Butternut Squash and Pumpkin Soup

Dear Readers,

This, perfect for fall, soup will leave you feeling satisfied in more ways than one. It is hearty, warm, and layered with flavors. It’s a Jamaican twist on a fall classic, and a crowd pleaser for sure!

Prep Time: 15 Minutes

Cook Time: 1 Hour

Total Active Time: 30 Minutes

Servings: 8 Side Portions/ 4 Main Portions


  • 1 lb of butternut squash
  • 1 leek (white and light green part only)
  • 1 T of Avocado oil
  • 2 T of Jamaican Curry powder
  • 1 t garlic powder
  • 1/2 t celery salt
  • 1/2 t Himalayan pink salt
  • 1/2 t white pepper
  • 1 32 oz box of chicken stock
  • 1 14 oz can of pumpkin
  • 1 14 oz can of coconut cream


  1. Peel and seed butternut squash, then cut into 1/4 in cubes. To save time, some stores have precut butternut squash. The reason I cut it into such small pieces, is for reducing the cooking time.
  2. Cut the dark green tops off of your leek but save them to make stock (recipe coming soon). Cut the root bulb off the other end and slice lengthwise. Make sure to rinse your leek really well. They are grown in sand, and there is nothing worse than crunching down on a piece of sand in a creamy soup. Finish by slicing them in half moons once rinsed.
  3. Heat the oil in a 8 qt soup pot. When the oil is hot, add the leeks and caramelize them. Once caramelized, add the spices and butternut squash, toast everything together until aromatic.
  4. Add the chicken stock and scrape any fond off the bottom of the pot. Let the soup come to a steady simmer. Simmer until the squash pieces break apart easily, about 20 min.
  5. Take an immersion blender and blend the soup until most of the butternut squash pieces are smooth. Now add the can of pumpkin and coconut cream. Blend again to desired consistency. Just like with potato soup some people like chunks some don’t!
  6. Check a final time for seasonings, and add any extra salt or pepper.

Crockpot method:

  1. Caramelize leeks and toast spices then add to your crock pot with the squash and chicken stock.
  2. Set and forget, on low for at least 2 hours.
  3. Finish the soup the same way as above!

I served this soup with some herb and lemon roasted chicken thighs. It’s also a great pairing for a fall quiche and salad!

I hope fall is everything you’ve been hoping for!

XOXO, Hashimoto’s Heiress

3 thoughts on “Butternut Squash and Pumpkin Soup

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