Print

Easy Roasted Butternut Squash Soup in Mini Pumpkins

roasted butternut squash soup - featured image
Print Recipe

A velvety roasted butternut squash soup served in edible mini pumpkin bowls. This quick and easy recipe delivers deep, caramelized flavor with simple ingredients, perfect for cozy fall weeknights.

Ingredients

Scale
  • 1 medium butternut squash (about 2–2.5 pounds), peeled, seeded, and cubed into 1-inch pieces
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground nutmeg
  • 3 cups vegetable broth
  • ½ cup full-fat coconut milk
  • 4–6 mini pumpkins (sugar pumpkins or pie pumpkins)
  • 1 tablespoon olive oil (for pumpkins)
  • Salt and pepper (for pumpkins)
  • Toasted pumpkin seeds (optional topping)
  • A drizzle of coconut milk or cream (optional topping)
  • Fresh thyme or sage leaves (optional topping)
  • A sprinkle of red pepper flakes (optional topping)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prep the butternut squash: Peel with a vegetable peeler, cut in half lengthwise, scoop out seeds, and cut into 1-inch cubes.
  3. Toss cubed squash, chopped onion, and whole garlic cloves with 2 tablespoons olive oil, salt, pepper, and dried thyme. Spread in a single layer on the baking sheet.
  4. Roast for 25-30 minutes, flipping halfway through, until squash is tender and edges are caramelized.
  5. While vegetables roast, prep mini pumpkins: Cut tops off (about ½ inch from stem), scoop out seeds and pulp. Brush inside and outside with olive oil, sprinkle with salt and pepper. Place on a separate baking sheet, cut side up.
  6. When squash has about 10 minutes left, bake pumpkins for 15-20 minutes until tender but still holding shape.
  7. Transfer roasted vegetables to a large pot or Dutch oven. Add vegetable broth and bring to a simmer over medium heat. Let bubble gently for about 5 minutes.
  8. Remove from heat. Using an immersion blender, blend soup until smooth. (If using a regular blender, work in batches and hold lid down with a towel.)
  9. Stir in coconut milk and ground nutmeg. Taste and adjust seasoning. Add more broth if needed for desired consistency.
  10. Ladle hot soup into roasted mini pumpkins. Top with toasted pumpkin seeds, a drizzle of coconut milk, and fresh thyme leaves if desired. Serve immediately.

Notes

Don’t overcrowd the baking sheet to ensure caramelization. Roast garlic whole for a mellow, sweet flavor. Season in layers—before roasting and after blending. For a brighter flavor, add a squeeze of lemon juice or splash of apple cider vinegar. Soup tastes even better the next day. Store soup separately from pumpkin bowls; refrigerate up to 5 days or freeze up to 3 months.

Nutrition

Keywords: butternut squash soup, roasted squash soup, fall soup, pumpkin bowl, easy soup recipe, vegetarian soup, gluten-free soup, dairy-free soup

Find it online: https://breezybake.com/easy-roasted-butternut-squash-soup-in-mini-pumpkins/