pumpkin butternut squash soup

Community Recipe from


  • 29 ounce(s) libbys pumpkin puree
  • 12 ounce(s) frozen winter squash thawed
  • 5 shallots minced
  • 2 stalk(s) celery chopped
  • 2 leeks chopped
  • 2 carrots chopped
  • 1 tablespoon(s) cinnamon
  • 2 teaspoon(s) pumpkin pie spice
  • 1 teaspoon(s) allspice
  • 1 teaspoon(s) cayenne
  • 6-8 cup(s) low sodium chicken broth
  • 1/4 cup(s) almond milk (or any other milk/cream)
  • 4 sprig(s) thyme
  • 1 stevia/sweetner
  • 2 teaspoon(s) ground ginger


  1. sautee shallots, leeks, celery, and carrots.
  2. add pumpkin and squash-stir, cook about 5 min
  3. add broth and bring to boil
  4. add spices and thyme sprigs
  5. simmer until all vegetables are very soft.
  6. puree until everything is combined
  7. add milk/cream until taste to liking
  8. i add a touch of stevia to bring a little sweetness to the soup
October 2013

This recipe is a personal recipe added by sarahwarrenone and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

pumpkin butternut squash soup Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy