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    Home » Soups, Stews, and Chilis » Butternut Squash Pumpkin Soup

    Butternut Squash Pumpkin Soup

    Published: Nov 23, 2023 by Linda Warren

    Jump to Recipe

    Butternut Squash Pumpkin Soup brings the aromas and feeling of fall right into your home. A combination of butternut squash, pumpkin, cream, and apple cider is spiced up with cinnamon and nutmeg that will delight the palate and warm the soul.

    Butternut Squash Pumpkin Soup in bowl with spoon.

    FYI - This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. All links are products I use when making my recipes.

    Table of Contents

    • Rich and Creamy Vegetable Soups
    • Why You'll Love This Butternut Squash Soup with Pumpkin
    • Pumpkin Squash Soup is Good for You!
    • Ingredients
    • How to Cut and Roast Butternut Squash
    • How to Make Pumpkin and Butternut Squash Soup
    • Recipe Variations
    • Alternate Cooking Method - Slow Cooker
    • How to Serve and Garnish the Soup
    • What to Serve with the Soup
    • How to Store and Freeze Pumpkin Butternut Soup
    • How to Reheat Pumpkin and Squash Soup
    • More Soups to Warm You Up

    Rich and Creamy Vegetable Soups

    Homemade rich and creamy vegetable soups are like a warm hug on a cold day. There's something comforting about the rich, velvety texture and the burst of flavors from fresh, wholesome veggies.

    Whether it's a classic Split Pea Soup, a seasonal Sweet Potato Butternut Squash Soup, a vibrant Broccoli Cheddar Soup, or a creamy Minnesota Wild Rice Soup full of veggies, they can turn any meal into a satisfying, cozy, and heartwarming experience.

    Two bowls of Autumn Squash Soup overhead.

    One of the best things about making these soups from scratch is that you're in complete control of what goes into the pot. You can pick the freshest, in-season vegetables, adjust the creaminess to your liking, and season it just the way you want. Plus, the aroma that fills your kitchen as the soup simmers away is simply irresistible.

    Why You'll Love This Butternut Squash Soup with Pumpkin

    If you enjoy Panera Autumn Squash soup, this is a great way to recreate it at home.

    Easy to make with either fresh or frozen butternut squash plus a can of pumpkin puree.

    Fall in a bowl - autumn squash, pumpkin, and apple cider combine with cinnamon and nutmeg for plenty of awesome fall flavor.

    Rich & creamy - a hearty, thick soul-warming lunch or dinner for fall and winter days.

    Pumpkin Squash Soup is Good for You!

    Did you know that this soup is not only super delicious but good for you too?! The butternut squash, aka butternut pumpkin, as well as canned pumpkin puree, are excellent sources of antioxidants, Vitamins A & B-complex as well as rich in folates, iron, calcium, and niacin.

    They are low in calories, have no saturated fats or cholesterol, and are commonly recommended by nutritionists as ways to control both cholesterol and weight.

    Read more about the benefits of butternut squash and the benefits of pumpkin on WebMD.

    Ingredients

    Here's what you'll need to make this pumpkin squash soup recipe. The exact measurements are in the printable recipe card below.

    Ingredients for butternut squash and pumpkin soup.
    • Butternut squash - fresh or frozen
    • Avocado oil - coconut or vegetable oil can also be used
    • Onion
    • Pumpkin puree - canned or homemade
    • Chicken stock
    • Apple cider - fresh is best for the richest flavor
    • Half-and-half - substitute fat-free half-and-half or dairy-free product if needed
    • Honey
    • Ground nutmeg
    • Ground cinnamon
    • Dried or fresh rosemary - gives the soup a hint of savory
    • Salt
    • Black pepper
    • Garnishes - See below for ideas and suggestions.

    How to Cut and Roast Butternut Squash

    Butternut squash is a delightful and versatile ingredient, but cutting it can be a challenge due to its tough exterior. Here’s a step-by-step guide to help you master the process and get it ready for roasting:

    1. Begin by washing the butternut squash thoroughly to get rid of any dirt. Lay a damp cloth or paper towel under your cutting board to prevent it from slipping.
    2. Using a sturdy vegetable peeler, peel off the tough outer skin of the squash. If you're finding it hard to peel or cut a butternut squash, make 2-3 slits through the skin to vent steam. Microwave on high for 3-4 minutes to soften it slightly. Remove and let rest for several minutes to make it easier to handle. 
    3. With a sharp knife, trim both ends of the squash. This provides a stable base for subsequent cuts.
    4. Stand the butternut squash upright on its wider end. Carefully slice the squash in half vertically. Use a downward motion, starting from the top and working your way down.
    5. Using a spoon, scrape out the seeds and the stringy pulp from the hollow of the squash. Save the seeds for roasting if desired.
    6. Lay each half flat on the cutting board. Cut the squash into slices and then chop those slices into evenly sized cubes or pieces, according to the recipe's requirements.
    7. Toss the chopped butternut squash in oil, making sure each piece is well-coated. Season with salt and pepper. Spread the pieces out on a large cookie sheet in a single layer, ensuring they are not crowded to allow even roasting.
    8. Place in a preheated oven at 450°F and roast for approximately 25 minutes. The squash should be tender and slightly caramelized at the edges when done.
    9. Once roasted, let the butternut squash cool slightly before using it in recipes. This not only makes it easier to handle but also allows the flavors to meld.

    Remember, the key to perfectly roasted butternut squash is to ensure even sizing while chopping, so the pieces roast uniformly.

    Now, with your beautifully roasted squash, you're ready to proceed with making the Butternut Squash Pumpkin Soup!

    How to Make Pumpkin and Butternut Squash Soup

    Here are the simple steps to make this roasted butternut squash and pumpkin soup. First, roast the squash (see above for tips on how to peel and cut):

    Steps to roast squash.
    1. Peel, seed, and cut the butternut squash into similar-sized pieces
    2. Place them in a medium bowl and sprinkle them with oil.
    3. Season with salt and pepper.
    4. Toss to coat all the pieces.
    5. Place on a cookie sheet.
    6. Roast for 25 minutes at 450°F.

    Now follow these easy steps to prepare the pumpkin squash soup:

    Pumpkin squash soup  prep steps 1-4.
    1. While squash is roasting, saute chopped onions in a little oil for 5 minutes or until softened.
    2. Place roasted butternut squash, pumpkin puree, and sauteed onions in a food processor.
    3. Pulse to blend then add chicken stock and apple cider.
    4. Puree until smooth.
    Finishing steps for autumn squash soup.
    1. Transfer the squash mixture to a large saucepan.
    2. Pour in the half-and-half.
    3. Add honey, spices, salt and pepper.
    4. Stir. Bring to a boil then turn down and simmer for 20 minutes.
    Closeup of spoonful of soup.

    Ladle into bowls and serve hot with garnishes of pepitas, roasted pumpkin seeds, chopped pecans, and a little grated Parmesan cheese. Dig in and enjoy the hearty deliciousness of this autumn squash soup that will warm you from the inside out.

    Recipe Variations

    • Extra Creamy - Use heavy whipping cream instead of half-and-half.
    • Vegan - Use vegetable stock instead of chicken stock. Use almond, soy, or coconut milk or a vegan half-and-half substitute instead of regular dairy half-and-half.

    Alternate Cooking Method - Slow Cooker

    You can prepare this soup in a slow cooker instead of on the stovetop. Here's how:

    • Roast the butternut squash and saute the onions as directed in the recipe.
    • Place the roasted squash, sauteed onions, and the remaining ingredients except half-and-half in a crockpot or slow cooker.
    • Cook on HIGH for 2 hours or LOW for 4 hours.
    • Add the half-and-half.
    • Use an immersion blender to puree the soup. Or puree it in batches in a blender. Remember that hot soup expands when blending so do not completely fill the blender container. Also, blend with the lid on to prevent it from splashing out of the blender.

    How to Serve and Garnish the Soup

    A well-garnished soup not only amplifies the flavors but also elevates the visual appeal, making your dish irresistibly appetizing. Here's a guide to garnishing your Butternut Squash Pumpkin Soup with a touch of creativity:

    • Chopped Pecans: These add a delightful crunch and nutty flavor. Lightly toast them for added aroma.
    • Drizzle or Swirl of Sour Cream or Plain Greek Yogurt: This adds a creamy contrast both in flavor and color. Use the back of a spoon to create a graceful swirl on top.
    • Pepitas (Shelled Pumpkin Seeds): Another crunchy element that complements the soup's primary ingredient. Roasting them lightly with a sprinkle of salt can heighten their flavor.
    • Chopped Fresh Herbs: Fresh herbs like parsley, chives, or cilantro can add a burst of color and freshness. Rosemary, as mentioned in the recipe, also makes a fragrant and visually appealing garnish.
    • Croutons: For those who love a contrasting texture, homemade or store-bought croutons provide a delightful crunch. You can also consider flavored croutons, such as garlic or cheese, for an added dimension.
    • Sprinkle of Cinnamon or Nutmeg: A light dusting of these spices can enhance the soup's warmth and aromatic profile.
    • Cheese: Shavings or grated Pecorino-Romano cheese (or any hard cheese like Parmesan) add a savory depth and rich texture.
    • Infused Oils: Drizzling a bit of chili or herb-infused oil can give a subtle kick and a beautiful glossy finish.
    • Microgreens or Edible Flowers: For an upscale touch, a sprinkle of microgreens or a few edible flowers can make your soup look gourmet.
    • Sliced Apples: Given that the soup has apple cider, thinly sliced fresh apples can offer a sweet and crisp bite, harmonizing with the soup's core flavors.

    Remember, while garnishes add aesthetic appeal, they should also complement and balance the flavors of the soup. When serving, consider layering multiple garnishes, but ensure they harmonize well and don't overwhelm the primary flavors of the soup.

    What to Serve with the Soup

    The creamy richness of Butternut Squash Pumpkin Soup pairs beautifully with a range of dishes. When planning your menu, think about textures, flavors, and the overall balance of the meal. Here are some delightful accompaniments:

    • Crusty Bread: A warm loaf of French baguette, sourdough, or any artisanal bread is a must. It's perfect for dipping into the soup and adds a crunchy contrast.
    • Grilled Cheese Sandwich: Enhance the comforting aspect of the meal with a gooey grilled cheese sandwich. Try experimenting with different cheeses for variety.
    • Salads: A fresh salad can offset the soup's richness. Consider salads with apples, walnuts, dried cranberries, and feta or goat cheese. A vinaigrette dressing can add a tangy element to contrast with the soup's sweetness.
    • Quiches or Savory Tarts: A slice of bacon ham and cheese quiche or a mushroom spinach tart can pair wonderfully, adding protein and a different texture to the meal.
    • Flatbreads or Naan: Especially if they're garlic or herb-flavored, these can be great for dipping and scooping.
    • Light Proteins: Consider serving the soup as a starter before a main dish of grilled or poached chicken, turkey, or fish.
    • Charcuterie Board: A selection of cured meats, cheeses, olives, and pickles can provide a delightful contrast to the creamy soup.
    • Risotto: A lemony or herb-infused risotto can be a creamy and flavorful pairing.
    • Wine Pairing: If you're serving wine, opt for a crisp white wine like Chardonnay or Sauvignon Blanc. They have the acidity to cut through the soup's richness and enhance its flavors.

    When planning your accompaniments, consider the occasion. If it's a casual meal, bread and salad might suffice. For more formal or elaborate dinners, you might opt for multiple sides to create a balanced and indulgent spread.

    How to Store and Freeze Pumpkin Butternut Soup

    After allowing the soup to cool to room temperature, transfer it into airtight containers. Properly stored, the soup can last in the refrigerator for up to 4 days.

    Freezing is a convenient way to extend the soup's shelf life. To freeze, cool the soup completely. Pour it into freezer-safe bags or containers, leaving about an inch of space at the top to allow for expansion. Make sure to seal the containers tightly to prevent freezer burn. Properly stored, the soup can be frozen for up to 3 months. Thaw it in the fridge overnight.

    How to Reheat Pumpkin and Squash Soup

    Stovetop: Pour the Butternut Squash Pumpkin Soup into a suitable saucepan or pot. Heat over medium-low flame, stirring occasionally to ensure even warming. You may need to add a splash of water, broth, or cream to maintain its desired consistency. Once the soup begins to simmer, let it heat for an additional 2-3 minutes, ensuring it's thoroughly warmed through.

    Microwave: Transfer the desired portion of soup into a microwave-safe bowl, leaving some space at the top to prevent it from boiling over. Place a microwave-safe lid or plate on top of the bowl, slightly ajar, to allow steam to escape. Heat on HIGH for 1 minute, then give the soup a gentle stir. Continue heating in 30-second intervals, stirring in between, until the soup is thoroughly heated.

    More Soups to Warm You Up

    Try my Butternut Squash and Sweet Potato Soup for another tasty soup made with winter squash.

    Black Bean Soup with Chicken - can be on the table in 20 minutes. It's a warm, spicy soup with a thick rich broth perfect for the cooler weather.

    Grab a smoked ham hock and make 15 Bean Soup with Ham.

    Want to know what to do with a leftover turkey carcass? Make Turkey Pastina Soup with vegetables.

    Find lots of healthy fall recipes here on 2CM!

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    Spoonful of soup over bowl.

    Butternut Squash Pumpkin soup

    Bring the taste of fall to your table. This creamy, delicious, and easy-to-make soup makes a hearty, warm, and flavorful lunch or dinner.
    5 from 4 votes
    Print Rate
    Course: Soup
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 4 -6 servings
    Calories: 248kcal
    Author: Linda Warren

    Equipment

    • Food Processor

    Ingredients

    Butternut Squash preparation

    • ¾ large butternut squash (about 4 cups) chopped (or 2-12-oz frozen packages)(if using fresh, see note below for easier cutting)
    • 2 Tablespoons avocado, vegetable, or coconut oil
    • Salt and pepper to taste

    Soup

    • 2 teaspoons avocado, vegetable or coconut oil
    • ⅓ cup onion, chopped
    • 15 oz can pumpkin puree
    • 1 ¼ cups chicken stock
    • 1 ¼ cups apple cider
    • 1 cup half and half (almond, soy or coconut creamers can also be used)
    • 3 Tablespoons honey
    • ¼ teaspoon nutmeg
    • ¾ teaspoon cinnamon
    • ¼ teaspoon rosemary, chopped (optional)
    • 1 ½ teaspoons salt
    • ¼ teaspoon black pepper
    • Garnishes: chopped pecans roasted pumpkin seeds, Parmesan cheese

    Instructions

    • Preheat oven to 450 degrees.
    • If using fresh butternut squash, peel and seed. Then toss with oil, season with salt and pepper, and pour onto a large cookie sheet. Roast in the oven for 25 minutes.
    • While squash is roasting, heat 2 teaspoons oil in a small skillet and sauté onions for 5 minutes.
    • In a large food processor, combine squash, pumpkin puree, and onions. Pulse to blend. Add chicken stock and apple cider and blend until smooth.
    • Pour the pureed squash mixture into a large saucepan. Add half and half, honey, spices, and seasoning. Stir to combine. Bring the mixture to a slow boil over medium heat, then lower heat and simmer for 20 minutes.
    • When ready to serve, garnish with chopped pecans or roasted pumpkin seeds, a sprinkle of nutmeg, and a little Parmesan cheese.

    Notes

    To make it easier to cut a butternut squash, make 2-3 slits through skin to vent steam. Microwave on high for 3-5 minutes to soften skin. Remove and let rest for several minutes until it is cool enough to handle. Peel with a vegetable peeler and chop as desired. 
    See more tips and tricks in the blog post above.

    Nutrition

    Calories: 248kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 5mg | Sodium: 1047mg | Potassium: 513mg | Fiber: 3g | Sugar: 23g | Vitamin A: 16590IU | Vitamin C: 6.5mg | Calcium: 98mg | Iron: 1.7mg

    This post has been updated and was first published on October 22, 2014.

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    Comments

    1. Justine Howell says

      September 28, 2018 at 11:35 am

      5 stars
      OOhhhh love the addition of pumpkin, perfect fall meal for us!

      Reply
      • Linda Warren says

        September 30, 2018 at 5:04 pm

        I love anything pumpkin so it seemed fitting to add it to this soup. It's really the perfect fall meal, rich and filling.

        Reply
    2. Britni says

      September 28, 2018 at 11:31 am

      5 stars
      This looks so amazing! and the Apple cider is a fun twist!

      Reply
      • Linda Warren says

        October 08, 2018 at 1:37 pm

        The apple cider adds just a touch of sweet to the soup. Can't wait to make some more.

        Reply
    3. Tisha says

      September 08, 2018 at 12:53 pm

      5 stars
      The combo of flavors sounds amazing! Love pumpkin squash soup!!

      Reply
      • Linda Warren says

        September 09, 2018 at 10:59 am

        Thanks! There's nothing better in the fall than a bowl of squash soup!

        Reply
    4. Alyssa says

      September 08, 2018 at 12:27 pm

      5 stars
      I love the warm flavors in this soup! The apple cider is unique and adds a nice twist.

      Reply
      • Linda Warren says

        September 09, 2018 at 11:00 am

        Me too! And the apple cider has just that bit of sweetness and crisp flavor that makes the soup.

        Reply
    5 from 4 votes

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    Hey, I’m Linda, the recipe creator, photographer and cocktail lover at 2 Cookin Mamas. Here you’ll find easy recipes that are not only delicious but can get you out of the kitchen ASAP. Come and join me and let me take you on a tasty trip through your kitchen. Thanks for stopping by! Learn more about me

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