Roasted Butternut Squash and Pumpkin Soup: A Golden Autumn Classic | Healthy Fall Soup
A creamy, roasted autumn soup blending butternut squash and pumpkin for a rich, golden flavor. Naturally healthy, vegan-friendly, and deeply comforting.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Ingredients
Scale
- 1 small butternut squash, peeled and cubed
- 1 small sugar pumpkin, peeled and cubed
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 4 cups vegetable broth
- 1 tbsp maple syrup
- Salt and black pepper to taste
- 1 tbsp lemon juice
Instructions
- Preheat oven to 400°F (200°C). Toss squash and pumpkin with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes until edges are caramelized.
- While roasting, sauté diced onion in a large pot over medium heat until translucent.
- Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Add the roasted vegetables to the pot and stir to combine with aromatics.
- Pour in vegetable broth and bring to a boil, then simmer for 10-15 minutes on low heat.
- Use an immersion blender to puree the soup until completely smooth.
- Stir in maple syrup and lemon juice. Season with additional salt and pepper to taste.