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Cozy Creamy Roasted Butternut and Pumpkin Soup

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This rich, velvety soup combines roasted butternut squash and pumpkin with warm spices and a touch of coconut milk for a comforting, autumn-inspired meal that tastes like a hug from the inside out.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 small sugar pumpkin (about 2 pounds), or 2 cups pumpkin puree
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, skin on
  • 3 tablespoons olive oil
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 4 cups vegetable broth, low-sodium
  • 1 cup full-fat coconut milk (from a can)
  • ½ cup heavy cream (or more coconut milk for dairy-free)
  • 1 teaspoon ground cumin
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg, freshly grated if possible
  • Pinch of cayenne pepper (optional)
  • Toasted pumpkin seeds (pepitas) for garnish
  • Swirl of coconut milk or heavy cream for garnish
  • Fresh thyme or chives for garnish
  • Good quality olive oil for drizzling

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Peel and cube butternut squash and pumpkin into 1-inch pieces. Toss with chopped onion, whole garlic cloves (skin on), olive oil, salt, and pepper. Spread in a single layer on the baking sheet.
  3. Roast for 35-40 minutes, flipping halfway through, until vegetables are tender and caramelized. Garlic should be soft when squeezed.
  4. If not roasting the onion, sauté it in a large pot with a little olive oil over medium heat for 4-5 minutes until translucent. Otherwise, skip this step.
  5. Squeeze roasted garlic cloves out of their skins into the pot. Add roasted squash, pumpkin, and onion. Pour in vegetable broth and stir in cumin, ginger, and nutmeg.
  6. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes.
  7. Remove from heat. Blend soup until smooth using an immersion blender or countertop blender (work in batches, venting steam).
  8. Return blended soup to pot. Stir in coconut milk and heavy cream. Warm over low heat, but do not boil.
  9. Taste and adjust seasoning with additional salt, nutmeg, or cayenne as desired.
  10. Ladle into bowls and garnish with a swirl of coconut milk, toasted pumpkin seeds, fresh thyme, and a drizzle of olive oil. Serve hot.

Notes

Roasting the vegetables is key for deep flavor. For a vegan version, use all coconut milk and skip the heavy cream. The soup thickens as it cools; thin with extra broth if needed. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: butternut squash soup, pumpkin soup, creamy soup, fall soup, roasted squash soup, vegetarian soup, gluten-free soup

Find it online: https://shimmersnack.com/cozy-creamy-roasted-butternut-and-pumpkin-soup/