Pumpkin Butternut Squash Soup {Perfect for Fall!}

Make this rich, hearty pumpkin butternut squash soup that’s perfect for fall and will warm you up on a cold day.

Although we still have a few weeks until fall, I’m already dreaming of cozy sweaters, carving pumpkins, fires in the fireplace, crisp cool nights, caramel apples, and hot bowls of filling soup.

Today I’ve got a great recipe to share with you that is so perfectly fall…

a pumpkin butternut squash soup that is full of wonderful flavor!

If you’re a pumpkin lover, you’ll love our Harry Potter pumpkin juice and pumpkin seed recipes!

Pumpkin Butternut Squash Soup

This butternut squash and pumpkin soup gets its’ delicious rich combination of flavors from the butternut squash and onion, drizzled with olive oil and roasted to perfection, the freshly ground nutmeg, and the creamy Greek yogurt.

Forget the heavy cream- with this soup, there is so much flavor that it’s not even missed!

Fall Soup Ingredients

1 whole butternut squash
1 Onion
3 Tbsp. butter
4 Cloves garlic, minced
1/2 cup pumpkin puree (NOT pumpkin pie filling)
2 Cans chicken broth
1 tsp. fresh ground nutmeg
1 cup Greek yogurt
Salt and pepper

Roast the Squash and Onions

Cut both ends off of the butternut squash, then cut it in half lengthwise.

Scoop out the seeds and pulp, just like you would with a cantaloupe.

Cut off the ends of the onion, remove the peel, then cut in half.

Drizzle the squash and the onion with olive oil, then sprinkle on salt and pepper.

Place on a foil-lined baking sheet, and bake at 375 degrees for about an hour, until the flesh is soft.

Let the squash cool for about 15 minutes.

Cook the Pumpkin Butternut Squash Soup

While the butternut squash is cooling, add the 3 Tbsp. butter to the bottom of a large pot.

Melt the butter over medium heat, then add the four cloves of garlic.

Saute over medium heat for 1-2 minutes.

Add the roasted butternut squash flesh and onion, the pumpkin puree, and the chicken broth to the butter and garlic.

Stir well. Let simmer on medium heat to allow the flavors to combine.

Grind the Nutmeg

Grinding the nutmeg yourself optional, but it’s so much fun and tastes better to grind your own.

To grind a nutmeg, use the grater just like you are grating cheese.

This will give you fine pieces of nutmeg that are perfect for this soup!

I ground about half of a nutmeg, which made 1 tsp., then I added it to my butternut squash and pumpkin soup.

Finishing Up the Butternut Squash Pumpkin Soup

After about 15 minutes of simmering the soup, add 1 cup of Greek yogurt.

Use an immersion blender to carefully blend the soup to a puree so there are no chunks.

If you don’t have an immersion blender, you can blend small portions at a time in your blender carefully.

Be very careful, because the soup will expand as you blend it, and it can burn you.

Once the soup is all blended, add salt and pepper to taste, then serve.

This soup has a great consistency.

It’s not too thick, not too thin, and has such a deep, rich flavor that’s perfect for fall.

You’ve GOT to try it!

Add Some Garnish

To garnish the soup, I topped it with roasted and salted pepitas (pumpkin seeds).

I love the added crunch and flavor they gave to this delicious soup.

I served my soup in a cute pumpkin dish.

It was just perfect!

I just can’t wait for fall and the cooler weather to come.

Bring on the sweaters.

For more fall fun, you’ll love our perfect fall picnic, free printable Halloween charades and Thanksgiving charades, and our intoxicating fall potpourri!

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Pumpkin Butternut Squash Soup

Make this rich, hearty pumpkin butternut squash soup that's perfect for fall and will warm you up on a cool fall or winter day!

Prep Time20

Cook Time1 15

Course: Soup

Cuisine: American

Keyword: fall, fresh, Halloween, healthy, natural, Soup, Thanksgiving

Servings: 6

Ingredients

1 whole butternut squash
1 onion
3 Tbsp. butter
4 Cloves garlic minced
1/2 cup pumpkin puree (NOT pumpkin pie filling)
2 cans chicken broth
1 tsp. fresh ground nutmeg
1 cup Greek yogurt
Salt and pepper

Instructions

Cut both ends off of the butternut squash, then cut it in half lengthwise. Scoop out the seeds and pulp, just like you would with a cantaloupe.
Cut off the ends of the onion, remove the peel, then cut in half. Drizzle the squash and the onion with olive oil, then sprinkle on salt and pepper.
Place on a foil-lined baking sheet, and bake at 375 degrees for about an hour, until the flesh is soft. Let cool for 15 minutes.
While the butternut squash is cooling, add the 3 Tbsp. butter to the bottom of a large pot. Melt the butter over medium heat, then add the four cloves of garlic. Saute over medium heat for 1-2 minutes.
Add the roasted butternut squash flesh and onion, the pumpkin puree, nutmeg, and the chicken broth to the butter and garlic. Stir well, then let simmer on medium heat to allow the flavors to combine.
After about 15 minutes of simmering the soup, add 1 cup of Greek yogurt. Use an immersion blender to carefully blend the soup to a puree. If you don't have an immersion blender, you can blend small portions at a time in your blender carefully.
Once the soup is all blended, add salt and pepper to taste, then serve.