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Cozy Roasted Butternut Squash Soup in Mini Pumpkins: Easy Fall Recipe

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This roasted butternut squash soup is silky, smoky, and just barely sweet, served in adorable edible mini pumpkin bowls. It’s a quick and easy fall centerpiece that delivers deep flavor without demanding a whole afternoon in the kitchen.

Ingredients

Scale
  • 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
  • 2 tablespoons olive oil (extra-virgin preferred)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, smashed
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups vegetable broth (low-sodium)
  • 1/2 cup canned coconut milk (full-fat)
  • Salt and black pepper to taste
  • 4 small sugar pumpkins or pie pumpkins (about 1 pound each)
  • 1 tablespoon olive oil (for pumpkins)
  • 1/4 teaspoon salt (for pumpkins)
  • 2 tablespoons pumpkin seeds, toasted (for garnish)
  • 1 tablespoon fresh thyme leaves (for garnish)
  • A drizzle of coconut milk or heavy cream (for garnish)
  • A pinch of smoked paprika (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss the cubed butternut squash and smashed garlic cloves with 2 tablespoons olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Spread in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and golden brown.
  3. While the squash roasts, cut the tops off the mini pumpkins (about 1 inch from the stem). Scoop out seeds and stringy pulp. Brush inside and outside with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Place on a baking sheet or in a muffin tin. Roast alongside the squash for the last 15-20 minutes, until tender but still holding shape.
  4. In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the diced onion and cook for 5-7 minutes until soft and translucent.
  5. Stir in the smoked paprika, cumin, and cayenne (if using). Cook for 30 seconds until fragrant.
  6. Add the roasted squash and garlic to the pot, along with the vegetable broth. Bring to a boil, then reduce heat to low and simmer for 10 minutes.
  7. Remove from heat. Use an immersion blender to puree the soup until smooth. (If using a regular blender, let cool slightly and blend in batches.)
  8. Stir in the coconut milk. Taste and adjust seasoning with salt and pepper. Add more broth if needed to reach desired consistency.
  9. Ladle the hot soup into the roasted mini pumpkin bowls. Garnish with toasted pumpkin seeds, fresh thyme, a drizzle of coconut milk, and a pinch of smoked paprika. Serve immediately.

Notes

Roast the squash and garlic instead of boiling to concentrate flavor. Watch the garlic—it burns faster than squash. Do not over-blend to avoid a gummy texture. Season in layers for best flavor. The soup can be made ahead and stored in the fridge for 3-4 days; flavors deepen overnight. Freezes well for up to 3 months.

Nutrition

Keywords: butternut squash soup, roasted butternut squash soup, mini pumpkin bowls, fall soup, easy fall recipe, vegan soup, gluten-free soup

Find it online: https://perkypan.com/cozy-roasted-butternut-squash-soup-in-mini-pumpkins-easy-fall-recipe/