Spiced Butternut-Pumpkin Soup

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell

This yields more than enough for appetizer-size servings. Divide up the leftovers, and freeze for a last-minute meal during the busy month of December.

Yield: Makes 15 cups
Recipe from Southern Living

More From Southern Living

Recipe Time

Total: 1 Hour, 35 Minutes


  • 2 tablespoons butter
  • 1 large sweet onion, diced
  • 1 large red bell pepper, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons finely grated fresh ginger
  • 1 medium-size butternut squash, peeled and cubed (about 1 3/4 lb.)
  • 1 small pumpkin, peeled and cubed (about 1 3/4 lb.)
  • 1 large sweet potato, peeled and cubed
  • 1 large Granny Smith apple, peeled and cubed
  • 1 (32-oz.) container low-sodium chicken broth
  • 2 bay leaves
  • 1 1/2 teaspoons red curry paste*
  • 1/2 teaspoon ground pepper
  • 3/4 cup whipping cream
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste


  1. 1. Melt butter in a large Dutch oven over medium-high heat; add onion and bell pepper, and sauté 8 minutes or until onion is golden. Stir in garlic and ginger, and cook 1 minute. Add squash, next 7 ingredients, and 4 cups water. Bring to a boil, reduce heat to medium-low, and simmer 20 minutes or until vegetables are tender. Remove from heat, and let stand 30 minutes, stirring occasionally. Remove and discard bay leaves.
  2. 2. Process soup, in batches, in a blender until smooth. Return to Dutch oven, and stir in cream. Bring to a simmer over medium heat; stir in lime juice, and season with salt and pepper to taste.
  3. *1 tsp. curry powder may be substituted.
  4. Note: 3 lb. butternut squash may be substituted for 1 3/4 lb. butternut squash and 1 3/4 lb. pumpkin.
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