Pumpkin & Butternut Squash Soup
Pumpkin & Butternut Squash Soup is a wonderfully warming soup full of fresh veggies and pumpkin, and a perfect blend of sweet and savory!
Creamy Pumpkin & Butternut Squash Soup is a cozy meal that warms the whole family all winter long. Butternut squash, pumpkin puree, onions, celery, apples, broth, milk, and savory spices combine to create a simple and filling meal everyone loves with buttery slices of a warm baguette!
Sweater Weather Soup
It’s easier to love the chilly months of the year when you have a big bowl of deliciously warm soup, especially Pumpkin & Butternut Squash Soup! Creamy and rich, with wonderful sweet and savory flavors, this soup is a must-have winter staple. I also love that this easy pumpkin squash butternut soup makes so much. I can freeze a good portion of soup to reheat on a weeknight for everyone to enjoy again quickly. Whether you love your pumpkin squash soup as is or with a sprinkling of roasted pepitas, crunchy croutons, or a side of warm bread, it always makes cold days better.
Colorful Harvest Salad with Butternut Squash is a wonderful side dish full of fall favorites. It is a great addition to this soup and an incredible loaf of Butternut Squash Cornbread!
Other Recipes to Serve with Pumpkin & Butternut Squash Soup
- Looking for more tasty ways to enjoy butternut squash? Try Roasted Butternut Squash with Maple Pecans for an out-of-this-world side dish!
- Leave a little room for dessert and whip up an easy Pumpkin Pie Angel Food Cake– it’s mouthwatering!
Ingredients
Produce: To make this soup, you will need diced butternut squash, an onion, celery, carrots, and an apple.
Pantry Items: Set out the chicken broth (or vegetable broth to keep this soup vegetarian), brown sugar, olive oil, and pumpkin puree. Be sure to purchase pumpkin puree and not pumpkin pie filling.
Liquids: Additionally, you will need water and milk.
Seasoning: Bring out the flavors in this soup with a little salt and pepper.
How to Make Pumpkin & Butternut Squash Soup
STEP ONE: Add olive oil to a large soup or stock pot and heat over medium heat. Once the oil is hot, add the onions, carrots, celery, butternut squash, and apple, and sprinkle the salt and pepper over them while stirring.
STEP TWO: In a mixing bowl, whisk the pumpkin puree and chicken broth until well combined.
STEP THREE: Add the pumpkin mixture and brown sugar to the pot. Add the water to the soup and stir well.
STEP FOUR: Bring the soup to a boil, then reduce the heat and allow it to simmer uncovered for 2 hours. At the end of the cooking time, the soup should be reduced by 4 cups.
STEP FIVE: After the soup has simmered, use an immersion blender to puree it until smooth. Pour in the milk and stir the soup.
STEP SIX: Ladle the soup into bowls, top with sour cream and thyme, if desired, and enjoy!
Tips for Success
- Your choice of onion and apple will work well in this soup, so grab what’s on the counter or pick up your favorites at the store. Also, if your local store carries diced butternut squash, you can pick that up, too, if you like!
- Don’t have a handheld blender or immersion blender to puree this soup? Puree the soup in batches using a blender. Be sure to use the lid on the blender to avoid getting splashed with hot soup.
- Allow the soup to cool completely before storing leftovers in airtight containers. Store the soup in the fridge for up to four days and in the freezer for up to three months. The soup may thicken once cooled so add broth when reheating to reach the consistency you like.
Can I roast pumpkin and butternut squash for this soup?
If you love the fresh roasted flavors of pumpkin and butternut squash, you can roast them ahead of time for this soup. Preheat the oven to 425 degrees F, slice the squash and pumpkin in half, remove all the seeds, and scrape the inside clean. Brush a thin coating of olive oil over both and season with salt and pepper or your favorite seasonings. Roast the pumpkin and squash until fork tender, around 30-45 minutes. Scrape the pumpkin and the squash from the peels and add them to the soup after sauteeing the other veggies. Follow the rest of the recipe as written.
How do I make butternut squash soup less bland?
No one likes a bland soup, so the key is to season it throughout the cooking process. When sauteing the vegetables, don’t forget the salt and pepper. If there are additional seasonings you love with pumpkin and squash, add a little of those, too. As always, taste the soup along the way and add seasoning when needed. Lastly, toppings can help bring flavor and texture to the soup. Set out roasted pepitas, croutons, crunchy bacon, or fried crispy kale as soup garnishes.
Classic Cold Weather Soups to Love
- Stuffed Pepper Soup
- Creamy Chicken Tortilla Soup
- Chicken Noodle Soup
- Skinny Cream of Mushroom Soup
- Slow Cooker Classic Tomato Soup
*This post originally posted on 10/15/2012.
Pumpkin & Butternut Squash Soup
Ingredients
- 1 tablespoon olive oil
- 2 large yellow onions peeled and diced
- 4 ribs celery chopped
- 2 medium carrots peeled and sliced
- 4 cups butternut squash peeled and chopped
- 1 medium gala apple peeled, cored & chopped
- 1 tablespoon salt
- 1 teaspoon pepper
- 4 cups chicken broth
- 29 ounces canned pumpkin puree (not pumpkin pie filling)
- 2 tablespoons brown sugar
- 8 cups water
- ¾ cup milk
- Sour cream for garnish
- Thyme leaves for garnish
Instructions
- Place a large pot over medium heat and pour in the olive oil. Once hot, add the butternut squash, onion, celery, carrots, and apple. Season with salt and pepper.
- In a large mixing bowl, whisk together chicken stock and pumpkin until completely combined. Pour this mixture into the pot.
- Add the brown sugar and water to the pot and stir everything together. Bring to a boil, then reduce heat to medium-low so the soup simmers.
- Cook for 2 hours, uncovered, or until the liquid has reduced by 4 cups.
- Using an immersion blender, carefully puree the soup until it's smooth. Stir in the milk until combined.
- Portion the soup into bowls. If desired, top with a swirl of sour cream and some thyme leaves for garnish. Serve warm.
Fantastic recipe! The apple and brown sugar addition is superb, giving the soup a softer, sweeter to what otherwise is a dull-flavored soup. I did it without celery since I did not have any at hand and reduced the amount of liquid and still came out with a soup my entire family loved. Cheers!
Can you not get your Aunt Elizabeths’s exact recipe?
This sounds very good. Going to try it and hopefully use this at Thanksgiving.
Thank you
Has anyone apadted this recipe for the slow cooker. I want to use it for thanksgiving dinner as a guest arrive.
I would make it today per the directions, put it in the fridge overnight, then warm and serve in the crockpot tomorrow.