This Roasted Butternut Squash and Pumpkin Soup is creamy, savory, and feels like a hug on a cold, fall day. I never knew this combo could taste so good in a soup until now. As you can see, I barely got to shoot my soup with a full pot, because that’s how good it was!

Sometimes I laugh about how much of a picky child, I was back then. I didn’t like many foods that I love now, like avocado, Brussel sprouts, and squash of any variety. Its not that my family didn’t cook with these foods often. But I didn’t like how it was flavored or seasoned. So much of what I cook now, is my way of reintroducing foods back into my life that I once hated. Interestingly enough, I’ve also wasn’t a fan of butternut squash soup. It always tasted too sweet, or too gingery. However, my immature palette did not understand the complexities of roasting a butternut squash and the natural sugars that are released.

This led me to go on a quest of creating a butternut squash recipe that was equally sweet, yet also savory. And I think this Roasted Butternut Squash and Pumpkin Soup happens to be my favorite rendition of this recipe yet.

Ingredients for Roasted Butternut Squash and Pumpkin Soup:

• Butternut Squash: Of course butternut squash is the star of the show here, because it provides that sweet, nutty flavor
• Kabocha Squash: This squash gives the soup a beautiful deep, rich orange. While also providing more sweetness
• Onions & Garlic: For aromatic, umani flavor, with a hint of sweetness from being roasted
• Coconut milk: I wanted to try a vegan twist on this, so I used coconut milk, and the richness from this is unmatched
• Spices: Garlic salt, a pinch of turmeric, sea salt, and black pepper

Tips for the recipe:

First off, always score your squash before placing it in the oven. This allows for the squash to steam and roast, through the knife slit. Next, roast your garlic whole by slicing off the base of the bunch. Mine broke apart when I tried to cut the base because I had an older garlic head. But if you have a fresh head, you should be able to slice off the base with no problem. Otherwise, you can always throw the whole cloves in there. This process allows for easy removal once roasted. Lastly, its okay to lightly seasoning your ingredients (squash, onions, garlic) before roasting it.

Foods to pair this soup with:

• A sandwich: Turkey sandwiches, tempeh, or tofu sandwiches, roasted veggie sandwiches . Sandwiches and soup are such a great pairing. You can pretty much go wild here.
• Grilled cheese: Dairy-free or regular cheese, doesn’t matter to me. As long as you try this out with a grilled cheese.
• A light salad: Great if you want don’t want to feel to heavy after you eat
• Crusty, toasted bread: I had a sourdough loaf with this, and it was so delicious. I’ve tried it with buttered bread and dry bread just soaking up that soupy goodness.

Roasted Butternut Squash and Pumpkin Soup

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• Author: Krystal George
• Prep Time: 15 mins
• Cook Time: 35 mins
• Total Time: 50 mins
• Yield: 3-4 bowls
• Category: Soup
• Cuisine: Caribbean
• Diet: Vegan

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Description

This Roasted Butternut Squash and Pumpkin Soup is creamy, savory, and feels like a hug on a cold, fall day. I never knew this combo could taste so good in a soup until now.

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Ingredients

• 1/2 a Butternut squash, deseeded
• 1/2 a Kabocha squash, deseeded
• 1 medium onion, quartered
• 2 cups low sodium vegetable broth
• 1/2 (15 oz) can Coconut milk, unsweetened
• 1 whole garlic head (slice off the base of the garlic, so that the garlic head can sit flat in the baking sheet)
• 1 tsp salt (save for the blending)
• a pinch of garlic salt
• 1/4 tsp ground turmeric
• 1/2 tsp paprika (If you’re out of paprika, Trader Joe’s Anjika Seasoning works really well here too)
• olive oil to drizzle
• 1 tsp dried thyme

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Instructions

1. Preheat oven to 350 degrees F. In a large, rectangular baking dish, lined with parchment paper. Place the whole butternut squash with the sliced side facing down, as well as the kabocha squash. Puncture the outer flesh with a knife (at least in 3-4 areas) so that the squash can cook through. Add the onion, and the garlic head sliced side down.
2. Drizzle olive oil over all the ingredients, and sprinkle a little bit of salt, and pepper over the top. Then place in the oven to bake for 25 minutes, or until squash can be punctured with a fork or knife (without a lot of effort).
3. Remove baking dish from oven and let cool. Then scoop out the flesh of butternut and kabocha squash into a blender or food processor. If the squash was baked thoroughly, it should be easy to scoop out. Add onions, and squeeze out roasted garlic cloves from the head. Add vegetable broth, salt, spices, and blend until smooth.
4. Once blended, add to a large stock pot. Then add 1/2 a can of coconut milk. Stir into soup, and bring to a simmer for another 15 minutes. Turn off heat, and then serve.

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