The flavor in this pumpkin butternut soup comes from combining hearty & sweet pumpkin and butternut squash with spices, onion and garlic!

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Soup season is officially upon us (and one of the most requested types of recipes you all have asked for) and I am coming to you with a creamy and absolutely delicious soup that is perfect for serving up all fall and winter long: Pumpkin Butternut Squash Soup.

Soup is one of my love languages, it is cozy, versatile and you can basically throw everything into one pot and let simmer all day long. Some of our favorite soup recipes are my Ham and Bean Soup (Madi loves this one), along with my Venison Vegetable Soup, which is always a hit. And I can’t forget about my Chicken Tortilla Soup (made in the slow cooker and SO EASY). For a creamy and hearty soup we have been loving my Creamy Chicken Corn Soup and our newest obsession, my Venison Hamburger Soup. And if soup isn’t calling your name, try making my Venison Roast recipe.

My mom used to make butternut squash soup every year as course 1 on Thanksgiving and making this always reminds me of special times in the house I grew up in!

So, are you ready to cozy up with a bowl of Pumpkin Butternut Squash Soup that’s bursting with flavor? It’s a delicious blend of hearty pumpkin and sweet butternut squash, simmered to perfection with warm spices, onions, and garlic. It’s the perfect dish to enjoy as the seasons change, bringing a little taste of fall into your kitchen any time of year! It is also completely dairy-free.

Make your life a little easier by doubling or even tripling this recipe so you can freeze it and have a delicious, homemade soup ready to go all winter long. It’s the perfect solution for those busy school nights when you need a comforting meal on the table fast!

HOW TO PEEL, DE-SEED, AND CHOP A BUTTERNUT SQUASH

Peeling, de-seeding, and chopping a butternut squash can be a bit tricky, a sharp, high quality knife is key, but here’s the easiest way to do it:

1. Cut Off the Ends: Start by slicing off both ends of the butternut squash. This gives you a stable base to work with.

2. Peel the Squash: Use a sharp vegetable peeler to remove the skin. A Y-shaped peeler works great for this task. Peel the squash until you see the bright orange flesh beneath the skin.

3. Cut the Squash in Half: Stand the squash upright on one of the flat ends. Carefully slice it in half lengthwise using a sharp knife.

4. Scoop Out the Seeds: Use a spoon to scoop out the seeds and stringy bits from the hollow cavity in the bottom half of the squash.

5. Chop the Squash: Lay the squash halves flat on your cutting board. Cut each half into 1-inch wide slices, then cut the slices into cubes.

NOTE: You can save the seeds and sprinkle with some olive oil, salt, turmeric, and some cayenne pepper (for a little kick) and roast them up in the oven to snack on.

INGREDIENTS AND KITCHEN TOOLS

• Butter
• Onion
• Butternut squash
• Garlic cloves 
• Sea salt
• Curry powder
• Ground cinnamon 
• Nutmeg, or a few grates of fresh 
• Pumpkin puree
• Coconut milk
• Unsalted chicken broth
• For serving: sour cream (or greek yogurt), & chives

Kitchen tools:

For this recipe you’ll want a large soup pot. For chopping your veggies you’ll want to have a sharp knife and cutting board on hand. I also recommend an immersion blender or high powered blender to get the consistency of this soup creamy. And these cute soup bowls are perfect for serving your soup in.

STEP BY STEP

Step 1: Peel, seed and cube your butternut squash. Melt the butter in a large pot over medium heat and add the onion and butternut squash. Cook for about 5-7 minutes until the onions are translucent and then add the garlic, curry powder, ground cinnamon, nutmeg, remaining sea salt and black pepper. 

Step 2: Cook for 2 more minutes before adding the pumpkin puree, coconut milk and chicken broth (vegetable broth would work here as well). Stir well. Let the mixture simmer over medium-low for about 7-10 minutes until the squash is very soft. Stir often so the milk doesn’t burn. 

Step 3: Puree the mixture with an immersion blender (very easy) or remove it and blend in a blender in batches. 

Step 4: Once smooth, allow the soup to simmer over low heat for 10-15 minutes (or longer!) before serving. 

Step 5: Serve with a dollop of sour cream (or Greek yogurt) and chives.

HOW TO SERVE

Serve up your soup with a dollop of sour cream (or greek yogurt) and sprinkle with chives. You could also serve this with some roasted chicken for some added protein and crusty sourdough bread!

STORING AND REHEATING

You can easily make double and even triple this pumpkin butternut squash soup recipe to have in your freezer for the winter. I recommend letting cool completely and then transferring into an airtight container or ziplock bags and freezing flat for easier storage. You can freeze for you to 6 months. When ready to eat, thaw in the fridge over night or let sit in a warm bath for about 30 minutes and reheat on the stove until heated through.

This soup will also stay good in the fridge for 3-5 days, in an airtight container.

OTHER SOUP RECIPES YOU’LL LOVE

• Ham and Bean Soup
• Creamy Chicken Corn Soup
• Venison Vegetable Soup
• Venison Hamburger Soup

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