Roasted Butternut Squash and Pumpkin Soup

I’ve been on a total soup kick lately. I guess it’s the change in season, but really, I love soups year ’round. I hope you all aren’t getting sick of soup recipes because I’m gonna keep it going! I love soup because the possibilities for recipes are endless! I’ve actually never cooked with butternut squash until now (I know, for shame!!). I really didn’t know what I was doing with this soup, but it turned out really good. Since I made this on the fly and didn’t have a pumpkin handy, I used canned pumpkin, but you can roast your own pumpkin along with the squash if you wanted to. This soup is thick and filling, but without all the calories! I froze it in individual containers so I can take some to work every day this week!

Roasted Butternut Squash and Pumpkin Soup

Serves 4-6


– 1 1/2 lbs. butternut squash

– 1 can pumpkin puree

– 4 cups (2 cans) chicken broth

– 1/2 cup chopped onion

– 2 garlic cloves, minced

– 2 tbs. extra virgin olive oil (plus extra for roasting)

– 1/2 tsp. cinnamon

– 1/4 tsp. nutmeg

– 1/4 tsp. ground cloves

– 1/2 tsp. cayenne (add more for more heat if you prefer)

– salt and pepper to taste


1. Preheat oven to 350 degrees. Peel squash and remove seeds. Chop into smaller pieces. Add squash onto a parchment-lined baking sheet. Drizzle with some extra virgin olive oil and sprinkle with salt and pepper. If you want, you can also sprinkle some cinnamon, nutmeg, and ground cloves on top (I did, and it was yummy!). Roast squash for approximately 20-25 minutes or until tender.

2. In a food processor or blender (remove the top part of the lid if using a blender), puree the roasted butternut squash with the chicken broth. Add pumpkin and mix until well combined.

2. In a large pot, heat 2 tbs. of extra virgin olive oil. Add onions and garlic. Saute for 2 minutes. Add squash and pumpkin mixture. Add cinnamon, nutmeg, ground cloves, cayenne pepper, and salt and pepper to taste. Simmer soup for 20 minutes before serving.

– I like this soup to be on the thicker side. If you don’t want it to be as thick, add additional broth, water, or even some milk.
– If you would prefer this soup to not have a sweet taste to it, omit cinnamon, nutmeg, and ground cloves.



  1. I friend of mine brought me some butternut squash – pumpkin soup the other day. This recipe sounds similar. It has a nice mix of sweet and spicy flavors!

  2. Those are really great photos, Stephanie! This looks really good and I wouldn’t feel guilty at all for having seconds or even thirds. I love making big batches of soups and sauces like this and freezing single servings for a fast, heathly, homemade meal later. Great post!

  3. Sounds great! I love your spice combination, too – very Fally!

  4. I love butternut squash soup,i never mixed with pumkin puree,its good idea and adding great colour to it,nutmeg on the soup,,YUMMY.

  5. Your pictures are stunning! I love how you captured the vibrant orange pumpkin colour. And that mini pumpkin is just too cute.

  6. Perfect for the season. And a hint of cayenne too :)

  7. Oh, this is one beautiful soup…and I love the touch of heat~

  8. I’m loving all these Fall recipes! This soup looks absolutely delicious, great presentation! :)

  9. I bet leftovers freeze well. Let’s test it out! Freeze some and send it my way!! Haha. I will be making this and SOON! Thanks for sharing!

  10. Great color for that soup! Comforting and perfect for fall!

  11. I’m a big soup lover too. This one looks great!

  12. I definitely don’t tire of soups so bring it on! This sounds so perfect for the season too =)

  13. I’m dying to make a butternut squash soup. I’ve got a terrific idea but no time to do it. Your soup looks so good. With the weather getting cooler, it’s mightly tempting. :)

  14. I’ve been on a soup kick too! It’s something about the chilly weather. Your soup looks delish – beautiful colour too!

  15. Sounds great! I’ve never cooked with butternut squash either. It was only a few months ago that I tasted it for the first time. I love soups but my family…not so much. Looks great though!!

  16. What a delightful autumn soup complete with all the fragrant seasonings… love that you roasted the vegetables and added a dash of cayenne!

  17. What a STUNNING butternut squash soup recipe! I adore soups, so you KNOW I love it! Your pictures are a feast…

  18. Yum! I love that you’re using both butternut squash and pumpkin for a double dose of fall flavor. I agree that the cayenne was a definite necessity

  19. I made pumpkin soup one year for Thanksgiving and my family freaked out. They thought it was the weirdest thing they have ever heard of. I thought it was absolutely delish! I’m glad to see I’m not the only one! These soups sound perfect.

  20. A yummy fall recipe! The pumpkin/squash combination is a lovely flavor.

  21. I’ve been on a soup kick too! Loving those gorgeous green bowls…

  22. Pingback: Roasted Butternut Squash and Pumpkin Soup

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