Soup Season: Roasted Pumpkin and Butternut Squash Soup

Fall brings so many favorites and the top of our list: soup!

That warm bowl of goodness is always a welcome sight on the dinner table this time of year.
We’ve got three recipes to enjoy this fall and winter season. Get your spoons ready!


Roasted Pumpkin and Butternut Squash Soup

Recipe adapted from
Roasting the pumpkin and butternut squash gives this soup a really good flavor, as well as using leeks instead of onions and adding in the parmesan cheese. Fall in a bowl!

1 medium pie pumpkin (do not use a regular pumpkin)
1 medium butternut squash
1 cup leeks, sliced (only use up to where the stalk turns green)
1 1/2 tsp minced garlic
Olive oil
1 TBL butter
salt and pepper
3 cups chicken broth
1/2 tsp paprika
1/2 cup cream
1/4 cup Parmesan cheese
a few pinches of freshly grated nutmeg
salt and pepper to taste

Preheat oven to 375 degrees F. Cut pumpkin and butternut squash into 2-inch chunks, removing the inner seeds and fibrous bits. To make it easier, you can leave the peel on and after cooking it comes off easily. Place on baking tray and drizzle lightly with olive oil, then sprinkle with salt and pepper. Bake for 35 minutes or until a fork inserted in the flesh of the pumpkin and squash meets no resistance.

While the squash is roasting, add 2 tablespoons olive oil and butter to a large stockpot and sauté leeks for about 8 minutes, until soft. Add garlic and cook another couple minutes. Add chicken broth and simmer for 10 minutes.

When squash and pumpkin has cooled, use a spoon to scoop the cooked flesh away from the peel, and place in stockpot with other ingredients. Add paprika and nutmeg. Transfer to a blender and process until the texture is smooth. If the soup is too thick, you can add more chicken broth. Transfer back to stockpot, add cream and parmesan cheese, season to taste and simmer for 10 minutes on low until warm.

(This soup re-heats very well so you can enjoy leftovers)!

Click the links below for some more amazing soup recipes!


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