Nourishing, comforting, and oh, so delicious, Pumpkin & Butternut Soup is the essence of fall comfort food. With its sweet and savory flavors of pumpkin, butternut, apple, ginger, leek, sweet cream, and spices, blended together in a nourishing chicken broth, this will be a soup your family will ask for all autumn long.
The Building Blocks to the Perfect Bowl of Pumpkin & Butternut Soup
It doesn’t need to be complicated to prepare a delicious soup if you have some essential ingredients on hand. Preparing broth on a weekly basis and storing it in the freezer is a habit that has awarded me a nutritious and flavorful soup whenever the craving arises. Fear not if you don’t make your own broth. Kettle & Fire chicken or bone broth is a great boxed brand because they use real grass-fed beef or organic pasture-raised chickens to prepare their broths.
Truthfully, when it comes to soup, every recipe will taste as unique as the person preparing it. This is why I rarely follow a recipe. I cook with my tastebuds. Fear not, though, I have perfected this recipe and written it down but feel free to cook with your tastebuds. I love all the flavors of onions or leeks, ginger, apples, and warming spices that meld into a delicious fall frenzy in the mouth.
How to Serve the Perfect Bowl of Pumpkin & Butternut Soup
Forgive me, but I like to splurge and make soups fancy, especially regarding toppings. The more, the merrier is my motto when it comes to soup. Bacon bits, chives, cilantro, green onions, roasted pumpkin seeds, sour cream, croutons, or even fermented jalapeños all make excellent toppings for this hearty bowl of soup. Make sure to serve it with warm, buttered, crusty bread like my easy No Knead Lemon, Garlic, & Rosemary Bread.
Pumpkin & Butternut Soup
Ingredients
- 2 butternut squash, halved
- 1 sugar baking pumpkin
- 1 sweet potato
- 1 bunch of leeks (2-3 depending on the size), cleaned, rid of grit, and sliced or 1 large yellow onion, chopped
- 2 organic apples, peeled, cored, and sliced
- 1 inch knob of fresh or frozen ginger, minced on a microplane or chopped
- 1/2 stick, or 4 T butter
- 8 cups chicken or vegetable broth plus 2 cups of filtered water (a total of 10 cups liquid)
- 1 can coconut milk/cream (13.5 oz) or 1 & 1/2 cups heavy cream
- 1-2 tsp ground pumpkin pie spice or nutmeg if you don't have pumpkin pie spice.
- salt & pepper to taste
- 1 T Carr's Cider Syrup (optional but amazing)
- Optional Toppings: chopped cilantro or chives, bacon bits, cream, a drizzle of Carr's Cider Syrup, and toasted pumpkin/butternut squash seeds
Instructions
- Preheat oven to 400° F and prepare a sheet pan with parchment paper.
- Cut butternut squash and sugar pumpkin in half and scoop out the seeds to use for toasted pumpkin/butternut seeds (if you want). Place face down on the sheet pan.
- Scrub and pierce sweet potato and place on the sheet pan.
- Roast for 45 minutes to an hour or until a knife inserted goes through easily. You want the squash to be caramelized and the sweet potato to be soft to the touch.
- While the squash is in the oven, melt butter in a large stock pot or Dutch oven over medium heat and sauté leeks or onions, sliced apples, and ginger until fragrant and translucent. Be careful not to burn the ginger. Remove from heat while you wait for the squash to bake and cool.
- When your squash and sweet potato are done, allow to cool so that you don't burn your fingers. Trust me...they are hard to handle right out of the oven, so baking the squash earlier in the day is a good idea.
- After the squash and sweet potato have properly cooled, spoon the insides into the onion mixture and return to the heat.
- Add in the broth and water, pumpkin pie spice or nutmeg, salt & pepper, and Cider Syrup (if using).
- Simmer on medium-low for 15 minutes, stirring occasionally.
- After 15 minutes, use a wand/hand immersion blender to blend to a smooth consistency.
- Add in cream or coconut milk/cream and stir.
- Serve in beautiful bowls and top with a dollop of cream, chopped fresh cilantro or chives, a drizzle of Carr's Cider Syrup, crumbled bacon, and a sprinkle of toasted pumpkin/butternut seeds. EnJOY!
Shop This Post:
Carr’s Cider Syrup– I love this stuff all Autumn long on soup, pork, baked apples, apple pie, apple crisp, and even ice cream.
Nature’s Greatest Foods Coconut Cream or Azure Market Premium Organic Coconut Milk– I like these brands because it is just coconut extract and purified water. They do not use guar gum as a thickener, which can sometimes irritate the stomach lining and cause digestive issues.
Pumpkin Pie Spice– I purchase this in bulk from Azure Standard because I use it in everything from my Granola to Pumpkin Pancakes. It is a staple in our home. Feel free to make your own pumpkin pie spice blend or use another brand. I just like to purchase this in bulk because I use so much of it.
Check Out These Other Seasonal Favorites
In everything you do -eat, play, and, love- may it always be Seasoned with Joy!
This post contains affiliate links, which means I make a small commission at no extra cost to you. Unless stated otherwise, I will only recommend products I personally enJOY. See my full disclosure here.