Best Butternut Pumpkin Soup Recipes

BUTTERNUT SQUASH-PUMPKIN SPICE SOUP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Mix together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set pumpkin spice mix aside.
• Place butternut squash and onions in a large bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
• Roast in the preheated oven until soft, 25 to 30 minutes. Remove from the oven and transfer to the bowl of a food processor. Add vegetable broth, cream, and salt; blend until smooth. Add 4 tablespoons of the reserved pumpkin spice mix, and blend until combined. Ladle into 6 microwave-safe soup bowls.
• Cook each serving in the microwave on high for 1 minute. Stir soup and continue to cook and stir, every 30 seconds, until hot. Top each serving with 1 1/2 tablespoons Greek yogurt and 1/2 teaspoon of pumpkin spice mix.

CREAMY PUMPKIN AND BUTTERNUT SQUASH SOUP

Steps:

• In a large saucepan over medium-low heat, sauté onions in butter and oil for 10 minutes. Add pumpkin, squash, broth or stock, 2 teaspoons salt and pepper. Cover and simmer for 20 minutes until squash is very tender. Process mixture until smooth with a hand blender or in a food processor. Add half-and-half and reheat slowly over low heat: add remaining salt to taste. Top servings with Gruyere cheese and croutons, if desired.

QUICK AND EASY BLACK BEAN PUMPKIN & BUTTERNUT SQUASH SOUP

Steps:

• Pour soup carton into a large pot and cook on medium.
• Add spinach leaves and stir until mixed together and let simmer for a few minutes.
• Stir in garlic and continue to cook on medium heat for a few minutes and then add cumin and oregano to taste.
• Then add black beans, tomatoes (if used), feta cheese, and sun dried tomatoes.
• Stir together making sure all ingredients are mixed evenly and then let simmer for a minute or two until thoroughly heated.
• Serve with toasted whole wheat bread or in a whole grain bread bowl.

BUTTERNUT PUMPKIN SOUP WITH GINGER AND COCONUT

Steps:

• Saute pumpkin, garlic, ginger and onion lightly in vegetable oil.
• Add stock (it should just cover the pumpkin). Bring to boil and cook gently for 15 minutes.
• Let cool slightly and puree in blender or food processor, or use your stick blender straight in the pot.
• Return to heat, add coconut cream, lemon juice, tomato paste and sugar.
• Simmer another five minutes.
• Season to taste with salt and pepper.
• Serve with lots of fresh, crusty bread.

PUMPKIN AND BUTTERNUT CREAMED SOUP

Steps:

• Place the butternut squash cubes in a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat; simmer until tender, about 30 minutes. Drain off water, and set the squash aside.
• Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Melt the butter in a large skillet, then cook the carrots, onion, and celery until tender, about 10 minutes. Place the vegetables, cooked butternut squash, cream, and sour cream into a blender. Cover, and puree until smooth, working in batches if necessary. Transfer the blended vegetables to a soup pot; stir in the chicken broth, nutmeg, black pepper, and salt. Bring the mixture to a simmer over medium-low heat, then simmer gently for about 15 minutes, stirring occasionally.
• While the soup is simmering, place the pumpkin halves, cut sides up, on the prepared baking sheet, and bake in the preheated oven until the pumpkin flesh is cooked through, 15 to 20 minutes. Start the broiler, and place the pumpkin halves under the broiler about 6 inches from the heat source to brown the cut side of the pumpkins, if desired. Place a pumpkin bowl into a decorative soup plate; serve soup in the pumpkin bowls, and sprinkle each serving with Asiago cheese.

BUTTERNUT SQUASH SOUP WITH CORIANDER AND PUMPKIN SEED PESTO

Steps:

• Preheat the oven to 180°C/fan160°C/350°F/gas 4.
• Remove skin, fibres and seeds of the squash/pumpkin and cut into cubes (mine were approximately 5-6cm). (You may also want to leave the skin on and remove after roasting if this is easier with the particular squash/pumpkin you are using.) Rub the squash pieces with sunflower oil and season well with salt and pepper. Put them into a small roasting tin (skin-side down if skin wasn't removed). Roast for about 40 minutes or until tender.
• Remove squash from oven and remove skin when cool enough to handle if you haven't done so earlier. You may also want to cut squash into smaller chunks if your pieces are rather big. I didn't cut mine any smaller, as I preferred to cut my squash into smallish chunks before roasting.
• Melt the butter in a large pan, add the onion and cook gently for about 10minutes until the onion is very soft but not browned. Add the roasted squash, and any juices from the plate and the stock. Note: I used 1.2 litres of water, but only stock cubes for 1 litre, as you have salted your squash before roasting it, and you will also add parmesan. Cover and simmer for 20 minutes or until squash is ready to be liquidised.
• Meanwhile, make the PESTO:.
• Heat a dry, heavy-based frying pan over a high heat. Add the pumpkin seeds and shake them around until lightly toasted. Cool, reserving 1 tablespoon of seeds to garnish.
• Put the rest of the seeds into a food processor with the chilli, garlic, fresh coriander and oil. Blend to a paste. Transfer to a bowl and stir in the parmesan, seasoning to taste.
• Finish SOUP:.
• Leave the soup to cool slightly, then liquidise in batches until smooth. Note: I always use a high pan and a hand-held liquidiser, so I don't need to remove and return the soup. Return to a clean pan and bring back to a gentle simmer. Stir in 4 tablespoons of the pesto (I stirred in all of it, although it was more than 4 tablespoons, but stir in four and check how you like it)and adjust the seasoning.
• SERVE:.
• Ladle into warmed bowls and add a spoonful of sour cream, and sprinkle with the reserved pumkin seeds and coriander leaves.
• If you haven't used the whole amount of pesto before, serve it at the table, so everybody can stir in more if desired. Another possibility is to top crackers or toasted bread with it and serve together with the soup.

BUTTERNUT SQUASH SOUP WITH PUMPKIN BUTTER

Steps:

• Preheat the oven to 375 °F. Spray a 9 x 13-inch baking dish with the vegetable oil spray.
• Place the squash halves, cut side down, in the prepared dish. Pierce the skin sides several times with a fork. Bake until the squash is tender, about 45 minutes. Set aside until cool enough to handle.
• Using a large spoon, scrape the flesh from the cooked squash into a food processor. Discard the skins. Add 1 1/2 cups of the chicken broth, the cinnamon, marjoram, thyme, and nutmeg and puree until smooth. Transfer the puree to a large saucepan. Whisk the milk into the soup over medium heat. If you prefer a thinner consistency, add the remaining broth. Season to taste with salt and pepper.
• Ladle the soup into warmed bowls. Top with a dollop of pumpkin butter and sprinkle with chopped pistachio nuts before serving.

INSTANT POT® BUTTERNUT SQUASH AND PUMPKIN SPICE SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add onion. Saute until translucent, about 2 minutes; be careful not to brown the onion. Move onion to the side of the pot. Add a layer of butternut squash to the bottom of the pot. Brown slightly, about 4 minutes. Add remaining butternut squash, curry powder, cinnamon, and nutmeg. Mix and continue cooking until fragrant, about 1 minute.
• Pour broth and applesauce into the pot with the butternut squash mixture. Close and lock the lid; set knob to sealing. Select high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
• Mix pumpkin puree and ghee into the pot with the soup. Blend with a stick blender. Add honey and salt. Mix thoroughly.

BEST EVER PUMPKIN OR BUTTERNUT SQUASH SOUP

Steps:

• Saute the sliced onion and crushed garlic in a little olive oil.
• Add the pumpkin or butternut squash and peeled potatoes to the pot and immediately add enough water to cover everything.
• Add the oregano and cover the pot with a lid that allows steam to escape.
• Boil until the pumpkin/butternut squash and potatoes are soft.
• Either mash the vegetables for a chunky soup or blend for a smooth soup.
• At this point, the soup can be refrigerated for a few days or frozen for a few months or served immediately.
• When ready to serve, warm up the soup and mix in the cream saving a little to swirl on each plate. The cream is a delicious extra, but for a lighter, healthier soup I leave out the cream.

BUTTERNUT PUMPKIN SOUP

Steps:

• Melt butter in a large saucepan, cook onion, stirring, until soft.
• Stir in pumpkin and potato, cook, stirring, 5 minutes.
• Stir in stock, bring to a boil, simmer, uncovered, about 20 minutes or until pumpkin is soft, stirring occasionally.
• Blend or process soup, in batches, until pureed.
• If desired, push through food mill or large sieve into a large clean saucepan.
• Serve topped with a dollop of sour cream and a few chives (optional).
• If adding cream:.
• Just before serving, add cream, stir over heat until soup is hot.

BUTTERNUT SQUASH SOUP WITH BROWN BUTTER SAGE PUMPKIN SEEDS

Steps:

• Preheat oven to 325. Lined a baking sheet with parchment paper. In a large soup pot, heat 1 tablespoon olive oil over medium-high heat. Add the onions, ½ teaspoon salt and some black pepper. Cook, stirring frequently, until onions are soft about 5-6 minute Add garlic and cook until onions begin to caramelize, another 5-6 minute Add 6 cups of water and the BOU cubes to the pot. Using a wooden spoon, scrape up brown bits from the bottom of the pan. Add the butternut squash and bring the water to a boil then lower heat to medium-low. Stir, then cover and cook until the squash is very soft, about 25 minute.
• Melt the butter in a small pan over medium-low heat. Let it bubble until it is golden brown about 12 minutes. In a bowl, toss the brown butter, pumpkin seeds and sage plus a pinch of salt and pepper. Spread the seeds in an even layer on the baking sheet. Bake for about 20 min until golden brown, stirring a few times. Carefully transfer contents of the pot to a blender and puree until smooth. Adjust seasoning. Garnish with pumpkin seeds and extra fresh sage.

CREAM OF SPICED BUTTERNUT PUMPKIN SOUP

Steps:

• Saute onion and garlic in the butter until soft.
• Add pumpkin, sugar, nutmeg and curry.
• Add stock and bayleaf.
• simmer for 30 minutes.
• Remove bayleaf.
• Puree in blender (Hand held blender is fine) with milk.
• Season to taste and finish with cream and chives.

THE KING'S BUTTERNUT SQUASH (PUMPKIN) SOUP

Steps:

• Peel, remove seeds and cut the pumpkin into medium sized chunks.
• Place in a medium to large saucepan along with chicken stock, chopped onion, sliced spring onions, and peeled and chopped tomatoes.
• Simmer until vegetables are tender, then puree in a blender or food processor.
• Return vegetable puree to saucepan.
• Add cream, lemon juice, curry powder and brown sugar, and season to taste with salt and freshly ground pepper.
• Reheat to blend, but do not boil.
• Serve hot or chilled with whipped cream and chives to garnish.

BUTTERNUT PUMPKIN CHICKEN SOUP

Steps:

• Peel and cube butternut place in a medium pot with water.
• Cook until butternut is soft.
• Purée in blender.
• Melt butter or ghee on medium heat add garlic and spices stir a minute or so until fragrant add chicken cubes and cook with the lid on till done, not forgetting to stir.
• Add cooked chicken to pureed butternut.
• Scrap and grate carrots add to puréed butternut.
• Add uncooked pasta to puréed butternut.
• Adjust salt,pepper and water depending on taste and consistency of soup required.
• Allow to boil on medium heat until pasta is cooked stir from time to time to prevent pasta sticking.
• Add cream and coriander before serving gently heat to infuse all flavours.
• Serve hot.