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This Vegan Butternut Squash Pumpkin Soup is made with tender squash, canned pumpkin, rosemary, and cashews. Blended into a velvety fall appetizer or side dish, it will be love at first slurp! Vegan and Gluten-Free, Nut-Free Option.
This Butternut Squash and Pumpkin Soup puts an extra savory twist on my Butternut Squash Soup. It’s creamy and luscious with warm, aromatic flavors that feel like a hug. Plus, it’s easy to make in one pot with a simple mix of fresh and pantry staple ingredients to help you get it on the table in only 45 minutes!
Table of Contents
The Ultimate Fall Soup
Which do you like better during fall: butternut squash or pumpkin? I have the hardest time picking between the two! I love the nuttiness of butternut squash in a warm salad and the subtly sweet pumpkin in a fluffy waffle… But picking one over the other? I simply just can’t do it…
Luckily, this Butternut Squash Soup with Pumpkin lets me enjoy the cozy goodness of both. To make it, fresh butternut squash, canned pumpkin puree, rosemary, and roasted cashews are simmered in an aromatic vegetable broth, then blended into a creamy soup with layers of warm, “hug in a bowl” fall flavors. It’s hard to believe this perfect comfort food is so easy to make in one pot in about 45 minutes!
Ingredients for Butternut Squash Pumpkin Soup
This vegan fall soup calls for around 12 ingredients, all of which are easy to find as soon as the cold weather rolls in. Here are the key items you need:
- Fresh Rosemary: winter squash soup and fresh rosemary are a perfect pairing. The earthy, robust rosemary brings out the warmth of the squash to leave you with complex and deeply comforting layers of flavor in every spoonful.
- Red Pepper Flakes: just a pinch for a touch of heat. Feel free to omit the red pepper flakes if you don’t want any spice.
- Butternut Squash: one small butternut squash is enough to make a big pot of soup. You can use an equal amount of frozen squash if it’s more convenient. Just reduce the broth in the recipe to 3 1/2 cups.
- Pumpkin Puree: opt for a quality brand of plain pumpkin puree. Or, if you’re up for it, make this soup with a half batch of my Homemade Pumpkin Puree instead.
- Vegetable Broth: you can use any quality brand of store-bought vegetable broth or homemade vegetable broth instead. I typically use low-sodium broth to give me more control over the saltiness.
- Cashews: roasted unsalted cashews are boiled and blended with the soup to make it rich, thick, and creamy. Raw cashews also work here, but I personally prefer the stronger nutty flavors of roasted nuts.
How to Make Vegan Butternut Squash Soup
- Sauté the onion in a large pot until the edges start to brown. Add the garlic, rosemary, chili flakes, nutmeg, and maple syrup and sauté until the garlic is fragrant.
- Add the butternut squash, pumpkin puree, and roasted cashews to the pot, then pour in the broth. Heat to a boil, then reduce the heat and simmer until the squash is fork tender.
- Carefully transfer the soup to a blender and blend until smooth. Return it to the pot to warm it back up briefly.
- Serve the hot soup in bowls with a drizzle of olive oil and crusty bread. Enjoy!
Caitlin’s Cooking Tips
- Don’t miss out on the hidden flavors! Those beautifully flavored sautéed aromatics, spices, and squash may end up sticking to the bottom of the pot as the soup simmers. Stirring it every few minutes while it’s cooking will loosen any stuck bits and ensure you experience every note of flavor.
- Adjust the thickness of the soup: If the soup is still too thick after blending, stir in 1/4 cup of water or vegetable broth at a time until it’s thinned to your desired consistency.
- Blend the hot soup with care: If possible, blend this soup in a tall blender fitted with a venting lid to allow the steam to escape. I also recommend blending the soup in two batches to prevent too much heat or pressure from building up inside the blender.
Serving Suggestions
Just because this soup is extremely easy to make doesn’t mean we can’t make it look fancy and elegant! I recommend topping every bowl with a drizzle of olive oil or cashew cream and a sprinkle of pepitas to hint at the pumpkin flavors. If you’re enjoying the soup on its own for a light meal, make sure to have a big slice of crusty bread on the side for dunking.
Butternut squash and pumpkin soup also works well as an appetizer or side dish during fall and winter. When the holidays arrive, add it to your vegan Thanksgiving menu and serve it before this Tofu Turkey arrives at the table. For everyday dinners, pair it with this Kale Apple Salad and these Mushroom Puff Pastry Pinwheels for a simple but comforting spread.
If you’re looking for more vegan fall and winter soups, you’ll also love this Creamy Wild Rice Mushroom Soup, this Hearty Sweet Potato and Lentil Soup, and this Kabocha Squash Soup!
How to Store Butternut Squash Soup
Once the soup is cool, transfer it to a large airtight container or individual smaller containers for grab-and-go meals. It will keep in the fridge for up to 5 days or in the freezer for up to 2 months. Let the leftovers defrost in the refrigerator overnight before reheating.
You can reheat butternut squash soup in the microwave in 30-second intervals, stirring in between, or in a saucepan over medium heat. If the consistency of the soup thickens in the fridge or freezer, you can thin it out with a splash of water or vegetable broth while reheating.
Substitutions and Variations
- Nut-Free Option: Omit the cashews from the recipe and use 1/4 cup of plant-based heavy cream or 1/2 cup of full-fat coconut milk in their place. Pour the vegan cream/coconut milk into the pot with the soup just before blending.
- Cashew Substitute: An equal amount of blanched almonds should work just as well as the cashews here.
- Fresh Rosemary Substitute: The fresh rosemary infuses the soup with an unbeatable earthy flavor, but 1 teaspoon of dried rosemary can be substituted if that’s what you have on hand.
Recipe FAQs
You can if you want! Lay the cubed squash on a sheet pan and toss it with a drizzle of olive oil. Roast it in a 400ºF oven for 30 to 35 minutes or until it’s fork tender. Stir the roasted squash cubes into the soup during the last 10 minutes of simmering, then blend as normal.
I have only tested this recipe with canned pumpkin puree, but a peeled, chopped, and roasted or sautéed sugar pumpkin should work well in its place. Let me know if you try it!
I haven’t tried it, but cooking the soup in a crockpot should be just as easy as the stovetop version. Sauté the aromatics and seasonings on the stove as normal, then transfer them to a slow cooker with the squash, pumpkin, cashews, and broth. Cook on high for 5 to 6 hours or on low for 7 to 8 hours, then blend as normal.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Butternut Squash Pumpkin Soup
Ingredients
- 3 tablespoons olive oil
- 1 yellow onion fine dice
- 10 cloves garlic minced
- 2 teaspoons finely chopped fresh rosemary or 1 teaspoon dried
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground nutmeg
- 1 tablespoon grade A maple syrup
- 1 small butternut squash peeled and diced into 1/2” pieces (about 4-5 cups or 600-700g)
- 1 15 ounce can pumpkin puree
- 4 cups low sodium vegetable or imitation chicken broth
- 1/2 cup roasted unsalted cashews or sub raw cashews
- Salt and black pepper to taste
Instructions
- Brown the Onion: Warm the olive oil over medium heat in a large Dutch oven or heavy bottomed pot. Sauté for 7 to 9 minutes, stirring every minute or so, until its edges are beginning to brown.
- Aromatics: Add the garlic, rosemary, chili flakes, nutmeg, and maple syrup to the pot. Sauté for 2 to 3 minutes, until the garlic is fragrant and beginning to brown.
- Add the Squash: Add the butternut squash, pumpkin puree, and roasted cashews to the pot. Pour the vegetable broth over the squash mixture and mix well.
- Simmer: Bring the soup to a boil over high heat, then reduce the heat to medium to maintain a simmer. Simmer for 15 to 20 minutes, until the squash can be easily pierced with a fork. Stir the soup every few minutes, to prevent anything from sticking to the bottom of the pan. Reduce the heat to medium-low if the soup begins to splatter too much, but maintain a simmer.
- Blend: Carefully transfer the soup to a blender and blend until smooth; depending on the size of your blender, you may need to do this in two batches. Taste the soup once blended and add any salt or pepper to taste, if necessary. If the soup is too thick for your liking you can thin it out with water or additional vegetable broth.
- Serve & Store: Return the soup to the pot and heat briefly until warm. Serve immediately, with a drizzle of olive oil and crusty bread, or as desired. Store any leftovers in an airtight container in the refrigerator, or in the freezer for up to 2 months.
Recipe Notes
- Nut-Free: Omit the cashews from the recipe and add in 1/4 cup (60ml) of plant-based heavy cream or 1/2 cup (120ml) of full-fat coconut milk to the soup just before blending.
Made this the other day with homemade garlic bread as a side. Will be on my regular rotation this fall- absolutely delicious!
Yum! So glad, Isabella!
I’ve been vegan for 8 years and I’ve been cooking various YouTube creator recipes the whole time…never have I rated a single recipe…but I had to come give this 5 stars because it is THAT good. I made a double batch for my dad who had oral surgery and I’m so glad I did because we finished at least a batch on the first night 😂 and the ingredient list is straight up medicinal. Thank you for helping me give my dad a healing, nourishing, delicious meal.
So happy your both enjoyed, wishing your dad a speedy recovery!
This was PHENOMENOL! Fall starts in a couple days but I had everything and I could not wait! Flavorful, comforting, smooth and easy! I added more broth because it was thicker than we like. I subbed 2 diced green apples for the maple syrup.
What a HIT. My family of 4 DEVOURED it with crusty sourdough. Thank you!
Apples are a great addition! So happy you enjoyed.