Creamy Pumpkin and Butternut Squash Soup

Total Time
Prep 20 mins
Cook 20 mins

The best squash soup ever!!!! Easy to make and you can do it low fat. Perfect for Thanksgiving or on a cool autumn night.

Ingredients Nutrition


  1. 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.
Most Helpful

Love it ! Will make this again.

Bonita F. October 25, 2014

So easy and never fails!! I add a little more stock and I have used just pumpkin before - equally as good!

Sarah H. May 28, 2016

This is the best butternut squash recipe ever, but it is even better by adding a teaspoon of allspice at the same time the half and half is added. Will make again soon!

Anonymous September 25, 2015