Roasted Butternut Squash and Pumpkin Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings (2½ cups each)
  • 2 small butternut squash, halved lengthwise and seeds removed
  • 2 small sugar pumpkins, halved and seeds removed
  • 1 Tbsp extra virgin olive oil
  • 1 onion, diced
  • ½ tsp salt
  • 4 cloves garlic, minced
  • 8 cups low-sodium vegetable broth
  • 1 (15 oz) can coconut milk
  • 1 tsp ground nutmeg
  • 2 tsp ground coriander
  1. Preheat oven to 375 degrees F. Place halved squashes and pumpkins baking sheets and roast for 1 hour or until tender. Allow to cool. Remove the skin of the squash and pumpkins.
  2. Heat the olive oil in a large pot over medium heat. Once hot, add the onion and season with the salt. Saute onion for 4-5 minutes or until softened. Add the garlic and cook for 30-60 seconds or until fragrant.
  3. Add the remaining ingredients and bring to a boil. Add the cooked squash and pumpkin; puree with an immersion blender until smooth.
  4. Reheat until simmering; serve hot. Top with pepitas or pecans, if desired.
Recipe adapted from Recipe Runner
Nutrition Information
Serving size: 2½ cups Calories: 236 Fat: 10.8 Carbohydrates: 26.8 Sugar: 4.8 Sodium: 730 Fiber: 7.8 Protein: 6.9 Cholesterol: 0
Recipe by Prevention RD at