Butternut Squash Pumpkin Soup

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.

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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.

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.

• 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):

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:

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.

5. Transfer the squash mixture to a large saucepan.
6. Pour in the half-and-half.
7. Add honey, spices, salt and pepper.
8. Stir. Bring to a boil then turn down and simmer for 20 minutes.

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