This creamy butternut squash soup is everything you could ever want in soup— smooth, slightly sweet, with a whisper of garlic and rosemary. It’s SO rich and comforting, like a warm hug in a bowl.

Let’s get started!

Trim the top of the butternut squash and cut in half lengthwise, scoop out the seeds and chop into 1.5″ chunks. Cut off the skin.

Place the squash, onion, garlic, water, soup base, cayenne pepper, ginger, rosemary, cinnamon, nutmeg, pepper, salt, and cloves into a large pot. Bring to a boil then reduce heat and let simmer until pumpkin is soft (check with fork) – about 10-15 minutes.

If you don’t have the Bouillon seasoning, you can simply replace the water with chicken or vegetable broth!

Ladle soup into bowls, drizzle a little bit of heavy cream, sprinkle with chopped parsley and a pumpkin seeds. Serve with toasted baguette and enjoy!

Check out the video on how to make it:

 

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Cozy Pumpkin Soup

A steaming bowl of creamy butternut squash soup infused with cinnamon, rosemary, garlic, and a hint of sugar—rich, velvety, and pure comfort in every spoonful.

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Servings 4 people

Ingredients

  

Soup

• 3 lb butternut squash
• 1 large onion sliced
• 5 cloves garlic
• 3 cups water
• 3 tsp Better Than Bouillon Vegetable Soup Base*
• ¼ tsp cayenne pepper
• 2 sprigs rosemary
• 1 tsp grated ginger
• 1 stick Ceylon cinnamon
• 1 tbsp turbinado sugar
• ¼ tsp nutmeg
• 1 tsp pepper
• 1 tsp salt
• 5 cloves
• ½ - ¾ cup heavy cream

To Serve

• heavy cream
• roasted pumpkin seeds
• fresh parsley
• crusty baguette

Instructions

 

• Trim the top of the butternut squash and cut in half lengthwise, scoop out the seeds and chop into 1.5" chunks. Cut off the skin.
• Place the squash, onion, garlic, water, soup base*, cayenne pepper, ginger, rosemary, cinnamon, nutmeg, pepper, salt, and cloves into a large pot. Bring to a boil then reduce heat and let simmer until pumpkin is soft (check with fork) - about 10-15 minutes.
• Remove from heat and take out the cinnamon and rosemary sprigs. Use a stick blender to blend the rest of the ingredients until smooth. Add in the heavy cream and blend some more until it reaches the desired thickness.
• Ladle soup into bowls, drizzle a little bit of heavy cream, sprinkle with chopped parsley and a pumpkin seeds. Serve with toasted baguette and enjoy!

Notes

* Don't have Better Than Bouillon Seasoning? Use 3 cups chicken or vegetables broth in place of the water!