Creamy Pumpkin Butternut Squash Soup

Picture 1

I think I’ve gone mad.

Pumpkin painting.

Pumpkin shooting.

Pumpkin pie — not just one but two — with leftover pumpkin to boot.

And I told myself that was enough.

Picture 3

Then this extraordinary commercial came on the television touting a piping hot bowl of soup.

Pumpkin soup.

The rich, creamy kind… my kind

…and I smacked my lips and wondered…

Could I make pumpkin soup, too?

Picture 4

Now, I’ve never made pumpkin soup before, but my husband… well, he can throw down in the kitchen like nobody’s business.

Just. Like. Emeril.

{Except he doesn’t like for me to say that.}

So, I asked for his best creamy soup tips.

And guess what?

It was so easy.

Picture 2

Did I mention the butternut squash sitting on my kitchen counter — the one I had meant to roast in the oven for oh — two weeks?  

{Those things last forever.}

Well, it’s in here, too!

Creamy Pumpkin Butternut Soup

1/2 small pumpkin, peeled and cubed
1/2 small butternut squash, peeled and cubed
1 large can of chicken broth
1 half pint whipping cream
1/8 tsp salt
1/8 tsp pepper
slivered almonds (optional)

In dutch oven or large pot, cook cubed pumpkin and squash in about one inch of chicken broth. Cover and bring to a boil, than lower heat and simmer until tender. Once cooked, smash or blend with blending wand until smooth. Add enough broth to cover, along with salt and pepper and bring to a boil, then simmer about 15 minutes.

Meanwhile, pour whipping cream into separate bowl and add 3 ladles of warm soup and whisk. Drizzle mix into soup and whisk to combine. (Mixing small amount of soup to chilled cream keeps it from curdling.) Simmer 20 to 30 minutes. Add more salt and pepper if desired. Serve topped with toasted slivered almonds.

Toasted Slivered Almonds
Heat small non-stick pan on medium-high, add slivered almonds and toss every few minutes to toast. Stay with it to avoid burning.

Note: You can use either one small pumpkin or one butternut squash for the soup instead of 1/2 of both if you prefer.





  1. SpiritDee says:

    This seems lovely…but I seem to have developed an unhealthy love for Pumpkin Fritters. I am tired of buying and would love to make my own….any recipes to share ?


    • SpiritDee, I have never had a pumpkin fritter, only apple. That sounds so good though. I have a bread pudding on the blog that I might try and replicate with fresh pumpkin. Sounds so good to me now. Thank you for stopping by. I am now following your blog too! God bless! – Lisa,

      Liked by 1 person

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