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Shortcut Butternut Autumn Soup

This simple soup recipe is my family’s favorite year round. You’ll love how smooth and flavorful a bowl of this butternut warming soup is. Make a batch soon and taste the deliciousness. Enjoy!
Course Appetizer, Dinner, Lunch, Main Course, Main Meal, Soup
Cuisine American
Keyword Butternut Squash, Butternut Squash Soup, soup, Squash, vegetarian
Servings 4
Author Pam


  • 2 12 ounce packages frozen pureed butternut squash
  • 3 cups vegetable or chicken stock, low sodium if possible
  • 1/4 tsp ground turmeric
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground cumin
  • 1/2 tsp sea salt, add more when soup is finished for taste
  • 1/2 tsp ground black pepper
  • 1 tbsp honey or maple syrup
  • 1/2 cup Greek yogurt or for vegan option, coconut cream
  • 4 tbsp roasted pumpkin seeds for topping


  1. 1.In a medium pot over low to medium heat, combine frozen squash, stock and seasonings.

    2.Cook until squash is cooked and soup is hot. Bring to a slight boil. Take off heat. Stir and check for seasonings.

    3.At this time add in the yogurt or coconut cream, Stir with a whisk. Toss pumpkin seeds on top. Enjoy!