Pumpkin Butternut Squash Soup
- Baking sheet
- Small saucepan
- Blender
- Fine-mesh sieve
INGREDIENTS
- Chopped chives
- Red pepper flakes
Roast:
- 1 small pie pumpkin, halved and seeded
- 1 medium butternut squash, halved and seeded
- 2 medium carrots, sliced
- 1 head garlic
- 1 large onion, quartered
- 2 tablespoons olive oil
- Salt and black pepper
- Apple base:
- 2 crisp apples, peeled and diced
- 2 tablespoons brown sugar
- 1 teaspoon minced fresh ginger
Soup base:
- 4 cups chicken or vegetable stock
- 1 teaspoon curry powder
- 1 teaspoon dried thyme
- 2 bay leaves
- ¼ teaspoon ground cinnamon
- â…› teaspoon ground nutmeg
- Salt and black pepper, to taste
- ½ cup heavy cream, plus more for garnish
INSTRUCTIONS
- Preheat the oven to 400°F/200°C. Line a baking sheet with parchment or foil. Arrange pumpkin, squash, carrots, garlic, and onion on the sheet. Drizzle with olive oil, season with salt and pepper, and roast until tender and caramelized, 35 to 45 minutes.
- Meanwhile, cook apples with brown sugar and ginger in a small saucepan over medium heat until softened but not mushy, 5 to 7 minutes.
- Squeeze roasted garlic from skins. Scoop pumpkin and squash flesh from their skins and transfer to a blender or large pot with roasted carrots, onion, and cooked apples. Add stock and blend until smooth. Strain if desired for a silky texture.
- Pour soup into a Dutch oven. Stir in curry powder, thyme, bay leaves, cinnamon, nutmeg, salt, and pepper. Simmer over medium-low heat for 10 minutes. Stir in heavy cream and adjust seasoning.
- Ladle into bowls. Drizzle with extra cream and sprinkle with chives and red pepper flakes. Serve with toasted baguette or grilled cheese.
FAQ
What’s the best way to achieve a silky texture?
For a pumpkin butternut squash soup, start by roasting the vegetables instead of boiling them. Roasting at high heat caramelizes their natural sugars, creating deeper flavor and smoother consistency when blended. Once cooked, blend the soup in batches using a high-speed blender rather than an immersion blender, which can leave small fibrous bits behind. For extra creaminess, stir in coconut milk, heavy cream, or cashew cream after blending, not before, to avoid curdling. Straining the soup through a fine mesh sieve after blending results in a restaurant-quality finish.
How can I make pumpkin butternut squash soup vegan?
Replace butter with olive oil or coconut oil when sautéing aromatics. Use vegetable stock instead of chicken stock and finish with coconut milk, oat cream, or cashew cream for richness. Avoid any animal-based garnishes like bacon or crème fraîche, and instead add toasted seeds, crispy shallots, or a drizzle of plant-based yogurt. You can also enhance the flavor with umami ingredients like miso paste or nutritional yeast, which lend depth without dairy.
How can I thicken pumpkin butternut squash soup naturally?
You can rely on the vegetables themselves. Simply simmer the soup longer uncovered to let excess liquid evaporate. You can also add a small cooked potato, carrot, or an extra cup of roasted squash before blending for a denser consistency. Blending only part of the soup and returning it to the pot helps achieve a creamy yet textured balance. For a luxurious mouthfeel, stir in coconut cream, cashew cream, or a spoonful of nut butter, which thickens while enriching flavor without altering the natural taste of the vegetables.
How to make pumpkin butternut squash soup more flavorful
layer the seasoning from the start. Sauté onions, garlic, and a bit of ginger in olive oil or butter before adding the vegetables, as this builds aromatic depth. Incorporate spices like curry powder, smoked paprika, or nutmeg to balance the natural sweetness of the squash and pumpkin. Using homemade vegetable or chicken stock instead of water intensifies the flavor. Finish with a touch of acidity—such as lemon juice or apple cider vinegar—to brighten the taste. Garnishing with herbs or spiced seeds adds texture and contrast to each serving.
How to make pumpkin butternut squash soup more flavorful
layer the seasoning from the start. Sauté onions, garlic, and a bit of ginger in olive oil or butter before adding the vegetables, as this builds aromatic depth. Incorporate spices like curry powder, smoked paprika, or nutmeg to balance the natural sweetness of the squash and pumpkin. Using homemade vegetable or chicken stock instead of water intensifies the flavor. Finish with a touch of acidity—such as lemon juice or apple cider vinegar—to brighten the taste. Garnishing with herbs or spiced seeds adds texture and contrast to each serving.
Can I freeze this pumpkin butternut squash soup?
Pumpkin butternut squash soup can be frozen successfully, but because it contains dairy, it’s best to take a few precautions to maintain its smooth texture. Allow the soup to cool completely, then transfer it to airtight containers, leaving some room for expansion. Freeze for up to three months. When ready to use, thaw overnight in the refrigerator and reheat gently over low heat, stirring often to prevent curdling. If the soup separates slightly, blend it briefly or whisk it to restore creaminess. For the best texture, consider freezing the soup before adding the cream and stir it in after reheating.
What protein can I add to pumpkin butternut squash soup?
To turn pumpkin butternut squash soup into a complete meal, you can add a variety of proteins depending on your dietary preference. For a lean option, add shredded roasted chicken or turkey. Chickpeas, white beans, or lentils work well for a vegetarian boost, giving the soup extra body. You can also stir in cooked quinoa or farro for both protein and texture. If you prefer seafood, small shrimp or pieces of salmon complement the soup’s natural sweetness. Always add the protein after blending and before serving, to preserve texture and prevent overcooking.
How do I balance the sweetness?
This soup naturally leans sweet due to the vegetables’ sugars, so balancing it with acidity, spice, or umami is key. Add a splash of lime juice, lemon juice, or vinegar at the end of cooking to cut through the sweetness. A small amount of chili paste, red pepper flakes, or curry powder introduces heat for balance. Umami-rich ingredients like soy sauce, miso, or Parmesan cheese can also add depth and counter sweetness.
Can I use canned pumpkin?
Yes, and it can actually save time while still producing a rich and flavorful result. Choose pure pumpkin purée, not pumpkin pie filling, since the latter contains added sugar and spices. Combine the canned pumpkin with roasted or steamed butternut squash to preserve a natural depth of flavor. You might need slightly less liquid since canned pumpkin is thicker than fresh purée. Add it toward the end of cooking and adjust seasoning carefully to avoid overwhelming the soup’s delicate sweetness and balance.
