No matter the recipe or squash type, squash soups deliver the comfort of fall in every bowl.
Pumpkin soup and butternut squash soup have become fall staples, each bringing its own character to the table. Both soups offer warm, comforting flavors, but they highlight the subtle differences between the two squash varieties. Pumpkin tends to have a milder, earthy flavor, while butternut squash is sweeter and richer. These differences mean they lend themselves to slightly different treatments in the kitchen, though both deliver that cozy fall vibe we all crave when the temperatures drop.
Pumpkins and butternut squash are just two stars among many fall squash varieties. Acorn squash has a slightly nutty taste, kabocha offers dense, chestnut-like sweetness, and delicata can be roasted with the skin on for added texture. In soups, pumpkins and butternut squash are often pureed for a smooth finish, but cooks worldwide incorporate other squashes depending on what’s locally available.
Across cultures, squash soups reflect a blend of tradition and creativity. In the United States, pumpkin soup often features cinnamon, nutmeg, or cloves, leaning into warming spices to capture that unmistakable autumn flavor. Meanwhile, butternut squash soups might take on a more savory spin with sage, thyme, and cream, though variations with curry spices are just as common.
In Thailand, pumpkin soups can feature coconut milk and red curry paste, creating a perfect balance of sweet and spicy. In Mexico, calabaza soups sometimes include smoky chipotle peppers for depth and heat. In parts of Africa, pumpkin soups with peanuts or groundnut paste offer a rich, nutty twist, while French soups, such as velouté de potiron, focus on elegance, blending pumpkin with leeks and crème fraîche for a smooth, luxurious texture.
The choice between pumpkin and butternut squash often comes down to personal preference. Butternut squash’s sweetness makes it a favorite for those who prefer a hint of caramel-like richness in their soup, while pumpkin’s versatility fits well with either savory or sweet profiles. No matter which squash you choose, both soups embody the flavors of fall, inviting experimentation with spices, herbs, and toppings to create something comforting, nourishing, and entirely your own.
Contributors to The Cook’s Cook Community Forum on Facebook have shared a wide variety of squash soups that showcase just how creative this dish can be. You’ll find soups layered with international spices, unexpected toppings, and squash pairings that go beyond the ordinary. These posts highlight how squash can be transformed into something unique with just a few tweaks in seasoning or preparation.
Butternut Squash and Pumpkin Soup
This recipe for Butternut Squash and Pumpkin Soup, adapted from Ina Garten, is rich with flavors both earthy and sweet. There is surely no better meal on a crisp fall day than a rich soup with crusty homemade bread. To make croutons, cut bread into cubes, toss in olive oil and seasonings, and brown them in a skillet. Optional, but delicious, would be a dollop of creme fraiche on each serving, topped with sprinkle of shredded Gruyere cheese.
Ingredients
Soup
- •2 tablespoons unsalted butter
- •1 tablespoon extra-virgin olive oil
- •2 medium onions, chopped (to make about 473 ml/ 2 cups)
- •One (425 grams/15 ounce) can pumpkin puree (NOT pumpkin pie filling)
- •453 grams (1½ pounds) butternut squash, peeled and cut in small chunks, to make about 710 ml (3 cups)
- •I liter (1 quart) homemade chicken broth or good quality purchased broth,
- •2 teaspoons kosher salt, or as needed
- •1/2 teaspoon freshly ground black pepper, or as needed
- •237 ml (1 cup) half-and-half
- •Croutons, for serving
- •Creme fraiche, for serving (optional)
- •Grated Gruyere cheese, for serving (optional)
Preparation
- 1. In a heavy-bottomed stockpot over medium-low heat, heat the butter and oil. Add the onions and saute until translucent, about 10 minutes. Add the pumpkin puree, butternut squash, chicken broth, salt, and pepper. Cover and simmer until the butternut squash is very tender, about 20 minutes.
- 2. To puree the soup while it is hot, use an immersion (stick) blender, and blend in the pot until the soup is velvety smooth. To use a stand blender, allow the soup to cool until it is no more than warm; it must not be steaming. Put about a third of the soup in the blender and blend until the texture is smooth. Transfer to a clean pot and repeat until all the soup is pureed.
Add the half-and-half and reheat over low heat, just until the soup is hot; do not boil. Check for seasoning, adjusting salt and pepper as needed. Serve hot with croutons and, if desired, garnishes of creme fraiche and grated cheese.
