There is something truly magical about the cozy warmth of a bowl of soup, and this Butternut Squash and Pumpkin Soup Recipe hits all the right notes. Combining silky butternut squash and rich pumpkin purée with cozy spices like cinnamon and nutmeg, it creates an irresistibly smooth and comforting dish that feels like a hug in a bowl. Whether you’re craving a vegan, gluten-free option or just want a seasonal soup that’s bursting with flavor and color, this recipe will quickly become your go-to for chilly days or whenever you need a taste of autumn’s best. Trust me, once you try this soup, you’ll wonder how you ever lived without it.
Ingredients You’ll Need
Don’t be fooled by the simplicity of these ingredients — each one plays a crucial role in crafting a soup that is rich in texture, balanced in flavor, and beautifully vibrant. From the creamy coconut milk to the aromatic spices, every addition elevates this Butternut Squash and Pumpkin Soup Recipe to something truly special.
- Olive oil: Provides a smooth base for sautéing the aromatics and adds a subtle fruity note.
- Onion (medium, chopped): Builds a flavorful foundation with its natural sweetness as it softens.
- Garlic cloves (minced): Adds a fragrant depth that brightens the soup’s profile.
- Butternut squash (peeled and cubed, 3 cups): Contributes creamy texture and a delicate sweetness.
- Canned pumpkin purée (2 cups): Enhances the soup’s richness and iconic autumn flavor.
- Vegetable broth (4 cups): Keeps the soup light while adding savory complexity.
- Ground cinnamon (1 teaspoon): Offers warmth and spice for an inviting aroma.
- Ground nutmeg (½ teaspoon): Delivers a subtle nutty edge that complements the pumpkin perfectly.
- Ground ginger (¼ teaspoon): Adds a gentle zing that lifts the overall taste.
- Coconut milk (½ cup, plus more for garnish): Gives the soup luscious creaminess with a hint of tropical sweetness.
- Salt and pepper: Essential for balancing and enhancing all other flavors.
- Roasted pumpkin seeds (optional for garnish): Bring a crunchy, nutty texture contrast.
- Fresh thyme or parsley (optional for garnish): Adds a pop of freshness and color when served.
How to Make Butternut Squash and Pumpkin Soup Recipe
Step 1: Sauté the aromatics
Start by heating the olive oil in a large pot over medium heat. Once shimmering, add the chopped onion and cook until it becomes translucent and fragrant, about 5 minutes. Stir in the minced garlic and sauté for an additional minute, releasing beautiful aromatics that will set the tone for the entire soup.
Step 2: Cook the butternut squash
Toss in the peeled and cubed butternut squash, stirring often to coat each piece in the olive oil and onions. Let it cook for about 5 minutes; this helps soften the squash and begins to build the soup’s silky mouthfeel while allowing the flavors to mingle.
Step 3: Add pumpkin and spices
Pour in the pumpkin purée and vegetable broth to create the soup’s liquid base. Sprinkle in the ground cinnamon, nutmeg, and ginger to infuse the mixture with those quintessential autumn spices. Give everything a good stir to combine all those lovely ingredients.
Step 4: Simmer until tender
Bring the soup to a gentle boil, then immediately reduce the heat and allow it to simmer for 20 to 25 minutes. The butternut squash should be tender enough to pierce easily with a fork, ensuring the perfect texture for blending.
Step 5: Blend until smooth
Remove the pot from heat and either use an immersion blender directly in the pot or transfer the soup in batches to a regular blender. Blend until wonderfully smooth and creamy, which is the hallmark of a great Butternut Squash and Pumpkin Soup Recipe.
Step 6: Stir in coconut milk and season
Return the soup to the pot if needed, then mix in the coconut milk to give it that final velvety texture. Taste and season with salt and pepper, adjusting to your preference. Warm the soup gently for a few more minutes before serving to marry the flavors perfectly.
How to Serve Butternut Squash and Pumpkin Soup Recipe
Garnishes
The beauty of this soup is not just in the taste but also the presentation. A swirl of coconut milk on top adds visual contrast and creaminess. Sprinkling roasted pumpkin seeds introduces a delightful crunch, while a sprinkle of fresh thyme or parsley imparts a fresh herbal note and vibrant color.
Side Dishes
Pair this soup with warm, crusty bread or a fresh side salad for a complete and satisfying meal. The bread is perfect for dipping and soaking up every last drop, while a crisp salad adds a refreshing counterpoint to the rich, smooth soup.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini pumpkins or rustic bread bowls. You could also drizzle with a spicy chili oil or top with a dollop of sour cream or Greek yogurt for an extra creamy layer. These touches make serving this Butternut Squash and Pumpkin Soup Recipe an experience to remember.
Make Ahead and Storage
Storing Leftovers
This soup stores beautifully in an airtight container in the refrigerator for up to 3 to 4 days. Because it thickens as it cools, you may want to stir in a little broth or water when reheating to maintain the perfect consistency.
Freezing
To keep your soup fresh longer, freezing is a great option. Pour cooled soup into freezer-safe containers or bags, leaving some space for expansion. It will keep well for up to 3 months, making it a fantastic make-ahead meal for busy days.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally. Add a splash of coconut milk or broth as needed to loosen if the soup has thickened. Avoid boiling to preserve the delicate flavors and creamy texture of this Butternut Squash and Pumpkin Soup Recipe.
FAQs
Can I use fresh pumpkin instead of canned purée?
Absolutely! If you prefer fresh pumpkin, peel, cube, and roast it before adding to the soup. It may take a bit longer to cook down, but the flavor will be just as amazing and fresh.
Is this soup suitable for a vegan diet?
Yes, this soup is naturally vegan thanks to the use of coconut milk instead of dairy. Just be sure your vegetable broth is vegan-friendly as well.
Can I make this soup spicier?
Definitely! Adding a pinch of cayenne pepper or a dash of smoked paprika will bring a nice kick without overpowering the beautiful autumn flavors.
What can I substitute for coconut milk?
You can use heavy cream, half-and-half, or even almond milk for a different flavor profile. Each will still provide richness, though coconut milk adds a subtle sweetness that complements the squash and pumpkin perfectly.
How thick should the soup be?
This soup should be creamy and smooth but still pourable. If it’s too thick, simply add vegetable broth or a splash of water when reheating to reach your desired consistency.
Final Thoughts
This Butternut Squash and Pumpkin Soup Recipe is an absolute must-try for anyone who loves warming, flavorful dishes that celebrate the best of the fall harvest. It’s easy to make, deliciously comforting, and versatile for many diets. I encourage you to dive in, savor each spoonful, and share this cozy bowl with those you love—it’s truly that good.
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 warm and comforting Butternut Squash and Pumpkin Soup, perfect for fall. This vegan and gluten-free recipe features roasted butternut squash and creamy pumpkin purée spiced with cinnamon, nutmeg, and ginger, blended smoothly with coconut milk for a rich texture. Garnish with roasted pumpkin seeds and fresh herbs for an added touch of flavor and crunch.
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
- Sauté Onion and Garlic: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Butternut Squash: Stir in the peeled and cubed butternut squash and cook for 5 minutes, stirring occasionally to soften slightly.
- Add Pumpkin and Spices: Add the canned pumpkin purée, vegetable broth, ground cinnamon, ground nutmeg, and ground ginger. Stir to combine.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat and let it simmer for 20 to 25 minutes, or until the butternut squash is tender when pierced with a fork.
- Blend the Soup: Remove the pot from heat. Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, then return it to the pot after blending.
- Add Coconut Milk and Season: Stir in the coconut milk, then season the soup with salt and pepper to taste. Warm the soup through for a few more minutes over low heat.
- Serve and Garnish: Ladle the soup into bowls and garnish with a swirl of coconut milk, roasted pumpkin seeds, and freshly chopped thyme or parsley, if desired.
Notes
- For a creamier soup, substitute coconut milk with heavy cream or half-and-half.
- Add a pinch of cayenne pepper if you prefer a little heat in your soup.
- Serve the soup alongside crusty bread or a fresh side salad for a complete meal.
