Butternut Squash Pumpkin Soup

This butternut squash & pumpkin soup is the perfect winter soup for a busy weeknight or dinner party – save the rest and have leftovers for the whole week!

Butternut Squash and Pumpkin Soup

A few weeks ago I had the pleasure of enjoying Panera Bread’s squash soup. I’m not usually very into Panera or their food (just been there so many times!) but this soup was so. good. Immediately upon the first spoonful, I knew I had to make my own. I’d had it with 1/2 of their turkey cranberry sandwich. I loved the combination of the sweet soup with the savory sandwich. Butternut Squash and Pumpkin Soup

I accompanied the soup with toasted homemade cranberry walnut bread.

Butternut Squash and Pumpkin Soup

HAHA just kidding, the bread is from the store. God, I’m funny.

Anyway, it was absolutely the perfect accompaniment for the soup.

To make the soup, I used our Ninja blender. While the Ninja is good, I do believe having a very high-quality blender is the key to a creamy squash soup. For instance, a Vitamix. It was still creamy, but if you have a Vitamix or a restaurant-grade blender, your smooth-o-meter will be off the charts. If you aren’t the proud owner of a great blender, I suggest adding cream or coconut cream to the soup to amplify the creaminess.

Butternut Squash and Pumpkin Soup

Butternut Squash and Pumpkin Soup

Butternut Squash & Pumpkin Soup


  • 1 large or 2 medium butternut squash, peeled, cubed and roasted
  • 1 15oz can pumpkin puree
  • 1 15oz can canellinni beans (optional)
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup white wine
  • 2 tbsp extra virgin olive oil
  • 4 cups vegetable broth
  • 1 cup water
  • 1/8 tsp nutmeg
  • 1 tbsp salt
  • 1 tsp pepper


  1. Drizzle ollive oil over a small saute pan over medium-high heat. When pan is hot, add onions and garlic. Saute for a couple minutes. Add wine and saute until translucent and soft, and wine is mostly absorbed.
  2. In a blender, add half of the butternut squash, 2 cups of vegetable broth, and the garlic/onion mixture. Blend until completely combined and creamy. Add mixture to a large dutch oven.
  3. Add remainder of butternut squash, pumpkin, vegetable broth, water, nutmeg, salt, pepper, and blend until completely smooth and creamy. Add to dutch oven.
  4. Drain and rinse the canellinni beans and add them to the soup mixture.
  5. Use a wooden spoon to stir soup and make sure everything is completely combined and flavors are even.
  6. Cover the soup and let simmer for about 10-20 min.

Butternut Squash and Pumpkin Soup

Butternut Squash and Pumpkin Soup

Join the conversation:
What is your favorite type of squash?
Savory: love it or hate it?

The Ultimate Guide to Breakfast On-The-Go


  1. says

    Savory? Love it. I can’t think of a squash variety I don’t like. I’ve been using white beans as a soup thickener a lot lately. Pinning your recipe for menu planning.


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