How to Make Pumpkin Butternut Squash Soup


Butternut squash and pumpkin are in season, making this the perfect time to make a warm tasty autumn soup. This recipe is simple and takes about an hour and a half in total. The best way to make this soup is wearing fuzzy slippers and a comfy sweater. It makes the soup taste all the better if you are cozy!

This tasty dish can be served as a starter, side, or entrée, depending on your preference. Depending on how big your veggies are, you may end up with a lot of soup. I suggest freezing half for a later date to avoid any going to waste! You may not need to freeze if you have enough company to enjoy it with you. Warning: People will want seconds!

What you need to make pumpkin butternut squash soup

For this recipe you will need

  • 1 Butternut squash
  • 2 Large carrots
  • 3 Garlic Cloves
  • 1 White Onion
  • 1 Small Pumpkin
  • 1 Turnip
  • Salted Butter
  • Half/Half Cream
  • Olive Oil
  • Fresh Rosemary
  • Nutmeg

How to prepare the ingredients

Carrot: The carrots do not need to be cut. However, I suggest using a peeler to remove the outer layer and clean them up.

Butternut Squash: Begin by removing the stem. Next cut the butternut squash in half from where the stem was to the bottom. Now, with a spoon scoop out the guts and seeds. Finally, drizzle with olive oil and spice with salt and pepper.

Pumpkin: Begin by removing the stem. With a pumpkin, it’s best to cut a circle around the stem, much like if you were to carve a pumpkin. Next, cut the pumpkin in half and remove the guts and seeds. Finally, drizzle with olive oil and spice with salt and pepper.

Turnip: All you need to do is cut this one in half or four quarters. It does take longer to cook compared to the other veggies. Depending on the size, I suggest cutting it in four quarters to speed the cooking time.

Onion: Start by cutting the top and bottom of the onion. Next, remove the outer layer and cut the onion in half.

Garlic: Cook the garlic in the cloves to prevent any burning. You can break three cloves apart keep the skin on (the method I use). Or, you can cut 1/4 to a 1/2 inch from the top of cloves, drizzle with olive oil and cover in foil. 


Homemade Pumpkin Butternut Squash Soup

Total Time 1 hour 25 minutes


  • 1 Butternut Squash
  • 2 Carrots Large
  • 3 Garlic Cloves
  • 1 White Onion
  • 1 Pumpkin Small
  • 1 Turnip
  • 3 tbsp Extra Virgin Olive Oil
  • 2 Cups Half/Half Cream
  • 1/4 Cup Salted Butter
  • 2 tsp Nutmeg
  • 2 Stems Fresh rosemary
  • Salt & Pepper


Roasting the vegetables

  • Preheat the oven to 425°F (218°C).
  • Line two baking trays with parchment paper.
  • Cut vegetables in half, remove seeds and drizzle with olive oil, salt and pepper.
  • Place the vegetables face down on the trays.
  • Cook in the oven for 40-45 minutes.
  • Remove from the oven and let cool for at least 5 minutes.


  • Remove the skin from the vegetables and place them in the blender.
  • Add 2 rosemary stems and a tsp. of nutmeg and blend on low until a puree consistency.

Stove top

  • Add to a large pot and heat on stove. Add butter and cream to the soup while stirring.
  • Stir until it comes to a soft boil. Reduce heat then serve and enjoy!


If you’re feeling fancy you can take a small pumpkin and turn it into the perfect bowl for your soup! Also, you can use the seeds for the pumpkin and roast for a great snack. Don’t worry if your pumpkin has a few nicks and knacks. All pumpkins are beautiful!
(For my vegans ) you can substitute the milk for vegetable broth. (maybe a little less creamy) However, if you enjoy a thicker soup you can eat right after blending the veggies! I’ve eaten it before the butter and cream stage before. (It still tastes bomb) It’s just a little thicker.

This soup is the perfect meal for this time of year. It’s hearty, filling and can be made with fresh vegetables in season. Plus, it freezes well so you don’t have to worry about eating leftovers on a busy weeknight! Give our recipe a try if you’re looking for an easy dinner that will please just about anyone in your family – or even as a quick lunch option at work!

Stay warm, stay safe and eat good baby!

For more foods in season check out these 5 Healthy fall foods and how to prepare them

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