Roasted Pumpkin And Winter Squash Soup Recipe

Name: Roasted Pumpkin And Winter Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (1/2-inch) cubed peeled fresh pumpkin (about 2 pounds); 2 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds); 1 tablespoon olive oil; Cooking spray; 3 cups sliced yellow onion (about 2); 2 teaspoons minced garlic; 4 cups water; 3/4 teaspoon salt; 1/4 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 1/4 teaspoon freshly ground black pepper; Dash of ground allspice

Servings: persons

2 cups (1/2-inch) cubed peeled fresh pumpkin (about 2 pounds)
2 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
1 tablespoon olive oil
Cooking spray
3 cups sliced yellow onion (about 2)
2 teaspoons minced garlic
4 cups water
3/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
Dash of ground allspice

1
Preheat oven to 400u00b0.
2
Combine first three ingredients in a large bowl; toss well. Place pumpkin mixture on a baking sheet coated with cooking spray. Bake at 400u00b0 for 30 minutes or until tender.
3
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; saute 8 minutes or until tender. Add garlic; saute 1 minute. Add pumpkin mixture, 4 cups water, and remaining ingredients; bring to a boil. Reduce heat, and simmer 20 minutes.
4
Place half of pumpkin mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with the remaining pumpkin mixture.

925

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups (1/2-inch) cubed peeled fresh pumpkin (about 2 pounds), 2 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds), 1 tablespoon olive oil, Cooking spray, and more.

Yes, Roasted Pumpkin And Winter Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Pumpkin And Winter Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions