Creamy Pumpkin Spice Butternut Squash Soup: A Taste of Fall Comfort

As the leaves change color and the air turns crisper, it’s the perfect time to indulge in heartwarming dishes that embody the essence of autumn. Enter Creamy Pumpkin Spice Butternut Squash Soup – a velvety blend of rich butternut squash and the comforting warmth of pumpkin spice.

This soup is the epitome of comfort and flavor, making it an ideal addition to your fall recipe repertoire. In this article, we’ll guide you through crafting this delectable soup step by step.


To create this soul-soothing Creamy Pumpkin Spice Butternut Squash Soup, gather:

  • 1 medium butternut squash, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 cups vegetable broth
  • 1 cup canned pumpkin puree
  • 1 cup coconut milk (full fat)
  • Salt and pepper to taste
  • Optional toppings: toasted pumpkin seeds, a drizzle of coconut milk, chopped fresh herbs


Butternut Squash

Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil and spread it in an even layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and slightly caramelized.

Sautéing Aromatics

In a large soup pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic, pumpkin pie spice, ground cinnamon, and ground nutmeg, cooking for an additional minute until fragrant.

Creating the Soup Base

Add the roasted butternut squash cubes to the pot, followed by the vegetable broth. Allow the mixture to simmer for about 10 minutes, allowing the flavors to meld.

Blending the Soup

Using an immersion blender or working in batches with a regular blender, carefully puree the soup until smooth and creamy. Return the blended soup to the pot.

Adding Pumpkin Puree

Stir in the canned pumpkin puree and coconut milk until well incorporated. The pumpkin puree adds depth of flavor and the coconut milk lends a luxurious creaminess.

Final Touches

Season the soup with salt and pepper to taste. Feel free to adjust the seasonings based on your preference. Allow the soup to simmer gently for an additional 5-10 minutes to marry the flavors.

Serving and Garnishing

Ladle the Creamy Pumpkin Spice Butternut Squash Soup into bowls. Top each serving with toasted pumpkin seeds, a drizzle of coconut milk, and chopped fresh herbs, if desired.


In conclusion, Creamy Pumpkin Spice Butternut Squash Soup captures the essence of fall in a bowl. From the roasted sweetness of butternut squash to the aromatic allure of pumpkin spice, this soup is a testament to the comforts of the season.

By following the steps outlined in this article, you can create a pot of soup that’s sure to warm both body and soul.


Can I use fresh pumpkin instead of canned pumpkin puree?

While this recipe calls for canned pumpkin puree, you can certainly use fresh pumpkin puree if preferred.

Can I substitute other types of milk for coconut milk?

Yes, you can use other dairy or non-dairy milk alternatives, but coconut milk adds a unique richness and flavor.

Is it possible to freeze this soup for later?

Absolutely! Allow the soup to cool completely before freezing it in airtight containers. Thaw and reheat gently on the stove.

What other toppings can I use besides pumpkin seeds and coconut milk?

Croutons, a dollop of Greek yogurt, or a sprinkle of grated Parmesan can also be wonderful toppings.

Can I adjust the level of spices in the soup?

Certainly! Feel free to adjust the pumpkin pie spice, cinnamon, and nutmeg to suit your taste preferences.