Pumpkin Butternut Squash Soup

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!
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Course: Main Course, Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 6
Calories: 79kcal
Author: Katie's Cucina


  • 1 tbsp unsalted butter
  • 2 tbsp onion minced
  • 1 tbsp garlic minced
  • 1 15 oz 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


  • 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.
  • Ladle into bowls and enjoy.


Calories: 79kcal | Carbohydrates: 14g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 657mg | Potassium: 476mg | Fiber: 3g | Sugar: 4g | Vitamin A: 17851IU | Vitamin C: 26mg | Calcium: 58mg | Iron: 2mg
Tried this recipe?Mention @KatieJasiewicz or tag #katiescucina!