This delicious oh-so-creamy dairy-free roasted butternut squash and pumpkin soup will warm your heart during the fall season! This vegetarian soup can easily be made vegan and comes together in less than 1 hour! I love eating soups no matter the season; it’s truly the Vietnamese in me. In Vietnam where I lived for the first few years of my life and had come back a few times, it is customary to eat a hot bowl of soup in the morning, despite the scorching hot temperature. It is believed that when you take a hot bowl of soup in hot weather, it will cool you down!
Ingredients you need to make this recipe
- Vegetable stock or chicken bone broth: People who know me know that I use bone broth in all my cooking because that additional protein and nutrition that bone broth has to offer never hurts! However, if you want this dish to be vegetarian or vegan, you can use vegetable stock.
- Sage leaves: Nothing screams more “fall” than adding sage leaves to pumpkin puree and butternut squash right?! The sage leaves also pair wonderfully with the fresh ginger.
- Coconut milk: Adding coconut milk to your soup will create this sumptuous creaminess without tasting the coconut flavor. If you are concerned about the coconut taste, you can use unsweetened almond milk instead. Moreover, if you are not vegan, you can also use regular heavy cream.
- Pumpkin seeds: This is very optional, but I do love a good spoonful of pumpkin seeds in the soup for the extra crunchiness!
PRO TIPS FOR MAKING THIS SOUP
Preheat oven to 400°F. Slice butternut squash in half lengthwise and place it skin down on a baking sheet with parchment paper or silicone mat. Drizzle with olive oil, salt and pepper. Roast butternut squash for 25 minutes. TIP: Roasting butternut squash will not only make your life easier for scooping but will also adds extra flavor to your soup.
Meanwhile, in a medium soup pot, heat olive oil and sweat onions and carrots on medium heat. Add ginger, cinnamon, nutmeg, and sage leaves. Cook the spices and herbs until flagrant, about 1 minute. TIP: Cooking your spices before adding any liquid will potentialize their flavor!
Add pumpkin puree, vegetable stock/chicken broth and maple syrup. Stir, decrease heat to low and partially cover to simmer for 10 minutes.
Spoon the butternut squash meat and add it to the soup. Turn off heat, add coconut milk and with an immersion blender or regular blender, puree the soup until a creamy consistency is obtained.
Serve hot, garnish with pumpkin seeds and/or with a spoonful of coconut milk.
FREQUENTLY ASKED QUESTIONS
Can I use fresh pumpkin instead of pumpkin puree? You can use fresh pumpkin instead of pumpkin puree. However, to save myself from the carving, I do find pumpkin puree more convenient and the nutrition profile is almost identical to fresh pumpkin.
How long can this soup be stored? It can stay in the refrigerator up to 5 days. Additionally, this butternut squash pumpkin soup freezes very well if you transfer it in an airtight container and place it in the freezer up to 3 months!
If you enjoyed this soup, you can try out my other soup recipes that will also warm your heart on a cold evening!
Vietnamese Chicken Noodle Soup (Pho Gà)
If you’ve tried this Roasted Butternut Squash Pumpkin Soup recipe, I’d love to hear from you! You can let me know how it went by commenting in the comments section below and don’t forget to leave a rating!
Equipment
- Baking sheet
- Soup pot
- Immersion blender or blender
Ingredients
- 1 ½ to 2 lb butternut squash
- 1 cup pumpkin puree
- 2 cups vegetable stock or chicken broth
- ¼ cup coconut milk
- 1 medium onion diced
- ½ cup carrot diced (about 2 carrots)
- 2 Tbsp extra virgin olive oil
- 1 Tbsp fresh ginger grated or minced
- 1 tsp ground cinnamon
- Pinch ground nutmeg
- 3-4 fresh sage leaves
- 2 Tbsp maple syrup
- Salt & Pepper to taste
- Pumpkin seeds to garnish
- Coconut milk to garnish
Instructions
- Preheat oven to 400°F. Slice butternut squash in half lengthwise and place it skin down on a baking sheet with parchment paper or silicone mat. Drizzle with olive oil, salt and pepper. Roast butternut squash for 25 minutes.
- Meanwhile, in a medium soup pot, heat olive oil and sweat onions and carrots on medium heat. Add ginger, cinnamon, nutmeg, and sage leaves. Cook the spices and herbs until flagrant, about 1 minute.
- Add pumpkin puree, vegetable stock/chicken broth and maple syrup. Stir, decrease heat to low and partially cover to simmer for 10 minutes.
- Spoon the butternut squash meat and add it to the soup. Turn off heat, add coconut milk and with an immersion blender or regular blender, puree the soup until a creamy consistency is obtained.
- Serve hot, garnish with pumpkin seeds and/or with a spoonful of coconut milk.
