This smoky, sweet, creamy pumpkin and butternut squash soup with cinnamon sugar croutons is perfect for chilly nights.
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Autumn squash soup recipe
As soon as the temperature drops, all I want to eat is soup. Autumn is my favorite time of year, and this pumpkin and butternut squash soup recipe is truly a favorite.
A curried squash soup that I frequent this time of year inspired this recipe, so I decided to piggyback on the curried version to grow my arsenal of soup recipes.
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Ingredients
- pureed pumpkin
- butternut squash
- bacon
- onions
- shallots
- garlic
- bourbon, I used Knob Creek Smoked Maple.
- pure maple syrup
- apple cider
- vegetable stock
- half and half
- smoked gouda cheese
- cinnamon sugar sourdough croutons
- freshly grated nutmeg (garnish)
See the recipe card for quantities.
how to make this smoky pumpkin butternut squash soup
Heat a deep, enamel dutch oven over medium-high heat—Cook bacon until the fat has rendered and the bacon is crispy. Remove the bacon bits, then reduce the heat to medium. Next, sweat the onions, shallots, and garlic with celery salt and a large pinch of pepper, until soft, translucent, and slightly golden. If the bacon fat starts to dry up, add in a tablespoon of butter.
When the onions begin caramelizing, deglaze the pan with bourbon. I used Knob Creek Smoked Maple to add a touch of smoky sweetness. Then, drop in the butternut squash with a tablespoon of butter and olive oil, if needed. Season the vegetables with cayenne pepper and a large pinch of salt and pepper. Then continue tossing to ensure the onions don't burn.
Once the butternut squash is almost knife-tender, toss with maple syrup. Next, spoon in the pumpkin puree, cook the squash mixture for another minute, then pour in the vegetable stock and apple cider with the cinnamon stick and fresh thyme.
Hint: Use butchers twine to tie the thyme and cinnamon together.
Bring everything to a boil, then reduce to a simmer over medium-low heat. Let the soup cook until all the butternut squash chunks are spoon-tender and crushed without force, about 25 minutes. The size of the butternut squash chunks will determine the length of time. It took 30 minutes for my large pieces to mash.
At this point, remove the herb bundle and puree the mixture with a handheld blender over low heat. After the soup is blended, slowly stir in half and half.
You may not need all of the half and half, but if the soup is still too thick, you can pour in more vegetable stock, half and half, or even some water to thin the consistency to your liking.
Once you've reached your desired texture, finish the soup with two tablespoons of butter. Taste and add salt and pepper as needed. Keep warm while making the croutons.
Cinnamon sugar croutons
Heat a skillet to medium-high heat. Once the pan is warm, melt two to four tablespoons of butter. Add the chopped sourdough pieces and toast until golden brown. Remove from heat, then toss with cinnamon sugar.
Serving this pumpkin and butternut squash soup
In empty soup bowls, pile high a small handful of shredded smoked gouda cheese. Next, ladle in the pumpkin and butternut squash soup. Finally, top with cinnamon sugar croutons, bacon bits, a sprinkle of fresh thyme, and freshly grated nutmeg.
Substitutions
- Half and half - you can use any milk in place of the half and half: 2%, almond milk, or coconut milk would be suitable substitutions.
- Vegetarian - Substitutions can easily be made to make this vegetarian, like omitting the bacon and butter. Swap with coconut oil, and coconut milk or cream to give a similar, rich texture. However, using both coconut oil and milk or cream, most likely, will give the pumpkin butternut squash soup a coconut-like flavor.
Variations
- Non-Spicy - You're welcome to omit the cayenne pepper.
- No alcohol - While the bourbon adds depth of flavor, you can deglaze the pan with a few extra tablespoons of apple cider.
Equipment
Equipment can have a significant impact on how a recipe turns out. A heavy, deep enamel dutch oven is my favorite all-around pot. This Staub Dutch oven is hands down the best one I've ever used. However, if you're shopping on a budget, I used the Amazon basics one before I made the switch. It just won't last as long.
Additionally, an immersion blender makes this an easy one-pot soup without needing to cool before blending.
Storage
Let leftover soup cool to room temperature before transferring it to a proper storage container and refrigerate it for up to 4 days—store soup without the cheese. Place cinnamon-sugar croutons in an airtight container.
Top tip
Prep all of your ingredients beforehand. It'll make executing this recipe a breeze!
Also, while I prefer to use a sharp knife to remove the skin of butternut squash, You can use a vegetable peeler, too.
Craving more?
Check out these recipes I think you might like!
smoky pumpkin and butternut squash soup with cinnamon sugar croutons
This smoky, sweet, creamy pumpkin and butternut squash soup with cinnamon sugar croutons is perfect for chilly nights.
Ingredients
pumpkin and butternut squash soup
- 2 - 3 slices of bacon, cut into pieces
- 1 medium sweet yellow onion, diced
- 1 large shallot, diced
- 3 garlic cloves, grated
- 1 teaspoon celery salt
- 3 tablespoons bourbon, I used Knob Creek Smoked Maple.
- 4 tablespoons of salted butter, divided (plus more for cooking squash if needed.)
- 2.5 pounds butternut squash (about 4 cups), peeled, deseeded, and chopped into 1-inch cubes
- 1 (15-ounce) can of pumpkin puree
- ⅓ cup pure maple syrup
- 1 cinnamon stick
- 1 bunch of fresh thyme, about 5 sprigs
- ¼ teaspoon cayenne
- 1 cup apple cider juice
- 1 (32-ounce) container of vegetable stock
- 1 cup half and half
- smoked gouda cheese, shredded (for garnish)
- freshly grated nutmeg, optional
cinnamon sugar sourdough croutons
- 1 ½ cup sourdough bread, cubed
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- 2 tablespoons salted butter
Instructions
Pumpkin and butternut squash soup
- First, cook the bacon pieces over medium-high heat in a large, deep dutch oven to render the bacon fat. Once the bacon bits are crispy, remove them to drain on a paper towel.
- Next, lower the heat to medium/medium-low and add the onions, shallots, and garlic. Season with celery salt and a large pinch of black pepper. Lower the heat as needed to ensure the onion mixture does not burn. Allow the onions to sweat until they are soft, translucent, and slightly golden, about 15 minutes. If the bacon fat starts to dry up, add a tablespoon of butter to moisten the vegetables.
- Once the vegetables are soft and caramelized, deglaze the pan with bourbon. After, drop in the butternut squash and season with cayenne pepper and another pinch of salt and pepper. Again, coat the vegetables with another tablespoon of butter or olive oil if needed. Continue tossing to ensure the onions do not burn.
- After the butternut squash becomes nearly knife-tender, evenly coat with maple syrup. Then, spoon in pumpkin puree. Allow the pumpkin and butternut squash to cook for an additional minute before pouring in the apple cider juice, vegetable stock, and thyme and cinnamon stick bundle.
- Bring the butternut squash soup to a boil, then reduce to a simmer over medium-low heat. Let the soup simmer until the butternut squash is spoon-tender. It should crush easily without force, about 20-30 minutes. Time will depend on the size of the butternut squash chunks.
- After this point, turn the heat to the lowest setting and remove the herb bundle, then puree the mixture with a handheld blender. Once the soup is blended, slowly stir in half and half. You may not need all of the half and half, but if the soup is still too thick, you can pour in more vegetable stock, half and half, or even some water to thin the consistency to your liking.
- When the soup is the desired texture, finish with two tablespoons of butter, seasoning with salt and pepper, to taste. Keep the pumpkin and butternut squash soup warm while making the croutons.
Cinnamon sugar croutons.
- Heat a skillet to medium-high heat. Once the pan is warm, melt two to four tablespoons of butter. Add the chopped sourdough pieces and toast until golden brown. Remove from heat, then toss with cinnamon sugar.
Serving the soup
- In empty soup bowls, pile high a small handful of shredded smoked gouda cheese.
- Next, ladle in pumpkin and butternut squash soup.
- Finally, top with cinnamon sugar croutons, bacon bits, a sprinkle of fresh thyme, and freshly grated nutmeg.
Notes
Storage
Let leftover soup cool to room temperature before transferring it to a proper storage container and refrigerate it for up to 4 days—store soup without the cheese. Place cinnamon-sugar croutons in an airtight container.
Tips
Tie cinnamon stick and thyme together with butchers twine.
Also, while I prefer to use a sharp knife to remove the skin of butternut squash, You can use a vegetable peeler, too.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 482Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 56mgSodium: 670mgCarbohydrates: 65gFiber: 9gSugar: 37gProtein: 9g
Nutrition facts are for personal reference only as calories may vary on a case by case basis.
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Aimee
Hello!
My name is Aimee and I’ll be making this soup for Thanksgiving this year…could you please tell me the measurements for each ingredient? I’ve never made any kind of butternut squash soup, but have always wanted to - really excited about it! Thank you so much!
Kind Regards,
Aimee
mandy
Hi aimee, a full ingredient list and directions can be found in the recipe card at the very bottom of the post (above the comments). It is also printable. Hope it's delicious!