Butternut Squash and Pumpkin Soup Recipe

This roasted pumpkin and butternut squash soup is a warming, hearty dish perfect for colder days. Packed with seasonal flavours and topped with spiced seeds, it’s both comforting and nutritious. Follow our step-by-step guide to create this delightful dish for your family or friends.

Ingredients

Soup

• 350g cubed butternut squash (about 1 small squash)
• 350g cubed pumpkin (about 1/2 of a decent-sized pumpkin)
• 2 teaspoons oil
• 1/2 a white onion, diced
• 2 cloves garlic, minced
• 0.75 litres vegetable or chicken broth
• 1/4 teaspoon nutmeg
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• White pepper and salt, to taste

Spiced Seeds

• Half the seeds from a pumpkin
• 1 teaspoon oil
• 1/2 teaspoon chilli powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt

Instructions

1. Preheat and Prepare

   • Preheat your oven to 190°C (375°F) and line a baking sheet with foil.

2. Roast the Vegetables

   • Toss the cubed pumpkin and butternut squash with oil, salt, and white pepper.
   • Spread evenly on the baking sheet and roast for 45 minutes, or until tender.

3. Roast the Seeds

   • For the last 15 minutes, toss the pumpkin seeds with oil, chilli powder, cumin, and salt. Spread on another baking sheet and roast until lightly golden. Keep an eye on them to avoid burning. (Optional: Try roasting the other half of the seeds with cinnamon, sugar, and a pinch of salt for a sweet variation.)

4. Cook the Base

   • In a large pot, heat 2 teaspoons of oil over medium-high heat.
   • Sauté the diced onion and minced garlic until softened.

5. Combine and Cook the Soup

   • Add the roasted squash and pumpkin to the pot and stir to combine.
   • Sprinkle in nutmeg, ground coriander, cinnamon, and additional salt and white pepper to taste. Stir well.
   • Pour in the broth and bring to a boil over medium heat.

6. Blend and Finish

   • Once the soup reaches a boil, use an immersion blender or transfer to a blender to purée until smooth.
   • Taste and adjust seasoning as needed.

7. Serve

   • Ladle the soup into bowls and garnish with the spiced seeds. Serve warm and enjoy!

Tips for the Perfect Soup

• Use fresh pumpkin and butternut squash for the best flavour.
• Adjust the spices to your preference—add a pinch of smoked paprika for extra depth.
• Store leftovers in the fridge for up to 3 days or freeze for up to a month.

This roasted pumpkin and butternut squash soup is a seasonal favourite, offering a perfect balance of warmth and spice. The crunchy spiced seeds make a delightful topping that elevates this dish into something truly special. Share it with loved ones or enjoy it as a comforting solo meal.