{"id":27430,"date":"2025-09-09T06:00:00","date_gmt":"2025-09-09T10:00:00","guid":{"rendered":"https:\/\/frommybowl.com\/?p=27430"},"modified":"2025-09-24T20:18:18","modified_gmt":"2025-09-25T00:18:18","slug":"butternut-squash-pumpkin-soup","status":"publish","type":"post","link":"https:\/\/frommybowl.com\/butternut-squash-pumpkin-soup\/","title":{"rendered":"Butternut Squash & Pumpkin Soup"},"content":{"rendered":"\n

This <\/em>Vegan Butternut Squash Pumpkin Soup<\/em><\/strong> 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.<\/em><\/p>\n\n\n\n

This Butternut Squash and Pumpkin Soup<\/strong> puts an extra savory twist on my Butternut Squash Soup<\/a>. 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!<\/p>\n\n\n

Table of Contents<\/span><\/summary>
The Ultimate Fall Soup<\/a><\/li>
Ingredients for Butternut Squash Pumpkin Soup<\/a><\/li>
How to Make Vegan Butternut Squash Soup<\/a><\/li>
Serving Suggestions<\/a><\/li>
How to Store Butternut Squash Soup<\/a><\/li>
Recipe FAQs<\/a><\/li>
Butternut Squash Pumpkin Soup Recipe<\/a><\/li><\/ol><\/details>\n\n\n
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The Ultimate Fall Soup<\/strong><\/h2>\n\n\n\nWhich 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<\/a> and the subtly sweet pumpkin in a fluffy waffle<\/a>… But picking one over the other? I simply just can’t<\/em> do it…
Luckily, this Butternut Squash Soup with Pumpkin<\/strong> 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!<\/p>\n\n<\/div><\/div>\n\n\n
Ingredients for Butternut Squash Pumpkin Soup<\/strong><\/h2>\n\n\n\n
This vegan fall soup calls for around 12 ingredients<\/strong>, all of which are easy to find as soon as the cold weather rolls in. Here are the key items you need: <\/p>\n\n\n\n
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Fresh Rosemary<\/strong>: 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. <\/li>\n\n\n\n
Red Pepper Flakes<\/strong>: just a pinch for a touch of heat. Feel free to omit the red pepper flakes if you don’t want any spice.<\/li>\n\n\n\n
Butternut Squash<\/strong>: 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.<\/li>\n\n\n\n
Pumpkin Puree<\/strong>: opt for a quality brand of plain pumpkin puree<\/a>. Or, if you’re up for it, make this soup with a half batch of my Homemade Pumpkin Puree<\/a> instead.<\/li>\n\n\n\n
Vegetable Broth<\/strong>: you can use any quality brand of store-bought vegetable broth or homemade vegetable broth<\/a> instead. I typically use low-sodium broth to give me more control over the saltiness.<\/li>\n\n\n\n
Cashews<\/strong>: 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. <\/li>\n<\/ul>\n\n\n\n
How to Make Vegan Butternut Squash Soup<\/strong><\/h2>\n\n\n\n
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Sauté<\/strong> the onion in a large pot until the edges start to brown. Add<\/strong> the garlic, rosemary, chili flakes, nutmeg, and maple syrup and sauté<\/strong> until the garlic is fragrant.<\/li>\n\n\n\n
Add<\/strong> the butternut squash, pumpkin puree, and roasted cashews to the pot, then pour<\/strong> in the broth. Heat to a boil<\/strong>, then reduce<\/strong> the heat and simmer<\/strong> until the squash is fork tender.<\/li>\n\n\n\n
Carefully transfer<\/strong> the soup to a blender and blend<\/strong> until smooth. Return<\/strong> it to the pot to warm it back up briefly.<\/li>\n\n\n\n
Serve<\/strong> the hot soup in bowls with a drizzle of olive oil and crusty bread. Enjoy!<\/li>\n<\/ol>\n\n<\/div><\/div>\n\n
Caitlin’s Cooking Tips<\/p>\n\n\n\n
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Don’t miss out on the hidden flavors!<\/strong> 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.<\/li>\n\n\n\n
Adjust the thickness of the soup<\/strong>: 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.<\/li>\n\n\n\n
Blend the hot soup with care<\/strong>: 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.<\/li>\n<\/ul>\n\n<\/div>\n\n\n
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Serving Suggestions<\/strong><\/h2>\n\n\n\n
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<\/a> 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<\/a> on the side for dunking.<\/p>\n\n\n\n
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<\/a> and serve it before this Tofu Turkey<\/a> arrives at the table. For everyday dinners, pair it with this Kale Apple Salad<\/a> and these Mushroom Puff Pastry Pinwheels<\/a> for a simple but comforting spread. <\/p>\n\n\n\n
If you’re looking for more vegan fall and winter soups, you’ll also love this Creamy Wild Rice Mushroom Soup<\/a>, this Hearty Sweet Potato and Lentil Soup<\/a>, and this Kabocha Squash Soup<\/a>!<\/p>\n\n\n\n
How to Store Butternut Squash Soup<\/strong><\/h2>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n
Substitutions and Variations<\/p>\n\n\n\n
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Nut-Free Option<\/strong>: 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.<\/li>\n\n\n\n
Cashew Substitute<\/strong>: An equal amount of blanched almonds should work just as well as the cashews here.<\/li>\n\n\n\n
Fresh Rosemary Substitute<\/strong>: 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.<\/li>\n<\/ul>\n\n<\/div>\n\n\n
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Recipe FAQs<\/h2>\n\n\n\n
Should I roast the butternut squash?<\/strong><\/strong>
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.<\/p> <\/div>
Can I make this with fresh pumpkin?<\/strong><\/strong>
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!<\/p> <\/div>
Can I make the soup in a slow cooker instead?<\/strong><\/strong>
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.<\/p> <\/div> <\/div>\n\n<\/div><\/div>\n\n\n
Enjoy! If you make this recipe and decide to share it on<\/em> Facebook<\/em><\/a> or<\/em> Instagram<\/em><\/a>, don’t forget to tag me<\/em> @FromMyBowl<\/em><\/a> + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊<\/em><\/p>\n\n\n\n
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Butternut Squash Pumpkin Soup<\/h2>\n\t\t