If you’re looking for a cozy, heartwarming dish that brings the essence of fall right into your kitchen, this Butternut Squash and Pumpkin Soup Recipe is exactly what you need. Rich, velvety, and packed with comforting spices, this soup blends the natural sweetness of butternut squash with the earthy depth of pumpkin purée. It’s a perfect way to enjoy seasonal flavors in a way that feels both nourishing and indulgent, whether you’re serving it up for a casual weeknight dinner or impressing guests at your next gathering.
Ingredients You’ll Need
Simple, wholesome ingredients make this soup a breeze to prepare, yet each one plays a crucial role in creating its luscious texture, warm aroma, and vibrant color. Gathering these essentials is the first step to crafting your own bowl of comfort.
- 1 tablespoon olive oil: Provides a smooth base for sautéing and adds a subtle fruity flavor.
- 1 medium onion, chopped: Builds a flavorful foundation with its natural sweetness and depth.
- 2 garlic cloves, minced: Adds a punch of aromatic warmth and enhances the savory notes.
- 3 cups peeled and cubed butternut squash: The star ingredient delivering creaminess and a gentle sweetness.
- 2 cups canned pumpkin purée: Boosts the pumpkin flavor, making the soup rich and comforting.
- 4 cups vegetable broth: Creates the perfect liquid base, blending everything harmoniously.
- 1 teaspoon ground cinnamon: Infuses the soup with cozy spice that complements the squash naturally.
- ½ teaspoon ground nutmeg: Adds an earthy sweetness that’s a classic match for pumpkin dishes.
- ¼ teaspoon ground ginger: Brings a hint of warmth and subtle zing to brighten the flavors.
- ½ cup coconut milk (plus more for garnish): Gives the soup its velvety texture and a smooth tropical undertone.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
- Roasted pumpkin seeds (optional, for garnish): Adds delightful crunch and a nutty finish.
- Fresh thyme or parsley (optional, for garnish): Provides a fresh, herbal note and a beautiful pop of green color.
How to Make Butternut Squash and Pumpkin Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. As the oil warms, toss in the chopped onion and sauté until it turns translucent and fragrant, about five minutes. This slow cooking releases the natural sugars, setting up a flavorful base. Add the minced garlic next and cook for one more minute—this short burst ensures the garlic is aromatic without burning.
Step 2: Cook the Butternut Squash
Next, stir in the cubed butternut squash. Let it cook for about five minutes, stirring occasionally so it softens slightly and picks up those wonderful flavors from the onions and garlic. This prep step helps the squash develop its sweetness and tender texture.
Step 3: Add Pumpkin and Spices
In goes the pumpkin purée followed by the vegetable broth, cinnamon, nutmeg, and ginger. These spices elevate the dish, layering warm, festive notes that make this Butternut Squash and Pumpkin Soup Recipe so irresistible. Bring the mixture up to a boil, then lower the heat to a gentle simmer.
Step 4: Simmer Until Tender
Allow the soup to simmer for 20 to 25 minutes. This slow simmer cooks the squash until it’s beautifully tender and melds all the flavors together into one harmonious blend.
Step 5: Blend Until Smooth
Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. If you don’t have one, carefully transfer the soup in batches to a blender. This step transforms your soup into a velvety masterpiece you’ll want to dive into right away.
Step 6: Stir in Coconut Milk and Season
Return the blended soup to the pot, stir in the coconut milk, and season with salt and pepper to your liking. Let it warm through for a few minutes, ensuring every spoonful carries that rich, creamy texture.
How to Serve Butternut Squash and Pumpkin Soup Recipe
Garnishes
A beautiful garnish can turn your Butternut Squash and Pumpkin Soup Recipe from simple to stunning. A swirl of coconut milk adds an inviting creaminess on top, while roasted pumpkin seeds bring a delightful crunch and toasty flavor. Fresh thyme or parsley provides a burst of color and freshness, perfectly complementing the warm spices in the soup.
Side Dishes
For a perfectly balanced meal, serve this soup alongside crusty bread that’s great for dipping, or a fresh side salad like arugula with lemon vinaigrette to cut through the richness. These sides add variety in texture and flavor, making every bite exciting and satisfying.
Creative Ways to Present
Try serving the soup in hollowed-out mini pumpkins or rustic bread bowls for a fun and festive presentation at your next dinner party. You can also sprinkle some crispy bacon bits or toasted coconut flakes on top to introduce new layers of taste and texture. This flexibility makes the Butternut Squash and Pumpkin Soup Recipe a creative star on any table.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days when stored in an airtight container. Its flavors often deepen overnight, making leftovers even more delicious. Just reheat gently on the stove or in the microwave before serving.
Freezing
Butternut Squash and Pumpkin Soup Recipe freezes wonderfully. Pour it into freezer-safe containers, leaving space for expansion, and freeze for up to 3 months. When you’re ready, thaw it overnight in the fridge for best results.
Reheating
Reheat your soup on the stovetop over low heat, stirring occasionally to prevent sticking. If it appears too thick, simply add a splash of vegetable broth or coconut milk to loosen it up. Avoid boiling again to maintain the soup’s creamy texture.
FAQs
Can I use fresh pumpkin instead of canned purée?
Absolutely! Fresh pumpkin can be roasted and puréed as a substitute, which adds a lovely homemade touch. Just make sure to cook it until soft before blending for that perfect smooth texture.
Is this soup suitable for a vegan diet?
Yes! This recipe is entirely vegan when using vegetable broth and coconut milk, making it a perfect choice for plant-based eaters craving something cozy.
Can I make this soup spicy?
Definitely. Adding a pinch of cayenne pepper or a dash of chili flakes is a great way to bring some heat to the savory-sweet balance without overpowering the warm spices.
What is the best way to blend the soup for a creamy texture?
An immersion blender is ideal for easy, mess-free blending directly in the pot. If you don’t have one, a regular blender works well too—just blend the soup in batches and be cautious with hot liquids.
Can I substitute the coconut milk with another ingredient?
You can swap coconut milk for heavy cream, half-and-half, or even cashew cream if you want a different creaminess profile or aren’t a fan of coconut flavor. Each option will add its own unique richness.
Final Thoughts
Making this Butternut Squash and Pumpkin Soup Recipe is like wrapping yourself in a warm, flavorful hug. It’s simple, nourishing, and brings the best of autumn right to your table. Whether you’re a seasoned cook or a kitchen newbie, this soup promises satisfaction in every spoonful. Give it a try—you might just find your new favorite seasonal comfort food.
Print
Butternut Squash and Pumpkin Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan,Gluten Free
Description
A warming and comforting Butternut Squash and Pumpkin Soup featuring a blend of roasted butternut squash, creamy pumpkin purée, and fragrant spices, finished with coconut milk for a smooth, vegan, and gluten-free autumn-inspired dish.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 cups peeled and cubed butternut squash
- 2 cups canned pumpkin purée
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup coconut milk, plus more for garnish
- Salt and pepper to taste
Optional Garnishes
- Roasted pumpkin seeds
- Fresh thyme or parsley
Instructions
- Heat the olive oil: In a large pot over medium heat, warm the olive oil until shimmering.
- Sauté onions: Add the chopped onion and cook until translucent and softened, about 5 minutes.
- Add garlic: Stir in minced garlic and cook for an additional 1 minute until fragrant.
- Cook butternut squash: Add the cubed butternut squash and sauté for 5 minutes, stirring occasionally to prevent sticking.
- Add pumpkin and spices: Stir in the pumpkin purée, vegetable broth, ground cinnamon, nutmeg, and ginger, mixing well.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to low and simmer for 20–25 minutes until the squash is tender.
- Blend the soup: Remove from heat and puree the soup until smooth using an immersion blender or transfer in batches to a blender, then return to the pot.
- Finish with coconut milk and seasoning: Stir in coconut milk and season with salt and pepper to taste; warm through gently for a few minutes.
- Garnish and serve: Ladle soup into bowls and garnish with a swirl of coconut milk, roasted pumpkin seeds, and fresh herbs if desired.
Notes
- For a creamier texture, substitute coconut milk with heavy cream or half-and-half.
- Add a pinch of cayenne pepper for a subtle spicy kick.
- Serve with crusty bread or a fresh side salad to make it a complete meal.
