Best 8 Butternut Squash Soup With Pumpkin Butter Recipes

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Indulge in a symphony of flavors with our delectable Butternut Squash Soup with Pumpkin Butter, a culinary masterpiece that harmonizes the natural sweetness of butternut squash with the rich, spiced notes of pumpkin butter. This velvety soup is not only a feast for the taste buds but also a visual delight, adorned with toasted pumpkin seeds and fresh thyme, adding a touch of texture and vibrant color. An ensemble of tantalizing recipes awaits you, including a classic Butternut Squash Soup with a medley of aromatic spices, a creamy Vegan Butternut Squash Soup that caters to plant-based preferences, and a hearty Butternut Squash Soup with Sausage, where the savory flavors of sausage blend seamlessly with the sweetness of butternut squash. So, embark on a culinary adventure and savor the vibrant flavors of fall with our versatile Butternut Squash Soup recipes!

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED BUTTERNUT SQUASH AND PUMPKIN SOUP



Roasted Butternut Squash and Pumpkin Soup image

Provided by Danae Halliday

Categories     Soup, Stew + Chili

Time 1h15m

Number Of Ingredients 15

3 cups peeled and cubed butternut squash (about 1 small squash)
3 cups peeled and cubed sugar pumpkin (about 1/2 of a sugar pumpkin)
Kosher salt and white pepper
2 teaspoons extra virgin olive oil
1/2 of a yellow onion, diced
2 small cloves of garlic, minced
3 1/2 cups low sodium vegetable or chicken broth
1/4 teaspoon nutmeg, freshly grated if possible
1/4-1/2 teaspoon ground coriander
Kosher salt and white pepper to taste
1/4 cup pepitas
1/8 teaspoon oil
1/8 teaspoon chili powder
1/8 teaspoon ground cumin
1/4 teaspoon kosher salt

Steps:

  • Preheat oven to 375 degrees and line a baking sheet with foil.
  • Cut the pumpkin and butternut squash into quarters and scoop out the seeds.
  • Brush or spray the flesh of the pumpkin and squash with olive oil and sprinkle with kosher salt and white pepper.
  • Place on the foil lined baking sheet and roast in the oven for approximately 45 minutes or until a knife can easily be inserted into the flesh.
  • Remove from the oven and cool slightly then peel of the skin and cut into cubes.
  • Add the 2 teaspoons of olive oil to a large pot and heat over medium high heat.
  • When the oil is hot add in the diced onion and garlic and sauté for several minutes until the onion softens.
  • Add in the roasted butternut squash and pumpkin and stir to combine.
  • Add in the nutmeg, coriander, kosher salt and white pepper and stir together.
  • Pour in the broth and bring to a boil over medium heat.
  • Once the soup comes to a boil use an immersion stick blender or regular blender to purée the soup until it's smooth.
  • Taste and add more seasoning if needed.
  • Top the soup with some of the spiced pepitas.
  • Heat a small non-stick skillet over medium heat.
  • In a small bowl toss together the pepitas, oil and spices until coated.
  • Add the pepitas to the skillet and toast until they start to turn lightly brown and become fragrant.
  • Remove from the heat and cool.

Nutrition Facts : Calories 198 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 4 grams fat, Fiber 12 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 707 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

BUTTERNUT SQUASH-PUMPKIN SPICE SOUP



Butternut Squash-Pumpkin Spice Soup image

This delicious soup is quick and easy to make by roasting fall-harvested butternut squash. This recipe provides a great way to get that pumpkin spice goodness into your fall soup lineup.

Provided by Howard

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 12

3 tablespoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves
3 pounds peeled and cubed butternut squash
2 large onions, quartered
1 tablespoon olive oil
4 cups vegetable broth
½ cup heavy cream
½ teaspoon salt
1 (6 ounce) container Greek yogurt

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Mix together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set pumpkin spice mix aside.
  • Place butternut squash and onions in a large bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
  • Roast in the preheated oven until soft, 25 to 30 minutes. Remove from the oven and transfer to the bowl of a food processor. Add vegetable broth, cream, and salt; blend until smooth. Add 4 tablespoons of the reserved pumpkin spice mix, and blend until combined. Ladle into 6 microwave-safe soup bowls.
  • Cook each serving in the microwave on high for 1 minute. Stir soup and continue to cook and stir, every 30 seconds, until hot. Top each serving with 1 1/2 tablespoons Greek yogurt and 1/2 teaspoon of pumpkin spice mix.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.4 g, Cholesterol 33.5 mg, Fat 13.5 g, Fiber 8.4 g, Protein 5.9 g, SaturatedFat 6.7 g, Sodium 539.1 mg, Sugar 10.6 g

WINTER SQUASH SOUP



Winter Squash Soup image

Provided by Ina Garten

Time 50m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons unsalted butter
1 tablespoon good olive oil
2 cups chopped yellow onions (2 onions)
1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)
1 1/2 pounds butternut squash, peeled and cut in chunks
3 cups homemade chicken stock or canned broth
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup half - and - half
Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)

Steps:

  • Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.
  • Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

THOMAS KELLER'S BUTTERNUT SQUASH SOUP WITH BROWN BUTTER



Thomas Keller's Butternut Squash Soup With Brown Butter image

This soup, an adaptation of one found in Thomas Keller's "Bouchon," should be approached as a labor of love; it requires several steps (including making vegetable stock) and four hours of cooking, but the result is astonishingly flavorful and complex. Sizzling brown butter is swirled in at the very end, giving the soup a rich toasted flavor.

Provided by Amanda Hesser

Categories     dinner, soups and stews, appetizer

Time 2h15m

Yield Serves 6

Number Of Ingredients 17

1 3-to-3 1/2-pound butternut squash
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
2 sprigs sage
1 cup thinly sliced leeks
1/2 cup thinly sliced carrots
1/2 cup thinly sliced shallots
1/2 cup thinly sliced onions
6 garlic cloves, smashed
2 tablespoons honey
6 cups vegetable stock, more if needed
Bouquet Garni made of 8 sprigs thyme, 2 sprigs Italian parsley, 2 bay leaves and 1/2 teaspoon black peppercorns, all wrapped in a packet made of 2 green leek leaves
1/4 cup crème fraîche
Freshly grated nutmeg
4 tablespoons unsalted butter
1 tablespoon minced chives
Extra-virgin olive oil

Steps:

  • Preheat the oven to 350 degrees. Line a small baking sheet with aluminum foil. Cut the neck off the squash and set it aside. Cut the bulb in half and scoop out and discard seeds. Brush each half inside and out with about 1 1/2 teaspoons of the canola oil. Sprinkle the cavities with salt and pepper and tuck a sprig of sage into each. Place cut-side-down on the baking sheet and roast until completely tender, about 1 hour. Remove the squash from the oven and let cool, then scoop out and reserve the flesh (discard sage).
  • Meanwhile, using a paring knife, peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into 1/2-inch pieces (you should have about 4 cups).
  • Put the remaining canola oil in a stockpot over medium-high heat, add the leeks, carrots, shallots and onions and cook, stirring often, for about 6 minutes. Add the diced squash, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook gently for 3 minutes, reducing the heat as necessary to keep the garlic and squash from coloring. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock and bouquet garni, bring to a simmer and cook for 10 to 15 minutes or until the squash is tender.
  • Add the roasted squash and simmer gently for about 30 minutes for the flavors to blend. Remove from the heat and discard the bouquet garni. Transfer the soup to a blender, in batches, and purée. Strain the soup through a fine sieve into a bowl. Taste the soup and adjust the seasoning. Let the soup cool, then refrigerate until ready to serve.
  • Place the crème fraîche in a small chilled bowl and stir in nutmeg to taste. Whisk until the crème fraîche holds a shape. Cover and refrigerate.
  • Gently reheat the soup until just hot. If it is too thick, add a little more vegetable stock. Heat a medium skillet over high heat. When it is very hot, add the butter and rotate the skillet over the heat as necessary to brown the butter evenly, scraping up any bits that settle in the bottom. As soon as the butter is a hazelnut brown, pour it into the pot of soup -- keep a safe distance, it may sputter -- then stir.
  • Ladle the soup into six serving bowls. Top each with a dollop of crème fraîche. Grind some black pepper over the top and sprinkle on the chives. Drizzle a little olive oil over the top.

Nutrition Facts : @context http, Calories 354, UnsaturatedFat 14 grams, Carbohydrate 40 grams, Fat 23 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 1317 milligrams, Sugar 13 grams, TransFat 0 grams

BUTTERNUT SQUASH SOUP II



Butternut Squash Soup II image

This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.

Provided by Maplebird

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste

Steps:

  • Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
  • Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Nutrition Facts : Calories 305.1 calories, Carbohydrate 59.7 g, Cholesterol 20.9 mg, Fat 6.8 g, Fiber 9.5 g, Protein 6.9 g, SaturatedFat 3.8 g, Sodium 1151.4 mg, Sugar 10.5 g

BUTTERNUT SQUASH SOUP WITH PUMPKIN BUTTER



Butternut Squash Soup with Pumpkin Butter image

Provided by David Venable

Categories     Soup/Stew     Milk/Cream     Food Processor     Dairy     Side     Bake     Christmas     Hanukkah     Thanksgiving     Dinner     Lunch     Buffet     Pistachio     Squash     Butternut Squash     Pumpkin     Fall     Winter     Simmer     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 6 to 8 servings

Number Of Ingredients 11

Vegetable oil spray
1 2-pound butternut squash, halved lengthwise and seeded
2 cups low-sodium chicken broth
1/2 teaspoon ground cinnamon
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
Pinch of grated nutmeg
1 cup milk or half-and-half
Kosher salt and freshly ground black pepper
1 10-ounce jar pumpkin butter
Chopped pistachio nuts

Steps:

  • Preheat the oven to 375 °F. Spray a 9 x 13-inch baking dish with the vegetable oil spray.
  • Place the squash halves, cut side down, in the prepared dish. Pierce the skin sides several times with a fork. Bake until the squash is tender, about 45 minutes. Set aside until cool enough to handle.
  • Using a large spoon, scrape the flesh from the cooked squash into a food processor. Discard the skins. Add 1 1/2 cups of the chicken broth, the cinnamon, marjoram, thyme, and nutmeg and puree until smooth. Transfer the puree to a large saucepan. Whisk the milk into the soup over medium heat. If you prefer a thinner consistency, add the remaining broth. Season to taste with salt and pepper.
  • Ladle the soup into warmed bowls. Top with a dollop of pumpkin butter and sprinkle with chopped pistachio nuts before serving.

CREAMY PUMPKIN AND BUTTERNUT SQUASH SOUP



Creamy Pumpkin and Butternut Squash Soup image

The best squash soup ever!!!! Easy to make and you can do it low fat. Perfect for Thanksgiving or on a cool autumn night.

Provided by Lori W.

Categories     Pumpkin

Time 40m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 10

2 onions, chopped
2 tablespoons butter
1 tablespoon olive oil
15 ounces can pumpkin
1 -1 1/2 lb butternut squash, peeled and cubed
3 cups chicken broth (prefer stock) or 3 cups stock (prefer stock)
2 -2 1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 cup half-and-half (can use fat free)
shredded gruyere cheese and crouton

Steps:

  • In a large saucepan over medium-low heat, sauté onions in butter and oil for 10 minutes. Add pumpkin, squash, broth or stock, 2 teaspoons salt and pepper. Cover and simmer for 20 minutes until squash is very tender. Process mixture until smooth with a hand blender or in a food processor. Add half-and-half and reheat slowly over low heat: add remaining salt to taste. Top servings with Gruyere cheese and croutons, if desired.

BUTTERNUT SQUASH SOUP WITH BROWN BUTTER SAGE PUMPKIN SEEDS



Butternut Squash Soup With Brown Butter Sage Pumpkin Seeds image

BOU is a better for you line of bouillon cubes for creative cooks at all skill levels. Launched by innovative food entrepreneurs, Robert Jakobi and Kunal Kohli, the cube is a healthier, tastier and higher quality version of the pantry staple. Using a US-based proprietary manufacturing process, BOU uses natural, non-GMO ingredients to produce hassle free flavor at your finger-tips with 30 percent less sodium than the other leading brands. BOU is a kitchen must-have for elevating the flavor of any meal from soups to stews, grilled meats to vegetable stir-fries. BOU is Gluten free and comes in three flavors - chicken, beef, and vegetable. Products are available for purchase at stores across the New York-Metro area, as well as online at Fresh Direct.

Provided by Staff

Categories     Clear Soup

Time 1h15m

Yield 6 cups, 8 serving(s)

Number Of Ingredients 10

3 bouillon cubes (BOU)
1 large white onion
4 garlic cloves
8 cups butternut squash, peeled, seeded and cut into 1-inch pieces (1 large squash)
2 tablespoons butter
1 cup pumpkin seeds
3 tablespoons sage
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt
1 pinch pepper

Steps:

  • Preheat oven to 325. Lined a baking sheet with parchment paper. In a large soup pot, heat 1 tablespoon olive oil over medium-high heat. Add the onions, ½ teaspoon salt and some black pepper. Cook, stirring frequently, until onions are soft about 5-6 minute Add garlic and cook until onions begin to caramelize, another 5-6 minute Add 6 cups of water and the BOU cubes to the pot. Using a wooden spoon, scrape up brown bits from the bottom of the pan. Add the butternut squash and bring the water to a boil then lower heat to medium-low. Stir, then cover and cook until the squash is very soft, about 25 minute.
  • Melt the butter in a small pan over medium-low heat. Let it bubble until it is golden brown about 12 minutes. In a bowl, toss the brown butter, pumpkin seeds and sage plus a pinch of salt and pepper. Spread the seeds in an even layer on the baking sheet. Bake for about 20 min until golden brown, stirring a few times. Carefully transfer contents of the pot to a blender and puree until smooth. Adjust seasoning. Garnish with pumpkin seeds and extra fresh sage.

Nutrition Facts : Calories 208.8, Fat 12.9, SaturatedFat 3.6, Cholesterol 7.8, Sodium 407.8, Carbohydrate 21.1, Fiber 4.4, Sugar 4.4, Protein 6.9

Tips:

  • Use fresh, ripe butternut squash. This will ensure the best flavor and texture.
  • Roast the butternut squash before pureeing it. This will caramelize the squash and bring out its natural sweetness.
  • Use a good quality pumpkin butter. This will make a big difference in the flavor of the soup.
  • Add a splash of cream or milk. This will make the soup creamy and rich.
  • Season the soup to taste. Use salt, pepper, and other spices to taste.
  • Garnish the soup with toasted pumpkin seeds, croutons, or a dollop of sour cream. This will add extra flavor and texture.

Conclusion:

Butternut squash soup with pumpkin butter is a delicious and easy-to-make soup that is perfect for a fall meal. The roasted butternut squash gives the soup a sweet and caramelized flavor, while the pumpkin butter adds a rich and creamy texture. This soup is also a good source of vitamins and minerals, making it a healthy and satisfying meal.

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