Easy Roasted Butternut Squash and Pumpkin Soup

Chilly autumn evenings call for a warm bowl of comfort. This roasted butternut squash and pumpkin soup is easy to make and delicious. 

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ROASTED BUTTERNUT SQUASH AND PUMPKIN SOUP

It’s soup season friends! This easy recipe for roasted butternut squash and pumpkin soup is as simple as chopping a few ingredients, roasting, then blending them together for a sweet and savory bowl of comfort.

Butternut squash and pumpkin are the two squash that I always have in the pantry during the cooler months. Both of these can be added to soups, pastas, salads and even used in sweet treats like this butternut squash snack cake.

I whipped up this easy roasted butternut squash soup yesterday for dinner and it was delicious so I thought I would share the recipe with you. If you do not have a can of pumpkin it is just as good without, the flavor will be a bit different but still tasty.

Cold weather at our house is all about comfort food and staying warm and cosy. One of my favorite Fall and Winter comfort foods is soup, especially during the holidays when you are busy and the house is filled with guests. Soup and a hunk of crusty bread or a sandwich makes an easy and delicious lunch or dinner. My personal favorites during soup season are filled with hearty vegetables or chili. What about you?

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The great things about this soup is that you can customize it however you wish. If you do not like pumpkin leave it out, if there is another winter squash that you like better than use that. You can even make this easy butternut squash and pumpkin soup ahead and freeze it! This recipe is vegan, paleo and gluten free so everyone in the house can enjoy it!

On a cold night a hot bowl of soup is the perfect dinner. Here are a few more of my favorite soups, Golden Healing Cauliflower Soup, Sweet Potato and Pumpkin Soup, Pumpkin Ginger Soup. 

What you need for roasted butternut squash and pumpkin soup.

• 2 tablespoons olive oil
• 1 yellow onion quartered
• 2 garlic cloves
• 3 sprigs of fresh thyme or sage
• 11/2-2 lbs. butternut squash peeled and cubed
• 1 can pumpkin puree(15 oz.) not pumpkin pie filling
• 3 cups of vegetable broth or vegetable stock  or chicken broth or chicken stock
• kosher salt and fresh ground black pepper
• dash of cayenne pepper
• Garnish with a sprinkle of fresh thyme and a few chopped candied pecans or pumpkin seeds

How to make butternut squash and pumpkin soup

• Pre-heat oven to 400 F. Line a baking sheet with foil or parchment paper (for easy clean up).
• Add the cubed squash, onion, garlic and the thyme or sage.
• Drizzle with olive oil and mix so that the vegetables are coated, then sprinkle with salt and pepper.
• Roast the vegetables for 25-30 minutes, the squash should be tender and lightly browned.
• Remove from oven and add the squash and onions to a large stock pot or large dutch oven add the garlic but be sure to remove the skins. Discard the thyme.
• Add the pumpkin puree and the stock and bring to a simmer.
• Then use an immersion blender to blend the soup to your desired consistency.
• You can also use your stand blender, we use our Vitamix blender. If you use a stand blender be careful and make sure that you vent the cover. I usually remove the center and place a kitchen towel over the hole. Otherwise you will have a mess and you could get burned.
• If the mixture is too thick, add more stock until you reach the desired consistency.
• Ladle hot soup into bowls and top with fresh thyme, a few chopped pecans, or pumpkin seeds.

Variations & Serving Suggestions

• If you do not like the heat from cayenne add a little curry powder or for something with a hint of Fall add a pinch of freshly ground nutmeg.
• You can make this soup with fresh pumpkin, I recommend sugar pumpkins.
• Use pre-cut butternut squash from the grocery store to save a little time.
• Add roasted sweet potato instead of pumpkin
• Serve with sourdough bread, homemade focaccia or even a grilled cheese sandwich.

Store leftover butternut squash soup in an airtight container in the refrigerator for up to four days. You can also freeze this soup for up to 3 months.

THAT’S ALL FOR NOW

I hope that you enjoyed this easy butternut squash soup recipe.

Do you like winter squash soups in the winter?

Do you have a favorite soup recipe if so please share it in the comments!

Have a great day friends, thank you for spending part of your day with me.

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Easy Roasted Butternut Squash and Pumpkin Soup

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Chilly autumn evenings call for a warm bowl of comfort. This roasted butternut squash and pumpkin soup is easy to make and delicious. 

• Total Time: 45 minutes
• Yield: 4-6 servings 1x

Ingredients

Scale 1x2x3x

2 tablespoons olive oil

1 yellow onion quartered

2 garlic cloves

3 sprigs of fresh thyme or sage

11/2–2 lbs. butternut squash peeled and cubed

1 can pumpkin puree(15 oz.) not pumpkin pie filling

3 cups of vegetable broth or vegetable stock  or chicken broth or chicken stock

kosher salt and fresh ground black pepper

dash of cayenne pepper

Garnish with a sprinkle of fresh thyme and a few chopped candied pecans or pumpkin seeds

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Instructions

Pre-heat oven to 400 F. Line a baking sheet with foil or parchment paper (for easy clean up).

Add the cubed squash, onion, garlic and the thyme or sage.

Drizzle with olive oil and mix so that the vegetables are coated, then sprinkle with salt and pepper.

Roast the vegetables for 25-30 minutes, the squash should be tender and lightly browned.

Remove from oven and add the squash and onions to a large  pot, add the garlic but be sure to remove the skins. Discard the thyme.

Add the pumpkin puree and the stock and bring to a simmer.

Then use an immersion blender to blend the soup to your desired consistency.

You can also use your stand blender, we use our Vitamix blender. If you use a stand blender be careful and make sure that you vent the cover. I usually remove the center and place a kitchen towel over the hole. Otherwise you will have a mess and you could get burned.

If the mixture is too thick, add more stock.

Ladle hot soup into bowls and top with fresh thyme, a few chopped pecans, or pumpkin seeds.

• Author: Elizabeth
• Prep Time: 10
• Cook Time: 35
• Category: soup
• Method: Stovetop
• Cuisine: American