Pumpkin & Butternut Squash Soup Recipe

Name: Pumpkin & Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 1 yellow onion diced; 1/2 butternut squash large, peeled and diced, about 2 cups; 8 ounces pumpkin puree; 3 cups chicken stock; 1 cup apple cider; 1/2 cup heavy whipping cream; coarse grain salt to taste; 1/8 teaspoon curry powder; nutmeg grated from a whole, not a lot!; 8 ounces pasta acini de pepe, cooked separately, orzo will work if you can't fine thee little

Servings: persons

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 yellow onion diced
1/2 butternut squash large, peeled and diced, about 2 cups
8 ounces pumpkin puree
3 cups chicken stock
1 cup apple cider
1/2 cup heavy whipping cream
coarse grain salt to taste
1/8 teaspoon curry powder
nutmeg grated from a whole, not a lot!
8 ounces pasta acini de pepe, cooked separately, orzo will work if you can't fine thee little

1
Melt butter and olive oil together in a large pot over medium high heat.
2
Add onions and sautee until soft, 3-5 minutes.
3
Add squash and stir with spoon until all pieces are coasted with oil.
4
Next, pour in chicken stock, apple cider, and scoop in pumpkin puree.
5
Stir well.
6
Bring to a simmer, and cover. Simmer for 20 minutes, until squash is tender.
7
Puree the soup with an immersion blender, in a food processor, or in a blender, but be careful because the soup gets hot.
8
When pureed, strain the soup into another pot. (Fine mesh strainer works best).
9
Over medium heat, add the cream, salt, curry powder, nutmeg, and acini de pepe pasta.
10
Stir until heated through, then serve.

857

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 tablespoons extra-virgin olive oil, 1 yellow onion diced, 1/2 butternut squash large, peeled and diced, about 2 cups, and more.

Yes, Pumpkin & Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin & Butternut Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions