Roasted Butternut Squash and Pumpkin Soup

4.41 from 188 votes

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 This Roasted Butternut Squash and Pumpkin Soup has just the right balance of savory and sweet. Silky smooth and full of fall flavor!

Roasted Butternut Squash and Pumpkin Soup | This thick and creamy fall soup has the perfect balance of sweet and savory flavors! Gluten free, vegan and paleo. I had my first experience roasting a pumpkin a couple weekends ago. I don’t know what’s taken me so long. 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 don’t buy the kind you carve for Halloween. Those are way too big and often have a very stringy flesh. That’s not what you want in a creamy soup like this Roasted Butternut Squash and Pumpkin Soup.

Roasted Butternut Squash and Pumpkin Soup | This thick and creamy fall soup has the perfect balance of sweet and savory flavors! Gluten free, vegan and paleo. You’ll want to buy a sugar pumpkin or pie pumpkin, which is smaller and meant for eating not decorating. The roasting process is exactly the same as other winter squash. I quartered mine, scooped out the seeds, drizzle with a little olive oil, then placed it on a foil lined baking sheet to roast. I used half of the pumpkin in this soup and the other half I puréed in my food processor to use for something else. When you roast squash just like any other vegetable the flavor turns sweeter and more intense. Since this soup doesn’t have a ton of ingredients in it you want all the flavor you can get.

Roasted Butternut Squash and Pumpkin Soup | This thick and creamy fall soup has the perfect balance of sweet and savory flavors! Gluten free, vegan and paleo. Unlike a lot of butternut squash soups, this one isn’t overly sweet. I don’t like when squash soups taste more like dessert than dinner. The only sweetener in the soup are the natural ones coming from the butternut squash and pumpkin. The other ingredients you’ll use are an onion, garlic, coriander and white pepper. I liked using the white pepper because the flavor was more complex and there was less heat. The coriander added a slight citrusy warm spiced flavor that went well with the sweetness of the squash.

Roasted Butternut Squash and Pumpkin Soup | This thick and creamy fall soup has the perfect balance of sweet and savory flavors! Gluten free, vegan and paleo. Since I’m a texture freak I topped the soup with toasted spiced pepitas. Of course I ate half of them before they ever made it to the soup, but what did make it on was the perfect nutty crunch. I always need to add some kind of crunch to a puréed soup, otherwise I feel like I’m eating baby food. 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. Enjoy!

Roasted Butternut Squash and Pumpkin Soup | This thick and creamy fall soup has the perfect balance of sweet and savory flavors! Gluten free, vegan and paleo.

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4.41 from 188 votes

Roasted Butternut Squash and Pumpkin Soup

Prep: 20 minutes
Cook: 55 minutes
Total: 1 hour 15 minutes
Servings: 4 servings
This thick and creamy fall soup has the perfect balance of sweet and savory flavors!
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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
  • 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, freshly grated if possible
  • 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.

Video

Nutrition

Calories: 198kcalCarbohydrates: 40gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gCholesterol: 1mgSodium: 707mgFiber: 12gSugar: 11g

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.41 from 188 votes (185 ratings without comment)

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Recipe Rating




33 Comments

  1. Irene H says:

    5 stars
    Easy and so yummy, and versatile with the toppings to accommodate everyone’s preferences!

    1. Danae says:

      Glad you enjoyed the soup! Thanks for making it and leaving a review!

  2. Seth says:

    5 stars
    I made this for an app before the meal on Thanksgiving. it was a big hit! It was a smaller group so I just used pumpkin (Kabocha, actually) w no butternut squash and I cut the broth by a 1/3. I look forward to trying this again with different types of squash!

  3. Suzanne Worthen-Miller says:

    I love this recipe and the pepitas with it! Do you ever freeze any? As I am the only one who loves to eat it in our household! But, I just made it again and will be visiting my son Saturday and want to share it with him.

    1. Danae says:

      Yes, you can definitely freeze this soup. Just let it defrost in the refrigerator overnight. It may separate so be sure to stir it well as you reheat it.

  4. Shannon says:

    5 stars
    This was so simple yet delicious. I used coconut oil to fry up a whole onion as another reviewer suggested. lots of flavor, very sweet without any added sugars.

    1. Danae says:

      I’m so glad you enjoyed the soup Shannon!

  5. Kim C says:

    I love this savory recipe! I had a Jarrahdale pumpkin so I used that with my butternut squash. The only other addition I made was by adding creamy oat milk fryer I blended it. This was a hit with the family! Good thing I got more pumpkins after Halloween! Lol!

  6. Marshall says:

    I made this today pretty much as written. Very yummy and more-ish. Great recipe and so healthy!

    1. Danae says:

      Glad you enjoyed the soup and thank you for trying it!

  7. moviesda 2023 says:

    Can you show us a picture of the right kind of squashes and pumpkins? there are so many to choose from at market it is confusing.

  8. isaimini says:

    thanks for it

  9. Lisa says:

    Made this today with pumpkin and squash from my garden! It came out delicious! I added coconut oil when sautéing the onions and garlic and it gave it another dimension of flavor!! I also roasted the seeds from each squash to add on top!! Yum yum thank you for sharing this recipe!!

    1. Danae says:

      I’m so jealous you had homegrown squash to use for the soup Lisa! Happy to hear you enjoyed it!