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.