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Katie's Cucina

Pumpkin Butternut Squash Soup

 On a chilly fall day there is nothing more comforting than a hot bowl of creamy soup–no cream in this Pumpkin Butternut Squash Soup recipe, though! 

Pumpkin Butternut Squash Soup

I’m always looking for a quick and easy lunch. Even better if I can make it comfort food that doesn’t make my waste line look like I’ve been consuming lots of comfort food! I love pureed soups, and tend to always eat my fill of them on cruise ships–but rarely ever make them at home. I decided I wanted a big bowl of comfort but with out the heavy cream and all that goes with comfort food.

Pumpkin Butternut Squash Soup

I would like to call this soup fall in a bowl. The mix of pumpkin and butternut squash with a dash of nutmeg reminds you that fall is definitely here. And here in Florida we have actually had a few “fall like” days out. The cooler weather forces me to turn on the oven and make comfort food. I devoured a big bowl of this soup for about a week straight at lunch time. Some days I would pair it with a salad and other days a flat-bread or sandwich.

Print Recipe

Pumpkin Butternut Squash Soup

On a chilly fall day there is nothing more comforting than a hot bowl of creamy soup--no cream in this Pumpkin Butternut Squash Soup recipe, though!

Yield: 6

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes


  • 1 tbsp unsalted butter
  • 2 tbsp onion, minced
  • 1 tbsp garlic, minced
  • 1 15oz pumpkin puree
  • 12 oz cooked butternut squash, frozen and thawed
  • 2 tsp ground sage
  • 1/4 tsp crushed rosemary
  • 1/4 tsp thyme leaves
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • dash of nutmeg
  • 32 oz chicken broth


  1. In a large soup pot, melt the butter on medium heat. Then add in the onion and garlic and cook for 1 minutes. Add in the pumpkin, butternut squash, and spices. Mix well and then add in the chicken broth. Mix well and cook for 10 minutes.
  2. Ladle into bowls and enjoy.

Katie Original Recipe


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4 Responses to “Pumpkin Butternut Squash Soup”

  1. Taylor @ Food Faith Fitness posted on November 5, 2014 at 7:58 am (#)

    Haha, I definitely agree to wanting comfort food that won’t make me LOOK like I have been eating said comfort food! Love butternut soup, but have never added pumpkin. This sounds incr-EDIBLE! Pinned!

  2. Sonja Loyd posted on November 6, 2014 at 7:44 am (#)

    Thank you for sharing this recipe! I planted Butternut this year and have a abundance of them!

  3. Carol at Wild Goose Tea posted on November 6, 2014 at 11:18 am (#)

    I like the use of butternut squash and the pumpkin. Curious if I would notice any difference in the taste. Looks like a splendid selection of spices. That makes the obvious difference. So far I haven’t made a combo that I like as well as a restaurant that closed.

    • Katie replied on November 6th, 2014 at 4:41 pm

      Carol to me all I taste is fall in a bowl. With the spices and the combo of butternut squash and pumpkin it’s hard to tell which is which. You could easily use all of one or the other if you wanted too.

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