If you are on the lookout for something that feels like a warm hug in a bowl, you have to try this Roasted Butternut Squash and Pumpkin Soup Recipe. It beautifully captures the cozy essence of fall with its velvety texture and a perfect balance of sweet, savory, and subtly spiced flavors. Each spoonful wraps you in the natural sweetness of roasted squash and pumpkin, uplifted by gentle hints of nutmeg and coriander, making it an irresistible comfort food that’s as nourishing as it is delicious.
Ingredients You’ll Need
Getting your hands on simple, fresh ingredients is the secret to making this soup shine. Each item plays a crucial role, from the rich sweetness of the butternut squash and pumpkin to the aromatic spices that bring the soup to life with flavor, texture, and color.
- 3 cups peeled and cubed butternut squash: Provides natural sweetness and creamy texture when roasted.
- 3 cups peeled and cubed sugar pumpkin: Adds a slightly earthy flavor and vibrant orange hue.
- Kosher salt and white pepper: Essential for seasoning and enhancing all the natural flavors.
- 1 tablespoon olive oil: Perfect for roasting and sautéing, contributing a silky mouthfeel.
- 1/2 yellow onion, diced: Gives a subtle sweetness and depth when sautéed.
- 2 cloves garlic, minced or grated: Adds a gentle pungency that brightens the soup’s profile.
- 3 1/2 cups low sodium vegetable or chicken broth: Forms the flavorful base without overpowering the squash.
- 1/4 teaspoon freshly grated nutmeg: Offers warmth and spice that pairs beautifully with the pumpkin flavors.
- 1/4-1/2 teaspoon ground coriander: Brings a lovely citrusy note to complement sweetness.
- 1/4 cup pepitas: Roasted with spices, they add crunchy texture and an exciting finish.
- 1/4 teaspoon oil (for pepitas): Helps the spices cling and roast evenly.
- 1/8 teaspoon chili powder: Gives the pepitas a touch of smoky heat.
- 1/8 teaspoon ground cumin: Deepens the savory flavor of the pepitas.
- 1/4 teaspoon kosher salt (for pepitas): Balances the mini spice mix perfectly.
How to Make Roasted Butternut Squash and Pumpkin Soup Recipe
Step 1: Prepare and Roast the Squash and Pumpkin
Start by preheating your oven to 375° F. This sets the stage for roasting, which is key to unlocking the sweet, caramelized flavors of the squash and pumpkin. Slice your butternut squash and sugar pumpkin into quarters and scoop out all the seeds (you can save those for roasting later if you like!). Brush or spray the flesh with olive oil, then season generously with kosher salt and white pepper. Lay them skin-side down on a foil-lined baking sheet and roast for about 45 minutes. You’ll know they’re ready when a knife slides into the flesh with no resistance. Let them cool just enough so you can peel off the skin easily and then chop into cubes.
Step 2: Sauté Onion and Garlic
In a large pot over medium-high heat, warm a tablespoon of olive oil. Toss in your diced yellow onion and minced garlic. Sauté until the onion turns translucent and soft, filling your kitchen with a gentle, savory aroma. This base layer adds a comforting depth to the soup that every spoonful will thank you for.
Step 3: Combine and Spice the Soup Base
Add the roasted butternut squash and pumpkin cubes right into your pot with the onions and garlic. Stir everything together, then sprinkle in the freshly grated nutmeg and ground coriander, along with a bit more kosher salt and white pepper to taste. These spices work their magic by elevating the natural sweetness of your squash and pumpkin and adding a welcome warmth that lingers pleasantly.
Step 4: Add Broth and Simmer
Pour in your 3 1/2 cups of low sodium vegetable or chicken broth. Bring this to a gentle boil over medium heat to meld all those flavors together. This simmering step gives the soup the chance to develop a deep, cohesive taste and prepares it perfectly for the final blending stage.
Step 5: Purée Until Smooth
Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a regular blender to achieve a smooth, velvety consistency. This is where the transformation happens from chunky roasted vegetables to silky soup heaven. Taste and adjust seasoning with more salt and pepper if needed—you want it just right!
Step 6: Roast and Spice the Pepitas
While your soup is coming together, mix pepitas with a little oil, chili powder, cumin, and kosher salt in a small bowl. Spread them on a baking sheet and roast briefly in your oven, or toast in a pan on the stove until fragrant and golden. These crunchy spiced pepitas are the perfect textural contrast and garnish that make this Roasted Butternut Squash and Pumpkin Soup Recipe truly special.
How to Serve Roasted Butternut Squash and Pumpkin Soup Recipe
Garnishes
Sprinkle those warm, spiced pepitas on top of each bowl to add a delightful crunch that contrasts the soup’s silky smoothness beautifully. You might also drizzle a little extra virgin olive oil or swirl in some creamy coconut milk or sour cream for an added layer of richness. Fresh herbs like sage or parsley make a great finishing touch, bringing a hint of color and freshness.
Side Dishes
This soup pairs wonderfully with hearty, crusty bread—think a warm baguette or rustic sourdough perfect for sopping up every last drop. A crisp green salad with a tangy vinaigrette cuts through the richness, balancing the meal. For a cozy, filling option, roasted Brussels sprouts or a simple wild rice pilaf work beautifully alongside.
Creative Ways to Present
For a dinner party, serve the soup in small, elegant cups as a first course with a sprinkle of the spiced pepitas on top. Alternatively, turn it into a fun, hands-on meal by offering bowls alongside various toppings like toasted nuts, crispy bacon bits, or a dusting of smoked paprika. This Roasted Butternut Squash and Pumpkin Soup Recipe is versatile enough to suit both casual family dinners and more dressed-up gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, transfer your soup to an airtight container and refrigerate. It will keep deliciously fresh for up to 4 days, making it a fantastic option for quick lunches or cozy weeknight dinners.
Freezing
This soup freezes beautifully! Pour it into freezer-safe containers, leaving some room for expansion. It can be stored for up to 3 months. When you’re ready, thaw overnight in the refrigerator for best results.
Reheating
Rewarm gently on the stove over low to medium heat, stirring occasionally to prevent sticking. If it has thickened, add a splash of broth or water to return it to the perfect creamy texture. A microwave works too—just heat in short intervals and stir between until hot.
FAQs
Can I use regular pumpkin instead of sugar pumpkin?
Yes, you can use regular pumpkin, but sugar pumpkin tends to be sweeter and less fibrous, resulting in a creamier soup. If you only have regular pumpkin, just remove seeds and soft flesh carefully to avoid stringy texture.
Is this soup vegan?
The recipe is vegan if you use vegetable broth. Chicken broth adds a savory depth but isn’t suitable for a vegan diet. You can easily swap in vegetable broth and keep it vegan-friendly without sacrificing flavor.
Can I make this soup spicy?
Absolutely! You can add cayenne pepper, a pinch of smoked paprika, or increase the chili powder in your pepita topping for an extra kick. Just start with a little and adjust to your heat preference.
What’s the best blender to use for this soup?
Immersion blenders are ideal since you blend directly in the pot—easy and less messy. If you use a regular blender, blend in batches to avoid spillage and allow steam to escape slightly for safety.
Can I use canned pumpkin instead of fresh?
Fresh roasted squash and pumpkin bring more flavor and texture, but canned pumpkin can be a convenient substitute. Use pure pumpkin puree without additives and reduce the broth slightly since canned puree is more concentrated.
Final Thoughts
I truly hope you give this Roasted Butternut Squash and Pumpkin Soup Recipe a try soon. It’s not just a soup; it’s a cozy experience that brings warmth and joy to any meal. With its simple ingredients and easy steps, it quickly becomes a reliable favorite you’ll turn to time and again. Serve it up, garnish generously, and savor every spoonful—you deserve it!
Print
Roasted Butternut Squash and Pumpkin Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 to 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Butternut Squash and Pumpkin Soup is a creamy and comforting fall favorite. Roasting the squash and pumpkin enhances their natural sweetness, which blends perfectly with warm spices like nutmeg and coriander. Topped with spiced pepitas for an added crunch, this soup is easy to make and perfect for cozy evenings or impressive dinner starters.
Ingredients
Main Ingredients
- 3 cups peeled and cubed butternut squash (about 1 small squash)
- 3 cups peeled and cubed sugar pumpkin (about 1/2 of a sugar pumpkin)
- Kosher salt and white pepper to taste
- 1 tablespoon olive oil
- 1/2 yellow onion, diced
- 2 cloves garlic, minced or grated
- 3 1/2 cups low sodium vegetable broth (or chicken broth)
- 1/4 teaspoon nutmeg, freshly grated if possible
- 1/4–1/2 teaspoon ground coriander
Spiced Pepitas Topping
- 1/4 cup pepitas
- 1/4 teaspoon oil
- 1/8 teaspoon chili powder
- 1/8 teaspoon ground cumin
- 1/4 teaspoon kosher salt
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with foil for easy cleanup.
- Prepare Squash and Pumpkin: Cut the butternut squash and sugar pumpkin into quarters, scoop out the seeds, then brush or spray the flesh with olive oil. Sprinkle generously with kosher salt and white pepper for seasoning.
- Roast Vegetables: Arrange the prepared squash and pumpkin pieces on the foil-lined baking sheet and roast for about 45 minutes, or until tender when pierced with a knife. Once roasted, let them cool slightly before peeling off the skins and cutting into cubes.
- Sauté Aromatics: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the diced onion and minced garlic, sautéing them until the onions soften and become translucent, which takes several minutes.
- Combine and Season: Add the roasted butternut squash and pumpkin cubes into the pot with the onions and garlic. Stir well to combine, then add nutmeg, coriander, kosher salt, and white pepper. Mix all ingredients thoroughly.
- Add Broth and Boil: Pour in the vegetable or chicken broth and bring the mixture to a boil over medium heat. This helps blend all flavors together and heats the soup through.
- Blend Soup: Use an immersion stick blender directly in the pot or transfer the hot soup to a regular blender in batches. Purée until the soup is smooth and creamy. Adjust seasoning by tasting and adding more salt or pepper if needed.
- Prepare Spiced Pepitas: In a small skillet, heat 1/4 teaspoon oil. Add the pepitas along with chili powder, ground cumin, and kosher salt. Toast until pepitas are fragrant and lightly toasted, then remove from heat.
- Serve: Ladle the soup into bowls, topping each serving with the spiced pepitas for a crunchy, flavorful garnish.
Notes
- If sugar pumpkin is unavailable, substitute with any sweet, dense pumpkin or winter squash.
- For a richer soup, add a splash of cream or coconut milk after blending.
- The spiced pepitas can be made ahead and stored in an airtight container.
- To make the soup vegan, use vegetable broth and confirm pepitas are toasted in plant-based oil.
- Leftover soup stores well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
