Pumpkin Butternut squash soup recipe is thick, warm, creamy and slightly sweet. It's a delicious fall soup. Enjoy the comfort of this comforting soup made from fresh butternut squash and fresh or canned pumpkin.
Butternut squash Soup with pumpkin is a beautiful combination of flavors.
If you've been reading this blog for any length of time, it's pretty obvious that we're excited about squash. Delicata, acorn, butternut, pumpkin and lots of others too.
We grow our own squash in our garden. We look forward to autumn harvest every year.
I have baskets filled with squash as we grew and as we needed. I set about processing a fresh pumpkin for homemade toasted pumpkin puree and toasted pumpkin seeds.
Pumpkin puree is so useful to have in your hand in your freezer for meals like this through the winter. You can fry and puree any squash like this.
More Squash Recipes
Pumpkins and butternut recipes you may have missed.
Drop to squash
Squash of all varieties is very healthy for you. Full of fiber and nutrients, the body finds easy to digest.
Butternut squash from our garden ready for butternut squash recipes. They stay for months in a cool, dry place.
Your dogs will also love the squash gut and raw seeds for a healthy treat.
Winter squash is packed with healthy fiber. They are all so good to you.
This butternut pumpkin soup is a winner. Squash is always a healthy choice.
This easy-to-make butternut pumpkin soup is great for lunch, a light dinner or a soup course for a larger menu. I love the flavor combination in this recipe.
The rich squash flavor compliments beautiful cider and mild curry beautifully.
In this recipe, we combine fresh butternut with either canned pumpkin or homemade toasted pumpkin puree. Both will work just fine in this fried pumpkin soup recipe.
When you spoon the seeds out, remember to fry them for a family treat.
Our family enjoys crockpot soups like this one and hearty casseroles that can easily be loaded into a cup or bowl for a quick snack, quick meal at home, or a microwave lunch at work.
Pumpkin Butternut Squash Soup Recipe:
This winter squash soup fits the bill into a warm, easy-to-make fall soup recipe.
Remember: cooking with squash is not an exact science. The squasher is available in all shapes and sizes. The toasted butternut squash I used in this recipe was on the small side, approx. 4 cups puree. If using huge squash, adjust the other ingredients accordingly.
- Use homemade apple sauce instead of Apple cider in a pinch. It works fine, but the soup is thicker.
- Curry is NOT hot. The mild curry (any mild curry will do) required just adds richness and fullness to the flavor of the soup. The curry itself stays in the background.
- You can control how loose you want this soup by adjusting the fluids in this recipe. I have made it both thicker and looser. We loved it both ways.
Butternut pumpkin soup. Thick, warm, creamy, slightly sweet, rich. Delicious fall soup! Enjoy the comfort of this comforting soup made from fresh butternut squash and fresh or canned pumpkin!
- 1 Butternut Squash
- 2-15 oz cans of pumpkin puree (or 4 cups of fresh pumpkin puree)
- 2 cups vegetable broth
- 1 1/2 cup Apple Cider
- 1 1/2 cup Heavy Cream
- 2 tablespoons honey
- 1/4 tsp Curry powder
- 1/2 tsp cinnamon
- 1 tsp Salt
- 1/2 teaspoon black pepper
- Pumpkin seeds (for decoration)
Roast Butternut and Pumpkin
- Preheat oven to 350.
- Cut the squash in half, seeds and place face down on a baking sheet.
- Put it in the oven for 40 minutes until the fork is tender
- Remove from oven and allow to cool for at least 10 minutes.
- Lightly peel with a knife.
- Puree in blender or food processor.
Preparation of soup:
- In a large soup pan, combine butternut squash puree, pumpkin puree, vegetable broth, apple cider and cream.
- Cook it until low cooked over medium heat.
- Add honey and spices and simmer for 10 minutes.
- Garnish with pumpkin seeds and cinnamon as desired.
The thickness of this soup is easily adjusted to your taste. Simply increase the liquid or squash amount you prefer.
1 Amount per serving: Calories: 367Total fat: 24 gSaturated fat: 14 gTrans fat: 1 g Unsaturated fat: 8 g Cholesterol: 67 mg Salt: 639 mg Carbohydrates: 36 g Fiber: 8 g Sugar: 19 g Protein: 6g
Butternut pumpkin soup