
A: Replace the chicken broth with vegetable broth and swap the half-and-half for full-fat coconut milk or a dairy-free cream alternative.
Q: What’s the best way to thicken the soup?
A: If your soup is too thin after blending, simmer it uncovered for an additional 5-10 minutes, allowing some liquid to evaporate.
Q: Can I prepare this soup ahead of time?
A: Yes, this fall soup tastes even better the next day as the flavors meld. Prepare it fully and store it in the fridge until ready to reheat and serve.
Q: What garnishes pair best with this soup?
A: Classic garnishes include croutons, a swirl of crème fraîche, toasted pumpkin seeds, or a sprinkle of fresh herbs like sage or chives.
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Conclusion
This butternut squash and pumpkin soup is truly the essence of comfort in a bowl. Its rich, velvety texture and deep, earthy-sweet flavors make it an undeniable fall staple. This easy-to-follow recipe ensures that anyone can create a gourmet-quality soup right in their own kitchen. Whether for a cozy weeknight dinner or a special holiday gathering, this delightful soup will surely become a cherished part of your seasonal menu.
Culinary disclaimer
This content is provided for informational purposes only. It does not replace medical advice, professional diagnosis, or personalized treatment.
