Roasted Butternut Squash Soup Served in Mini Pumpkins

By Olga Kindel

Why roasting makes this soup so good

Instead of simmering all the vegetables in a pot, I spread them on a baking tray and roast them until their edges turn golden and the squash becomes soft enough to scoop. The peppers, garlic, and onion become mellow and fragrant. Fresh rosemary and thyme add an earthy note, while a small pinch of curry powder gives the soup warmth without overpowering the vegetables.

Vegetable broth lets you decide how thick you want your soup. I start with about 1 cup (240 ml), then add more a little at a time. For serving inside the pumpkins, I prefer a slightly thicker consistency so it looks beautiful and stays warm.

Choosing the mini pumpkins

Look for 3 to 4 small, firm, food-safe pumpkins with stable bottoms. Small white sugar pumpkins are beautiful here, but any suitable edible miniature pumpkin works. Cut off the tops like little lids and scoop out the seeds. Brush the interiors lightly with olive oil, then roast until the flesh is tender but the walls are still firm enough to hold soup. Depending on their size, that can take 30 to 60 minutes at 350°F (180°C).

If your pumpkins are very small, serve smaller portions and keep the extra soup warm for refills. Do not use decorative gourds that are not intended for eating.

Olga Kindel

Roasted Butternut Squash Soup Served in Mini Pumpkins

A velvety roasted butternut squash and vegetable soup with onion, carrots, peppers, garlic, and herbs, served inside tender miniature white pumpkins. A beautiful autumn or Thanksgiving appetizer.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 4

Course: Soups

Cuisine: American

Ingredients Method

Ingredients

  

• 3-4 small edible white pumpkins for serving
• 1 medium butternut squash about 2 lb / 900 g, halved and seeded
• 1 medium onion about 5 oz / 140 g, halved
• 3 small carrots about 6 oz / 170 g, roughly chopped
• 2 bell peppers about 10 oz / 280 g, seeded
• 1 whole head garlic halved crosswise
• 10 cherry tomatoes about 5 oz / 140 g
• 3 tbsp olive oil 45 ml, divided
• 2 fresh rosemary sprigs
• 4 fresh thyme sprigs
• 1/2 tsp curry powder optional
• 1 tsp kosher salt plus more to taste
• 1/4 tsp freshly ground black pepper
• 1/4 cup 60 ml heavy cream, optional
• 2 tbsp 20 g toasted pumpkin seeds, for garnish
• 2 oz 55 g soft goat cheese, crumbled, optional
• Fresh basil leaves for garnish
• 1 cup vegetable broth plus up to 1 cup more as needed (240–480 ml total)

Method

 

1. Preheat the oven to 350°F (180°C) and line two baking trays with parchment paper. Slice the tops off 3 to 4 small edible white pumpkins to make lids. Scoop out the seeds and stringy fibers, brush the insides with about 1 tablespoon olive oil, and place on one tray.
   
2. Halve the butternut squash and remove the seeds. Leave the skin on for roasting.
   
3. Arrange the squash cut-side up with the onion, carrots, bell peppers, halved garlic head, and cherry tomatoes on the other tray. Drizzle with the remaining olive oil, season with salt, pepper, and optional curry powder, and add rosemary and thyme.
   
4. Roast the vegetables at 350°F (180°C) for about 30 to 40 minutes, until lightly caramelized and the squash is fork-tender. Turn peppers or carrots if needed. Roast the mini pumpkins for about 30 to 60 minutes, depending on size, until tender but sturdy enough to serve as bowls.
   
5. Let the vegetables cool slightly. Scoop the squash from its skin, squeeze the roasted garlic cloves from their skins, and discard inedible skins and woody herb stems. Transfer the roasted vegetables to a blender or deep pot.
   
6. Add 1 cup (240 ml) vegetable broth to the roasted vegetables. Reserve up to 1 more cup (240 ml) to adjust the consistency.
   
7. Blend carefully until smooth, adding the reserved broth gradually as needed. Stir in cream if using, taste, and adjust salt and pepper. Reheat gently if necessary.
   
8. Place each warm mini pumpkin on a plate and ladle in the hot soup.
   
9. Garnish with toasted pumpkin seeds, crumbled goat cheese if desired, and fresh basil. Serve right away.
   

My tips for the best roasted squash soup

• Roast until truly tender. If the squash still resists a fork after 30 minutes, give it another 10 to 15 minutes. That extra roasting makes blending easier.
• Blend carefully. Let the vegetables cool slightly before using a blender, especially if you are working with a countertop model. Never seal piping-hot soup in a blender jar.
• Adjust the broth gradually. A thicker soup is ideal for pumpkin bowls; add more vegetable broth if you prefer a lighter consistency.
• Finish just before serving. A little crumbled goat cheese, toasted pumpkin seeds, fresh basil, and cracked black pepper add lovely contrast. Omit cheese or use a plant-based topping to keep it vegan.
• Use the oven or air fryer. Both work. With an air fryer, roast the pumpkin bowls and the vegetables in batches so nothing is overcrowded.

Make ahead and storage

You can roast and blend the soup a day ahead, refrigerate it in a covered container, then reheat gently on the stove with a splash of vegetable broth. Keep the roasted mini pumpkins separate and warm them briefly before filling. Leftover soup keeps in the refrigerator for about 3 to 4 days, or you can freeze the soup alone; the pumpkin bowls are best served fresh.

Watch me make it

I also shared the preparation in a short Instagram video, from the roasting tray to the finished little pumpkin bowls. Watch the roasted butternut squash soup video on Instagram.

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