If you’re on the hunt for a cozy, comforting bowl that truly celebrates fall’s finest flavors, you’re going to adore this Roasted Butternut Squash and Pumpkin Soup Recipe. It’s rich, velvety, and smells like autumn in a bowl, blending the natural sweetness of roasted squash and pumpkin with warm hints of nutmeg and coriander. The simple roasting process unlocks a deep, caramelized flavor while the spiced pepitas add a delightful crunch. Whether you’re warming up after a chilly day or looking for a beautiful starter to a festive meal, this soup will quickly become a personal favorite.
Ingredients You’ll Need
This Roasted Butternut Squash and Pumpkin Soup Recipe calls for straightforward, wholesome ingredients that each play a crucial role in building layers of deliciousness—texture, warmth, sweetness, and that inviting color that’s as lovely as it tastes.
- 3 cups peeled and cubed butternut squash: Offers smooth sweetness and beautiful, creamy texture when roasted.
- 3 cups peeled and cubed sugar pumpkin: Adds natural sweetness and vibrant color, perfect for a hearty base.
- Kosher salt and white pepper: Enhance and balance the flavors without overpowering the natural sweetness.
- 1 tablespoon olive oil: Essential for roasting, giving the squash and pumpkin a caramelized edge.
- 1/2 yellow onion, diced: Builds savory depth and aroma that sets the stage for the soup.
- 2 cloves garlic, minced or grated: Adds a subtle punch and complexity to every spoonful.
- 3 1/2 cups low sodium vegetable or chicken broth: Creates a smooth, flavorful liquid base that ties everything together.
- 1/4 teaspoon nutmeg, freshly grated if possible: Invokes warmth and that quintessential fall spice character.
- 1/4-1/2 teaspoon ground coriander: Introduces a subtle citrusy note for added interest.
- 1/4 cup pepitas: Gives texture contrast and a burst of toasty goodness.
- 1/4 teaspoon oil (for pepitas): Helps spice and crisp the pepitas perfectly.
- 1/8 teaspoon chili powder: Adds a gentle, smoky heat to the pepitas.
- 1/8 teaspoon ground cumin: Enhances the pepitas with an earthy aroma.
- 1/4 teaspoon kosher salt (for pepitas): Balances out the spice and boosts flavor.
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 and lining a baking sheet with foil. Cutting the pumpkin and butternut squash into quarters and scooping out the seeds is the prep work that gets the magic started. Once you brush the flesh with olive oil and sprinkle kosher salt and white pepper, roasting caramelizes the sugars inside, creating a deep, luscious base flavor that forms the heart of the soup.
Step 2: Cool and Cube Your Roasted Vegetables
After roasting for about 45 minutes, or until a knife slides in easily, it’s time to let those golden cubes cool just enough to handle. Peeling off the softened skin is a breeze now, revealing the vibrant orange flesh ready to be transformed. Cutting into cubes prepares them to blend seamlessly with the rest of the soup ingredients.
Step 3: Sauté Onions and Garlic to Build Flavor
Heat a tablespoon of olive oil in a large pot over medium-high heat. Toss in the diced onion and minced garlic, stirring until they soften and become fragrant. This step is crucial—those aromatic foundations infuse the soup with savory depth, balancing the squash’s sweetness while enhancing every bite.
Step 4: Combine Ingredients and Simmer
Next, add your roasted squash and pumpkin cubes to the pot. Stir in freshly grated nutmeg and coriander, along with a touch more kosher salt and white pepper. Pour in the broth and bring everything to a gentle boil. This simmer melds the flavors, softening everything further and making the perfect texture for pureeing.
Step 5: Purée the Soup to Silky Perfection
Once the soup boils, use an immersion blender right in the pot (or carefully transfer to a blender in batches) to create a luxuriously smooth soup. This is where the magic of texture happens—transforming roasted veggies and broth into a creamy, dreamy fall classic. Adjust seasoning as needed, ensuring it sings with warmth and balance.
Step 6: Prepare and Add Spiced Pepitas
Don’t forget the crunch! Toss pepitas with a little oil, chili powder, cumin, and kosher salt in a small pan and toast them until fragrant and crisp. Sprinkling these on top adds a delightful textural contrast and a hint of spice that elevates the entire bowl to something truly special.
How to Serve Roasted Butternut Squash and Pumpkin Soup Recipe
Garnishes
Beyond the toasted spiced pepitas, feel free to add a swirl of coconut cream, a sprinkle of fresh parsley or thyme, or even a dusting of smoked paprika. These little touches not only boost the visual appeal but also add freshness and complementary flavors that make each bite more enjoyable.
Side Dishes
This soup pairs beautifully with crusty bread or warm, buttered dinner rolls for dipping. A crisp green salad with tangy vinaigrette can cut through the soup’s richness, while roasted nuts or a light cheese platter can add variety for a fuller meal experience.
Creative Ways to Present
Serve the soup in rustic bowls with a few pepitas artfully scattered on top and a sprig of herb for a cozy, inviting look. For a festive touch, pour the soup into mini pumpkin bowls or hollowed squash halves for an eye-catching presentation perfect for entertaining guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to four days. The flavors actually deepen overnight, making it ideal for preparing ahead and enjoying throughout the week as a quick, nourishing meal.
Freezing
This Roasted Butternut Squash and Pumpkin Soup Recipe freezes wonderfully. Portion it into freezer-safe containers or bags, leaving room for expansion, and freeze for up to three months. It’s a fantastic way to keep seasonal comfort close at hand whenever the craving strikes.
Reheating
To reheat, gently warm the soup over low to medium heat on the stove, stirring occasionally to maintain its silky texture. Avoid boiling to preserve the bright, fresh flavors. You can also microwave in short bursts, stirring between, for a quick, satisfying bowl.
FAQs
Can I substitute the sugar pumpkin with another type of pumpkin?
Absolutely! Sugar pumpkins are ideal because they have a sweeter, less fibrous flesh, but you can use other varieties like pie pumpkins or even kabocha squash. Just adjust roasting time accordingly, as some pumpkins might be denser.
Is this soup vegan-friendly?
Yes! Simply use vegetable broth instead of chicken broth to keep it vegan, and the flavor will remain just as rich and comforting.
Can I make this soup without an immersion blender?
Definitely. A regular blender works perfectly well. Just be sure to cool the soup slightly before blending in batches to avoid spills or burns.
What if I don’t have pepitas for the topping?
You can substitute with toasted pumpkin seeds, sunflower seeds, or even chopped toasted nuts like almonds or walnuts for the crunch and flavor contrast.
How can I add more spice to the soup?
Feel free to add a pinch of cayenne pepper or smoked paprika during the sautéing of onions and garlic or when seasoning the soup to introduce a subtle kick that complements the sweetness beautifully.
Final Thoughts
This Roasted Butternut Squash and Pumpkin Soup Recipe is genuinely one of those dishes that feels like a warm hug in a bowl. Its blend of sweet, savory, and subtly spiced flavors makes it a must-try for anyone wanting to cozy up with a nourishing meal. I encourage you to give it a go—it’s simple, satisfying, and sure to become a beloved fall classic in your kitchen!
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
A comforting and flavorful Roasted Butternut Squash and Pumpkin Soup, featuring roasted squash and pumpkin blended into a creamy, spiced broth topped with crunchy, spiced pepitas. This soup combines warming spices with a smooth texture, making it perfect for cozy autumn and winter meals.
Ingredients
Vegetables & Produce
- 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)
- 1/2 yellow onion, diced
- 2 cloves garlic, minced or grated
Seasonings & Oils
- Kosher salt and white pepper to taste
- 1 tablespoon olive oil
- 1/4 teaspoon nutmeg, freshly grated if possible
- 1/4–1/2 teaspoon ground coriander
Liquids
- 3 1/2 cups low sodium vegetable or chicken broth
Pepita 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 to prevent sticking and ease 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. Season generously with kosher salt and white pepper for flavor.
- Roast Vegetables: Place the prepared quartered vegetables on the foil-lined baking sheet and roast in the oven for about 45 minutes, or until a knife easily pierces the flesh. Remove from oven, cool slightly, peel off the skin, and then cut 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 until the onion softens and becomes translucent, about several minutes.
- Combine Ingredients & Simmer: Add the roasted butternut squash and pumpkin cubes to the pot and stir well. Season with nutmeg, ground coriander, kosher salt, and white pepper. Pour in the vegetable or chicken broth and bring the mixture to a boil.
- Puree the Soup: Once boiling, use an immersion blender directly in the pot or transfer the soup to a regular blender in batches, and blend until smooth and creamy. Taste and adjust seasoning as needed.
- Prepare Pepita Topping: In a small skillet, heat 1/4 teaspoon oil over medium heat. Add the pepitas along with chili powder, ground cumin, and kosher salt. Toast, stirring frequently, until the pepitas are fragrant and lightly toasted. Remove from heat.
- Serve: Ladle the smooth soup into bowls and garnish with the spiced toasted pepitas for added texture and flavor contrast. Serve warm and enjoy!
Notes
- You can substitute pumpkin with more butternut squash if pumpkin is unavailable.
- Using low sodium broth allows you to control the saltiness of the soup.
- The pepita topping adds a delightful crunch and a smoky spice, but can be omitted for a smoother soup.
- This soup can be made ahead and refrigerated for up to 3 days; reheat gently before serving.
- For a vegan version, use vegetable broth.
