Roasted Butternut Squash and Pumpkin Soup
on Oct 24, 2026
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Add as a preferred source on GoogleThis roasted butternut squash and pumpkin soup is the perfect cozy fall soup! It has just the right balance of savory and sweet flavors and a creamy, silky-smooth consistency. It’s easy to make and you can use fresh roasted pumpkin or canned pumpkin purée. Top it with crunchy spiced pepitas for a delicious fall or winter meal!
I had my first experience roasting a pumpkin a couple weekends ago. For some reason it always seemed intimidating, but it’s actually just like roasting any other kind of squash. When you buy a pumpkin to roast be sure to buy a pie pumpkin also called a sugar pumpkin. Don’t buy the big carving pumpkins, they have stringy flesh and a bland watery flavor.
The roasting process is exactly the same as other winter squash, like this maple roasted acorn squash and twice baked butternut squash. The soup only uses half of the pumpkin so I puréed the other half in my food processor to use in this pumpkin cacio e pepe or pumpkin oatmeal.
The flavor of this roasted pumpkin soup isn’t very sweet. My butternut squash and apple soup has a slightly sweeter flavor. That’s why it’s important to roast the squash, it brings out the natural sweetness. The soup has a thick and creamy consistency and you can freeze it! Be sure to top this creamy fall soup with spiced toasted pepitas for the perfect nutty crunch.
This soup uses seasonal fall and winter ingredients, which not only makes it taste better because they’re in season, but also makes it more budget-friendly.
Butternut squash – You’ll need 3 cups of cubed butternut squash. I recommend buying a small to medium sized squash. The squash should feel heavy for it’s size. This means the flesh is dense and hydrated rather than dried out and spongy.
Pumpkin – Pie pumpkin, also called sugar pumpkin should be used for this soup. The flesh is dense, not stringy, and the flavor is sweet and rich when roasted. Don’t substitute with a carving pumpkin.
Aromatics – Onion and garlic are a must for a flavorful soup broth. Be sure to get them soft and tender so they blend easily into the puréed soup. Yellow onion can be substituted with shallots for a milder onion flavor.
Spices – Warm earthy spices give this pumpkin soup a delicious savory flavor. Nutmeg, coriander and white pepper make up the fragrant spice blend. I liked using white pepper because the flavor was more complex and it doesn’t have that harsh bite like black pepper. Coriander adds a slight citrusy warm spiced flavor that pairs well with the sweetness of the squash. If you don’t have coriander cumin would be a good substitution.
Broth – I used vegetable soup to keep the soup vegetarian and vegan. Chicken broth can also be used.
Pepitas – Pepitas are essentially pumpkin seeds without the tough white hull. They have a nutty flavor, especially when toasted. I love their contrasting texture with the smooth creamy soup.
Can I Use Canned Pumpkin Puree Instead of Fresh Pumpkin?
You can replace fresh pumpkin with a 15 ounce can of pumpkin puree, but the flavor will differ slightly. Fresh pumpkin has a lighter, sweeter, more pumpkin and squash forward flavor. Canned pumpkin has an earthier flavor and is darker in color.
How to Make Roasted Squash Soup
Step 1: Roast the pumpkin and butternut squash in the oven until fork tender. While they roast toast the pepitas and season them with the spices.
Step 2: Cook the onion and garlic in a Dutch oven or large pot. Peel the squash and add it into the pot.
Step 3: Pour in the broth and bring it to a boil. Once boiling, turn off the heat and use an immersion stick blender or regular blender to puree the soup. Serve it topped with the pepitas.
Tips for Making Roasted Butternut Squash Pumpkin Soup
- Cut the pumpkin and butternut squash into quarters for a faster roasting time.
- The squash needs to be fork tender so that it purees easily and you end up with a silky smooth soup.
- Alternatives for pumpkin if it’s unavailable are kabocha squash, buttercup squash, or additional butternut squash.
- Drizzle olive oil, salt and pepper onto the flesh of the squash. This will keep it moist, help it caramelize, and season it.
- After the squash has roasted, let it cool for a few minutes before trying to peel off the skin.
- Use a blender or immersion stick blender to puree the soup. I prefer to use an immersion stick blender so I don’t have to dirty more dishes.
What to Serve with Pumpkin Butternut Squash Soup
You can serve this soup on it’s own if you’re wanting something lighter for lunch or dinner, but I prefer to serve it as a side dish and pair it with some sort of protein or extra carbs.
A few of my favorite recipes to serve with it are grilled balsamic chicken, butternut squash orzo salad, harvest chicken salad, and baked lemon pepper chicken.
Storage and Reheating
Storage – The soup will keep for 4-5 days in an airtight container in the refrigerator.
Freezing – Since there isn’t any dairy or pasta in this soup you can freeze it for a cold night when you don’t have time to mess with cooking dinner. Freeze for up to 2 months and defrost it in the fridge overnight before reheating.
Reheating – Reheat leftover butternut squash soup in the microwave for 60-90 seconds or until warm. You can also reheat larger quantities in a saucepan on the stove over medium-low heat. Once it comes to a simmer it’s ready.
More Soup Recipes
As soon as the weather cools off I’m ready to start cooking all the soups! Below are some of my favorite recipes.
Roasted Butternut Squash and Pumpkin Soup
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 (also called pie 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 or chicken broth
- 1/4 teaspoon nutmeg
- 1/4-1/2 teaspoon ground coriander
- Kosher salt and white pepper to taste
Spiced Pepitas
- 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 to 375° F. and line a baking sheet with foil.
- Cut the pumpkin and butternut squash into quarters and scoop out the seeds. Brush or spray the flesh of the pumpkin and squash with olive oil and sprinkle with kosher salt and white pepper.
- Place on the foil lined baking sheet and roast in the oven for approximately 45 minutes or until a knife can easily be inserted into the flesh. Remove from the oven and cool slightly then peel of the skin and cut into cubes.
- Add a tablespoon of olive oil to a large pot and heat over medium-high heat. When the oil is hot add in the diced onion and garlic and sauté for several minutes until the onion softens.
- Add in the roasted butternut squash and pumpkin and stir to combine. Add in the nutmeg, coriander, kosher salt and white pepper and stir together. Pour in the broth and bring to a boil over medium heat.
- Once the soup comes to a boil use an immersion stick blender or regular blender to purée the soup until it's smooth. Taste and add more seasoning if needed. Top the soup with some of the spiced pepitas.
Spiced Pepitas
- Heat a small non-stick skillet over medium heat.
- In a small bowl toss together the pepitas, oil and spices until coated. Add the pepitas to the skillet and toast until they start to turn light brown and become fragrant. Remove from the heat and cool.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for sharing the recipe!
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