This Roasted Butternut Squash and Pumpkin Soup has just the right balance of savory and sweet. Silky smooth and full of fall flavor!
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.
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.
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.
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!
More Soup Recipes
- 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
- 2 teaspoons extra virgin olive oil
- 1/2 of a yellow onion, diced
- 2 small cloves of garlic, minced
- 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
- 1/4 cup pepitas
- 1/8 teaspoon oil
- 1/8 teaspoon chili powder
- 1/8 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- Preheat oven to 375 degrees 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 the 2 teaspoons 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.
- 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 lightly brown and become fragrant.
- Remove from the heat and cool.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 198 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 1mg Sodium: 707mg Carbohydrates: 40g Fiber: 12g Sugar: 11g Protein: 6g