This thick, creamy butternut squash pumpkin soup is like wrapping yourself in a blanket on a chilly fall evening. It’s dairy-free, naturally sweet, gently spiced with cinnamon and a touch of chili, and loaded with that comforting autumn flavor we all crave once the weather cools down.
Why This Soup Is Always on My Fall Menu
There’s something about that first crisp breeze in October that instantly makes me want to start roasting squash and blending soups. This one in particular has become a staple in my kitchen—and not just because it’s delicious. It’s warm, filling, and tastes like fall in a bowl.
I still remember the first time I fell in love with butternut squash soup. It was during lunch with a client at this little waterfront spot in Hoboken, and she convinced me to order the squash soup instead of my usual salad. One spoonful in, and I was sold. It was creamy, a little sweet, a little spicy—and I knew I had to recreate something like it at home.
Fast forward to today, this version with both butternut squash and pumpkin hits all the right notes. It’s subtly sweet from the roasted squash, earthy from the pumpkin, and has just enough spice to keep each spoonful interesting.
What Makes This Soup So Good
- Naturally sweet & cozy: Butternut squash has this almost caramel-like flavor when roasted, and when paired with pumpkin, it adds richness and depth.
- Dairy-free: You won’t miss the cream. A good blend of vegetables and broth gives this soup that thick, velvety texture.
- Customizable spice: I like mine with a dash of chili powder and cinnamon, but you can easily tweak it to your taste.
- Great for leftovers: It actually tastes better the next day.
How I Make It Work for Everyone (Vegan-Friendly Swaps)
This soup is super easy to tweak depending on who you’re feeding.
- For a vegetarian version: Just use vegetable broth instead of chicken broth.
- To make it fully vegan: Use oil in place of butter and stick with vegetable broth.
I usually go with olive oil for a subtle flavor, but coconut oil adds a really nice depth if you want something a little more tropical. And homemade veggie broth always wins if you’ve got some stashed in the freezer.
A Few Tips on Prepping Butternut Squash Without a Fight
I’ll be honest—cutting up butternut squash can be annoying if you haven’t done it before. But with a sharp peeler and a little patience, it’s manageable.
Here’s how I break it down:
Peel it first: I use a Y-shaped peeler, and it works like a charm. Get rid of the skin before slicing to make your life easier.
Cut the ends off: Slice off both the stem and base to give yourself a flat surface to work with.
Separate the neck and bulb: Cut it in half at the point where it starts to curve.
Scoop the seeds: A regular spoon does the job just fine—no need for fancy tools.
Chop it up: Slice everything into small, even cubes so they cook quickly and evenly.
If you’re ever short on time, pre-cut squash from the grocery store can be a real lifesaver. I’ve used it more times than I can count when the evening is just too rushed.
Serving Ideas That Make It a Meal
This soup is filling enough on its own, but I like pairing it with something hearty if I’m serving it for dinner.
- Pumpkin bread or sourdough toast on the side makes it feel like a full, cozy meal.
- Sprinkle a few roasted pumpkin seeds on top for crunch.
- Add a swirl of coconut cream or cashew cream for an extra fancy touch when guests are over.
If you’re hosting brunch or a casual dinner, ladling this into small mugs as a starter is always a hit.
Leftovers & Storage Tips
This soup keeps really well, which is perfect for meal prep. Once it cools, I transfer it to an airtight container and stash it in the fridge.
- Fridge: Stays fresh for 4–5 days.
- Freezer: Freeze it in portions so you can defrost just what you need. I use freezer-friendly jars or silicone soup cubes for this.
To reheat, just warm it on the stovetop over low heat until hot. Stir occasionally and add a splash of water or broth if it thickens up too much in the fridge.
Pumpkin Butternut Squash Soup
This cozy butternut squash pumpkin soup is everything I crave when the air gets crisp—smooth, comforting, and just the right blend of sweet and savory. It’s thick, creamy (without any dairy), and the gentle warmth from cinnamon and chili powder makes it perfect for fall evenings.
Ingredients
- 2 pounds butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 1 medium Vidalia onion, chopped
- 15 oz canned pumpkin purée
- 3½ cups chicken broth
- 2 teaspoons ground cinnamon
- 1 teaspoon chili powder
- 1 teaspoon freshly ground black pepper
- 3 sprigs fresh thyme, chopped
- Optional: crème fraîche for topping
Instructions
- Start by warming the olive oil in a large pot over medium heat. Toss in the chopped onion and let it cook slowly, stirring now and then, until it's tender and golden—this should take about 10 minutes and really builds the base flavor.
- Next, add the butternut squash, pumpkin purée, and chicken broth to the pot. Bring it up to a gentle boil, then lower the heat to a steady simmer. Stir in the chopped thyme, cinnamon, chili powder, and black pepper. Let it all simmer together for around 20 minutes, or until the squash is fork-tender.
- Once everything is soft and cozy, it’s time to blend. If you’ve got an immersion blender, you can blend the soup right in the pot until it’s silky smooth. No immersion blender? No problem—just ladle the soup into a regular blender in batches and blend until smooth (be careful with the hot liquid).
- Ladle into bowls and, if you like a little extra richness, swirl in a spoonful of crème fraîche before serving.
Notes
- Frozen butternut squash works great and saves time on prep.
- Add a splash of coconut milk for an extra layer of creaminess.
- This soup keeps well—perfect for batch cooking and meal prep.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 154Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 9mgSodium 573mgCarbohydrates 28gFiber 8gSugar 9gProtein 4g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
If you’re looking for a cozy fall soup that checks all the boxes—comforting, easy to make, and loaded with seasonal flavor—this butternut squash pumpkin soup is it. It’s the kind of recipe you’ll want to make a double batch of just so you have leftovers for lunch the next day.
It’s a warm hug in a bowl—and let’s be honest, we all need more of those once the leaves start turning.
Try Other Butternut Squash Recipes:
