Creamy Roasted Pumpkin Soup with Butternut Squash

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Nothing captures the essence of the season quite like a bowl of Creamy Roasted Pumpkin Soup With Butternut Squash. Roasting the pumpkin and squash first brings out a deep sweetness that makes the soup so comforting.

I love how the pumpkin gives it an earthy flavor, while the butternut squash makes it creamy and smooth. A few spices add warmth without overpowering the natural taste of the vegetables.

It’s simple to make, yet it feels like a special dish every time. Paired with crusty bread, it becomes a hearty, cozy meal. For me, this soup is the perfect way to celebrate the season with comfort and flavor.

Read More: 29 Easy & Healthy Pumpkin Dessert for Fall Treat

Why This Recipe Stands Out

• Double Squash Power: Combines pumpkin’s earthiness with butternut squash’s natural creaminess for complex flavor.
• Roasting Intensifies Sweetness: High-heat roasting caramelizes natural sugars for deeper, richer taste.
• Naturally Creamy Without Heavy Cream: Pureed roasted vegetables create silk-smooth texture without dairy.
• Versatile Dietary Options: Easily adaptable for vegan, dairy-free, or paleo preferences.
• Make-Ahead Friendly: Flavors improve overnight and freezes beautifully for up to 3 months.
• Nutrient Dense: Packed with vitamin A, fiber, and antioxidants from colorful winter vegetables.
• One-Pot Wonder: Minimal cleanup with maximum flavor impact.

Read More: 19 Easy Pumpkin Cake Recipes for Thanksgiving Desserts

Ingredients You’ll Need

For the Roasted Vegetables:

• 2 lbs Fresh Sugar Pumpkin (or pie pumpkin), halved and seeded
• 1 large Butternut Squash (about 2 lbs), halved and seeded
• 3 tbsp Extra Virgin Olive Oil
• 1 tsp Kosher Salt
• 1/2 tsp Fresh Ground Black Pepper

For the Soup Base:

• 1 large Yellow Onion, diced
• 3 cloves Fresh Garlic, minced
• 1 inch Fresh Ginger Root, peeled and grated
• 4 cups Low-Sodium Vegetable Broth
• 1 cup Unsweetened Coconut Milk (or heavy cream)
• 2 tbsp Pure Maple Syrup
• 1/2 tsp Ground Nutmeg
• 1/4 tsp Ground Cinnamon
• 1 tsp Sea Salt (or to taste)
• 1/4 tsp White Pepper

For Garnish:

• Toasted Pumpkin Seeds
• Fresh Sage Leaves
• Coconut Cream swirl
• Crusty Sourdough Bread

Tools to Use

• Large Rimmed Baking Sheets
• Sharp Chef’s Knife
• Large Dutch Oven
• High-Speed Blender
• Immersion Blender
• Fine Mesh Strainer
• Ladle
• Cutting Board

How to Make Butternut Squash Roasted Pumpkin Soup

Step-1: Prepare the Squash for Roasting

Preheat your oven to 425°F (220°C). Line two Large Baking Sheets with parchment paper.

Cut the pumpkin and butternut squash in half lengthwise using a Sharp Chef’s Knife. Scoop out all seeds and stringy pulp with a Large Spoon. Save those seeds for toasting later!

Place the squash halves Cut-Side Down on the prepared baking sheets. This positioning allows the natural juices to caramelize against the flesh, intensifying the flavor.

Step-2: Roast Until Golden and Tender

Drizzle the Olive Oil over the squash halves and season generously with Salt And Pepper.

Roast for 35-45 minutes, until the flesh is Fork-Tender and the edges begin to caramelize with Golden Brown Spots. The kitchen will fill with the most incredible Sweet, Nutty Aroma.

Remove from oven and let cool for 10 minutes until safe to handle.

Step-3: Scoop and Prepare the Flesh

Once cooled, flip the squash halves over and scoop out all the Tender, Caramelized Flesh using a large spoon.

The roasted flesh should be Soft And Fragrant with slightly Caramelized Edges. You should have about 4-5 cups of roasted squash total.

Discard the tough skins and set the flesh aside in a large bowl.

Step-4: Build the Soup Base

Heat 2 tablespoons of Olive Oil in a Large Dutch Oven over medium heat until it shimmers.

Add the Diced Onion and cook for 5-7 minutes until softened and Lightly Golden. The onion should smell Sweet And Fragrant.

Stir in the Minced Garlic and Fresh Ginger. Cook for another minute until Aromatic.

Step-5: Combine and Simmer

Add the Roasted Squash Flesh to the pot along with the Vegetable Broth, Maple Syrup, Nutmeg, and Cinnamon.

Bring the mixture to a Gentle Boil, then reduce heat and simmer for 15-20 minutes. This allows all the flavors to meld together beautifully.

The soup should smell Warm And Spiced with hints of Sweet Caramelization.

Step-6: Blend to Silky Perfection

Remove the soup from heat and let cool slightly for safety.

Using a High-Speed Blender, blend the soup in batches until completely smooth and Velvety. Be careful with Hot Liquids and never fill the blender more than halfway.

Alternatively, use an Immersion Blender directly in the pot for convenience.

Step-7: Finish and Season

Return the blended soup to the pot over low heat. Stir in the Coconut Milk or cream.

Season with Salt, White Pepper, and additional Maple Syrup to taste. The soup should have a perfect balance of Sweet And Savory flavors.

Simmer for 5 more minutes to heat through and let flavors marry.

Related Recipes You’ll Love to Try

• Low-Carb & Creamy Garlic Parmesan Cauliflower Mashed Potatoes
• Honey Balsamic Chicken with Goat Cheese, Mashed Potatoes & Roasted Carrots
• Chocolate Chip Cookies with Pumpkin Pie Filling
• Vegan Chickpea Tofu Curry with Coconut Milk

Nutritional Information

Per Serving (Makes 6 Servings):

• Calories: 180 kcal
• Protein: 4g
• Fat: 8g
• Carbohydrates: 28g
• Fiber: 6g
• Sodium: 580mg

Note: Nutritional values are estimates and may vary based on specific ingredients used.

Tips For Success

• Choose the Right Pumpkins: Look for sugar pumpkins or pie pumpkins, which are sweeter and less watery than carving pumpkins.
• Don’t Skip the Roasting: Roasting develops complex flavors that can’t be achieved by simply boiling the vegetables.
• Cool Before Blending: Hot liquids can create dangerous pressure in blenders, always let soup cool slightly first.
• Taste and Adjust: Start with less salt and sweetener, then adjust to your preference after blending.
• Strain for Ultra Smoothness: For restaurant-quality texture, strain the blended soup through a fine-mesh sieve.
• Make It Ahead: This soup tastes even better the next day as flavors continue to develop.
• Save those Seeds: Toast pumpkin and squash seeds with salt for a crunchy, nutritious garnish.

Common Mistakes To Avoid

• Using Carving Pumpkins: These are watery and bland compared to sugar pumpkins designed for cooking.
• Under-seasoning: Squash soups need generous salt to bring out their natural sweetness and prevent blandness.
• Overfilling the Blender: This creates dangerous pressure and messy spillovers with hot liquids.
• Skipping the Coconut Milk: This final addition creates the signature creamy texture that makes the soup luxurious.
• Not Roasting Long Enough: Pale, undercooked squash won’t develop the caramelized flavors that make this soup special.
• Adding Dairy too Early: Heat can cause dairy to curdle, always add cream or milk at the very end.
• Forgetting to Taste: Every batch needs slight seasoning adjustments depending on the sweetness of your squash.

Global Spice Variations

Transform this soup with international spice blends for exciting flavor profiles:

Indian-Inspired Blend: Add the garlic, ginger, cumin, coriander, turmeric, and cardamom and stir for 30 seconds, or until the spices are aromatic.

Roasting spices (cumin powder, coriander powder, red chili powder, and garam masala) create a Warming, Complex Heat.

Moroccan-Style: Use Cinnamon, Ginger, Cumin, and a pinch of Cayenne for exotic warmth.

Thai-Inspired: Add Fresh Lemongrass, Ginger, Red Curry Paste, and finish with Coconut Milk and Lime Juice.

Classic Warming Blend: 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp ground ginger for traditional Cozy Fall Flavors.

Creative Serving Ideas

• Bread Bowl Presentation: Serve in hollowed-out small pumpkins or crusty bread bowls for dramatic effect.
• Coconut Cream Swirl: Drizzle coconut cream in artistic patterns on the surface before serving.
• Spiced Seed Topping: Top with toasted pumpkin seeds seasoned with paprika, cumin, or curry powder.
• Fresh Herb Garnish: Float crispy fried sage leaves or chopped fresh thyme for aromatic appeal.
• Grilled Cheese Pairing: Serve alongside grilled cheese sandwiches made with sharp cheddar or gruyere.
• Warm Spice Oil: Drizzle with infused oil made from heated olive oil, cinnamon, and nutmeg.
• Apple Accent: Add thin slices of honeycrisp apple as a fresh, crunchy contrast to the creamy soup.

Freezer Storage Method

This soup freezes beautifully using the Ice Cube Tray Method. Mash or blend to your desired consistency and divvy up into ice cube trays or muffin tins and freeze for an hour or until solid.

Remove squash from trays/tins and place in labeled storage bags or containers for future use. This creates perfect single-serving portions that thaw quickly.

For larger portions, use freezer-safe bags work great if you’re wanting to save space or airtight containers.

Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Always leave space at the top of containers as liquids expand when frozen.

Frequently Asked Questions

Can I Use Canned Pumpkin Instead of Fresh?

Yes, you can substitute 2-3 cans (15 oz each) of pure pumpkin puree for the fresh pumpkin.

Skip the roasting step for the pumpkin but still roast the butternut squash for best flavor. The soup won’t have quite the same depth, but it will still be delicious.

How Long Does This Soup Keep?

Store covered in the refrigerator for up to 5 days or freeze for up to 3 months.

The flavors actually improve after a day or two in the fridge. Reheat gently on the stovetop, adding a splash of broth if needed to thin the consistency.

Can I Make This Dairy-Free?

Absolutely! Use coconut milk instead of heavy cream and ensure your vegetable broth is dairy-free.

The coconut milk adds incredible richness and actually complements the squash flavors beautifully.

Why is My Soup Not Sweet Enough?

Different squash varieties have varying levels of natural sweetness. Start by adding more maple syrup, one tablespoon at a time.

You can also add a pinch of brown sugar or even a small diced apple while cooking the base for natural sweetness.

Can I Add Protein to This Soup?

Yes! Stir in cooked white beans, chickpeas, or lentils for plant-based protein.

For meat options, consider adding cooked Italian sausage or shredded chicken. Add proteins during the final simmer to heat through without overcooking.

What’s the Best Way to Cut Butternut Squash Safely?

Microwave the whole squash for 2-3 minutes to soften slightly, making it easier to cut.

Always use a sharp knife and cut on a stable surface. Pierce the skin first, then cut from top to bottom in one smooth motion.

Can I Use an Immersion Blender Instead?

Yes, but the texture won’t be quite as smooth as using a high-speed blender.

For best results with an immersion blender, blend for several minutes and consider straining the soup through a fine-mesh sieve afterward for ultra-smooth texture.