Butternut Squash Pumpkin Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews


  • 4 slices bacon, diced or 2Tbls. Olive oil
  • 1/2 lg. onion, diced
  • 2 stalks celery, diced
  • 1 lg. carrot, diced (I used handful of baby carrots)
  • 1/2 jalapeno, seeded, diced (opt.)
  • 1 apple, peeled, seeded and diced
  • 3 cloves garlic, minced
  • 2 tsp. cumin
  • 1 tsp. chipotle chili powder
  • 1 tsp. oregano
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 6 C. chicken or vegetable broth
  • 1 15oz pkg. peeled, diced butternut squash
  • 1 15oz. can pumpkin puree


sour cream, chopped cilantro,  bacon bits or crispy prosciutto


  1. Cook diced bacon in soup pot. Remove bacon and set aside. Keep bacon fat in pot. If keeping this plant based, omit bacon and use olive oil to sauté the veggies in.
  2. Add onion, celery, red bell pepper, jalapeño, apple, and sauté until softened.
  3. Add garlic, cumin, chipotle chile powder, oregano, salt & pepper and sauté a couple minutes more.
  4. Add broth and squash. Bring to boil, reduce and simmer until squash is cooked and soft.
  5. Add pumpkin, remove from heat and blend with immersion blender (or use regular blender) to desired consistency.
  6. Garnish individual soup bowls with a bit of sour cream, a sprinkle of bacon bits or crispy prosciutto and some chopped cilantro.


To keep this plant based, omit bacon, prosciutto and sour cream (or use vegan sour cream alternative).

To make crispy prosciutto: Line prosciutto slices on baking sheet and cook in 350 degree oven for about 15 minutes until crispy.