Category: Fall Soup Recipes

As the leaves start to turn and the air becomes crisp, I find myself craving soups that warm not just my body but my memories. This roasted butternut squash and carrot soup is more than a dish—it’s a hug in a bowl, wrapped in the aroma of caramelized sweetness and roasted earthiness. The process of roasting transforms humble vegetables into something fundamentally different and infinitely more inviting.

What makes this recipe special is its simplicity paired with a deep flavor profile, making it perfect for busy days when comfort is the priority. The slightly charred edges add a smoky layer, blending beautifully with the natural sweetness of the carrots and squash. It’s a celebration of seasonal produce that’s both nourishing and satisfying.

Roasted Butternut Squash and Carrot Soup

This roasted butternut squash and carrot soup combines caramelized vegetables that are baked until tender and slightly charred, then blended into a smooth, velvety puree. The roasting process enhances their natural sweetness and adds a smoky depth, resulting in a warm, comforting soup with a rich, thick texture.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb butternut squash peeled and cubed
• 3 large carrots peeled and chopped
• 2 tablespoons olive oil for roasting
• 1 small onion diced
• 2 cloves garlic minced
• 4 cups vegetable broth
• to taste salt and pepper

Equipment

• Baking sheet
• Blender or Immersion Blender
• Knife
• Peeler
• Cutting board

Method

 

1. Preheat your oven to 400°F (200°C). Arrange the cubed butternut squash and chopped carrots on a baking sheet. Drizzle with olive oil and toss to coat evenly.
2. Roast the vegetables for about 35-40 minutes until they are tender and slightly caramelized around the edges, filling your kitchen with a sweet, roasted aroma.
3. Meanwhile, in a large pot, sauté diced onion and minced garlic in a teaspoon of olive oil over medium heat until the onion becomes translucent and fragrant, about 5 minutes.
4. Once the roasted vegetables are done, add them to the pot with the sautéed aromatics. Pour in the vegetable broth and bring to a gentle simmer.
5. Use an immersion blender to blend the soup directly in the pot until smooth and creamy, or transfer in batches to a regular blender, processing until velvety.
6. Return the blended soup to a gentle simmer. Taste and season with salt and pepper as desired, allowing flavors to meld for a few minutes.
7. Serve the soup hot, garnished with a swirl of cream or a sprinkle of fresh herbs if desired, and enjoy its comforting, velvety texture.

Notes

For an extra smoky flavor, toss some smoked paprika with the roasted vegetables before blending.

This soup is a gentle reminder that sometimes, the simplest ingredients can create the most complex flavors. It’s a versatile recipe, perfect as a starter or a light meal paired with crusty bread. The warmth it spreads makes it ideal for chilly afternoons or evenings full of quiet reflection.

Embracing the season’s bounty with this dish not only warms the tummy but also reconnects us with the comforting rhythm of cooking with seasonal ingredients. This soup’s humble charm lies in its ability to soothe, nourish, and satisfy, no matter how hectic life gets. Enjoy spoonfuls of this cozy creation whenever you need a little extra warmth and a lot of flavor.

As the leaves turn vibrant shades of amber and crimson, I find myself craving more than just pumpkin pie. This year, I decided to explore the lesser-known depths of pumpkin appreciation with a roasted pumpkin soup that whispers of autumn’s mysteries. The slow roasting brings out a smoky sweetness that transforms humble pumpkin into something unexpectedly complex.

What makes this soup truly special is the small secret ingredient—cinnamon—that elevates the roasting process into a celebration of fall spices. The aroma alone can turn a simple kitchen into a cozy retreat, inviting everyone to gather around and share stories. This dish is a gentle reminder that sometimes, the simplest ingredients reveal their magic when treated with patience and care.

Roasted Pumpkin Soup with Cinnamon

This roasted pumpkin soup features tender pumpkin flesh that has been slow-roasted until caramelized and smoky, blended into a smooth, velvety texture. Infused with warming cinnamon, the soup showcases a rich, autumnal flavor profile and a vibrant orange color. It is served as a comforting, hearty starter or main course for chilly evenings.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium pumpkin peeled, seeded, and cut into chunks
• 2 tablespoons olive oil
• 1 teaspoon cinnamon ground
• 1 small onion chopped
• 2 cloves garlic minced
• 4 cups vegetable broth
• Salt and pepper to taste

Equipment

• Baking sheet
• Blender or Immersion Blender
• Chef’s knife
• Cutting board
• Large pot

Method

 

1. Preheat your oven to 400°F (200°C). Spread pumpkin chunks on a baking sheet, drizzle with olive oil, and sprinkle with cinnamon. Roast for about 40 minutes until the pumpkin is tender and caramelized at the edges.
2. While the pumpkin roasts, chop the onion and mince the garlic. In a large pot, heat a tablespoon of olive oil over medium heat, then add the onion and cook until translucent and fragrant, about 5 minutes.
3. Add the minced garlic to the pot and cook for another minute until it becomes aromatic, being careful not to burn it.
4. Once the pumpkin is roasted and cooled slightly, transfer the pieces to the pot. Pour in the vegetable broth and bring to a gentle simmer.
5. Use an immersion blender or transfer the mixture to a blender, then blend until smooth and creamy. Return the soup to a gentle simmer.
6. Taste the soup and season with salt and pepper as needed. Serve hot, garnished with a sprinkle of cinnamon or a drizzle of cream if desired.

Notes

For a richer flavor, add a splash of cream or a swirl of Greek yogurt before serving.

This roasted pumpkin soup captures the essence of fall in a bowl, comforting yet layered with subtle surprises. It’s perfect for slow Sunday afternoons or when you need a warm hug after a chilly day. The best part? It’s easy enough to whip up during busy weekday evenings, yet sophisticated enough to serve to guests.

Embracing this seasonal recipe means welcoming the flavors and aromas that define autumn. Whether you’re celebrating the harvest or simply craving cozy meals, this soup is a versatile addition to your culinary repertoire. Let it warm you up from the inside out, and enjoy every spoonful of fall’s quiet magic.

There’s a quiet magic to making food that balances the delicate fall of night and the warm glow of your kitchen light. Each spoonful of this vegan pumpkin soup whispers autumn’s secrets, flavored with a hint of cinnamon and a touch of coconut milk that envelops your senses.

What makes this recipe pop beyond mere comfort? It’s the slow transformation of simple pantry staples into a velvety, soulful dish that can brighten any season or moment. Cooking it feels like a cozy act of rebellion against the chaos outside.

Vegan Pumpkin Soup

This vegan pumpkin soup combines roasted pumpkin with aromatic spices and coconut milk to create a velvety, flavorful dish. The soup is pureed to a smooth, creamy consistency and is garnished with warming cinnamon for a cozy, autumn-inspired presentation.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Autumn, Vegan

Calories: 180

Ingredients Equipment Method

Ingredients

  

• 1 kg pumpkin, peeled and cubed butternut or sugar pumpkin works well
• 2 tablespoons olive oil for roasting
• 1 medium onion, chopped for flavor and texture
• 3 cloves garlic, minced adds aromatic depth
• 1 teaspoon ground cinnamon spicy warmth
• 400 ml coconut milk for creaminess
• 4 cups vegetable broth adjust for desired consistency
• to taste salt and pepper for seasoning

Equipment

• Baking sheet
• Blender or Immersion Blender
• Large pot
• Knife
• Cutting board

Method

 

1. Preheat your oven to 400°F (200°C). Spread the cubed pumpkin evenly on a baking sheet, drizzle with olive oil, and toss to coat. Roast in the oven until tender and slightly caramelized, about 25-30 minutes.
2. While the pumpkin roasts, heat a large pot over medium heat. Add chopped onion and cook, stirring occasionally, until translucent and fragrant, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
3. Once the pumpkin is roasted and cool enough to handle, transfer it to the pot with the sautéed onions and garlic. Stir to combine and let the flavors meld for a couple of minutes.
4. Pour in the vegetable broth and coconut milk, stirring well. Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the flavors to deepen and the soup to develop a rich aroma.
5. Use an immersion blender or transfer the soup in batches to a blender, then blend until smooth and velvety. Be cautious of hot splashes during blending.
6. Return the pureed soup to the pot if using a blender, and gently reheat over low heat. Season with salt, pepper, and a dash of cinnamon to taste, stirring to combine.
7. Once heated through and seasoned to your liking, ladle the soup into bowls. You can garnish with a sprinkle of cinnamon or a drizzle of coconut milk for presentation.

As the season shifts, creating this vegan pumpkin soup feels like capturing a fleeting moment of warmth. Each ladle carries the aroma of roasted pumpkins and cinnamon—ever so nostalgic and grounding. It’s a simple pleasure, perfect for quiet evenings when you crave something wholesome and fragrant.

Eating this soup reminds me that comfort can be crafted from pure ingredients. It encourages slowing down and savoring the small, meaningful acts of cooking. In a world of constant noise, this dish offers a calming, earthy refuge that stays with you long after the last spoonful.

As leaves swirl in shades of amber and scarlet, the air fills with a nostalgic scent of cinnamon and roasted squash. I love how pumpkin transforms from a simple vegetable to a symbol of cozy gatherings and chilly evenings. This season, I wanted a soup that’s not just comforting but also elevates those familiar fall flavors in a luscious, velvety way.

What makes this creamy pumpkin soup truly special is its unexpected depth of flavor—layered with spices and topped with a crunchy sage garnish. It feels like wrapping yourself in a warm blanket while walking through an orchard at dawn. Perfect for a relaxed weekend or an impromptu autumn dinner party, it’s a reminder of the beauty in simple, seasonal ingredients.

Creamy Pumpkin Soup with Sage Garnish

This pumpkin soup is prepared by roasting fresh pumpkin chunks and then blending them with aromatic spices and broth to create a smooth, velvety texture. The finished soup is thick and creamy with a vibrant orange hue, topped with crispy sage leaves for added flavor and crunch.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 kg fresh pumpkin peeled and cubed
• 2 tablespoons olive oil
• 1 medium onion diced
• 2 cloves garlic minced
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 4 cups vegetable broth
• 1 tablespoon lemon juice
• to taste salt and pepper
• 8 fresh sage leaves sage leaves for garnish
• 1 tablespoon butter for frying sage

Equipment

• Baking sheet
• Blender
• Pot
• Saucepan
• Spoon
• Fine mesh sieve

Method

 

1. Preheat the oven to 400°F (200°C). Spread the cubed pumpkin on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for about 25-30 minutes until tender and caramelized around the edges.
2. While the pumpkin roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add the roasted pumpkin to the pot along with ground cinnamon and nutmeg. Stir to combine, allowing the spices to release their aroma.
4. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, allowing flavors to meld and pumpkin to soften further.
5. Remove the pot from heat and use an immersion blender or transfer the soup to a blender to puree until smooth and velvety, then return to low heat.
6. Stir in lemon juice and season with salt and pepper to taste, adjusting the seasoning to your preference. Let the soup heat through for a couple of minutes.
7. Meanwhile, melt butter in a small skillet over medium heat. Add the sage leaves and cook until crispy, about 1-2 minutes, until fragrant and browned around the edges.
8. Ladle the hot soup into bowls and garnish each with the crispy sage leaves for added aroma and texture.

Notes

For a richer flavor, you can add a splash of cream or coconut milk before serving. The crispy sage adds a delightful contrast; be careful not to burn the leaves while frying.

This soup is more than just a seasonal dish; it’s a celebration of fall’s bounty in a bowl. The velvety texture paired with fragrant herbs makes it a memorable starter or a satisfying main. It’s a warm, inviting recipe that feels like a quiet retreat from the busy days outside.

Whenever the chill sets in, I find myself craving the rich, spicy notes of this pumpkin soup. It’s a dish that invites slow savoring and comfort, no matter how rushed life gets. Simply put, it turns ordinary autumn days into moments of contentment and joy.

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During the quiet of late fall, I stumbled upon a secret ingredient that transformed my usual butternut squash soup into a flavor revelation. It’s not just about roasting squash until it’s caramelized; it’s about layering unexpected spices that awaken a sleepy palette. This recipe invites you to take a sensory journey through flickering candlelight and the aroma of toasted cinnamon and cumin.

The process is a slow, deliberate dance with the oven, watching as the natural sweetness deepens and those earth tones develop a smoky edge. I’ve always loved pumpkin soups, but this butternut version whispers tales of curiosity and cozy evenings. It’s a symphony of warm, inviting flavors that feels like a secret handshake with your senses.

Preparation feels almost meditative, with the smell alone promising comfort. Every ladleful is a small celebration of fall’s bounty, but with a twist that charms even the most skeptical dinner guests. It’s a dish that turns a simple ingredient into a memorable moment of culinary discovery.

Spiced Roasted Butternut Squash Soup

This soup is made by roasting cubed butternut squash with aromatic spices until caramelized and tender, then blending into a smooth, velvety puree. It features a warm, inviting color and a rich, slightly smoky flavor with a comforting, thick consistency.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Fall

Calories: 180

Ingredients Equipment Method

Ingredients

  

• 1 pound butternut squash peeled, seeded, and cubed
• 2 teaspoons cumin seeds toasting releases aroma
• 1 teaspoon ground cinnamon adds warmth
• 1/2 teaspoon smoked paprika for smoky depth
• 1 medium yellow onion chopped
• 2 cloves garlic minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste seasoning

Equipment

• Baking sheet
• Blender or Immersion Blender
• Large pot
• Knife
• Cutting board

Method

 

1. Preheat the oven to 400°F (200°C). Spread cubed butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for about 25-30 minutes until caramelized and tender.
2. While the squash roasts, toast the cumin seeds in a dry skillet over medium heat until fragrant, about 1 minute. Then grind them using a mortar and pestle or spice grinder.
3. Heat olive oil in a large pot over medium heat. Add chopped onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
4. Add minced garlic to the onions, cooking for another minute until fragrant. Then stir in the ground cumin, cinnamon, and smoked paprika, cooking for 30 seconds to awaken the spices’ aromas.
5. Add the roasted butternut squash into the pot, breaking it up slightly with the spoon to mingle with the spices and onions.
6. Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover partially and cook for 10 minutes to allow flavors to meld.
7. Using an immersion blender or transferring the soup carefully to a blender, puree until smooth and velvety. Return to heat if using a separate blender.
8. Taste and adjust seasoning with extra salt and pepper as desired. Let the soup heat through for another 2 minutes.
9. Serve the hot soup garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired, enjoying its warm, smoky aroma and smooth texture.

This roasted butternut squash soup is more than just a seasonal treat. It’s a reminder to approach familiar ingredients with a playful spirit and a dash of daring. Whether you’re warming up after a chilly walk or setting a cozy table, this soup makes every spoonful a quiet celebration.

As the seasons shift, so do our cravings. This recipe is perfect for those quiet nights when a little spice can lift spirits and fill the house with warmth. It’s a humble display of how something simple can become something truly special, with a little patience and a lot of love.

Imagine a bowl of velvety butternut squash soup that doesn’t just warm you up but also awakens your senses with a fiery twist of ginger. This recipe is perfect for those chilly evenings when comfort food with a zing is just what you need. Its vibrant color and bold flavors turn everyday ingredients into a culinary hug.

Ginger adds not only a punch of spice but also a hint of brightness that balances the sweet earthiness of the squash. I love experimenting with unusual flavor pairings, and ginger in soup is a secret I can’t keep anymore. Plus, it’s surprisingly simple to make, even on a weeknight crunch.

Creamy Ginger Butternut Squash Soup

This soup features pureed roasted butternut squash blended into a smooth, velvety texture, enhanced by fresh ginger for a spicy kick. The cooking process involves roasting, sautéing, and simmering to develop deep flavors, resulting in a vibrant orange-colored dish with a silky consistency and warming aroma.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 kg butternut squash peeled, seeded, and cut into chunks
• 2 tbsp olive oil for roasting and sautéing
• 1 inch fresh ginger peeled and minced
• 1 small yellow onion chopped
• 4 cups vegetable broth
• 1/2 cup coconut milk for creaminess
• to taste salt and pepper adjust as needed

Equipment

• Baking sheet
• Blender or Immersion Blender
• Large pot
• Chef’s knife
• Cutting board

Method

 

1. Preheat the oven to 400°F (200°C). Arrange the butternut squash chunks on a baking sheet, toss with some olive oil, and roast until soft and slightly caramelized, about 25-30 minutes.
2. Meanwhile, heat a tablespoon of olive oil in a large pot over medium heat. Add chopped onion and minced ginger, sautéing until fragrant and the onion becomes translucent, about 5 minutes.
3. Once the roasted squash is cool enough to handle, transfer it to the pot with sautéed onions and ginger. Pour in the vegetable broth and bring the mixture to a gentle simmer.
4. Use an immersion blender to puree the soup until completely smooth, or transfer in batches to a blender, blending until silky.
5. Stir in the coconut milk for added creaminess, and season with salt and pepper to taste. Let the soup simmer for another 5 minutes to meld the flavors.
6. Taste and adjust the seasoning as needed. Serve the soup hot, garnished with a sprinkle of fresh ginger or herbs if desired.

Notes

For a richer flavor, add a dash of smoked paprika or a squeeze of lime before serving.

Whether you’re serving it as a starter or a light meal, this soup adapts beautifully. The recipe honors cozy traditions while adding just enough spice to keep things exciting. I find myself craving that warming, spicy aroma long after the last spoonful—an invitation to look forward to a bowl of comfort.

During the early days of fall, I stumbled upon a secret ingredient that stocks my kitchen with comfort and nostalgia: roasted butternut squash. While most recipes focus on traditional flavors, I love highlighting its smoky, caramelized edges that whisper of cozy firesides and crisp air. This soup becomes my personal ode to the season’s quiet magic, with each spoonful warming not just the body, but the soul.

What sets this recipe apart is not just the flavor, but the process. Roasting the squash intensifies its natural sweetness, transforming it into a velvety base. The simple act of caramelizing it in the oven leaves behind a rich aroma that fills my entire home with promise and anticipation.

Roasted Butternut Squash Soup

This soup is made by roasting halved butternut squash until caramelized and tender, then blending it into a smooth, velvety puree. The process emphasizes slow roasting to develop rich, smoky sweetness, resulting in a comforting, thick soup with a vibrant orange color and silky texture.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium butternut squash halved and seeded
• 2 tablespoons olive oil for roasting
• 1 small onion diced
• 2 cloves garlic minced
• 4 cups vegetable broth
• 1/2 teaspoon ground cinnamon optional for warming flavor
• to taste salt and pepper adjust for seasoning

Equipment

• Baking sheet
• Blender or Immersion Blender
• Chef’s knife
• Cutting board
• Soup pot or large saucepan

Method

 

1. Preheat your oven to 400°F (200°C). Place the butternut squash halves face down on a baking sheet, drizzled with a tablespoon of olive oil. Roast for about 40-45 minutes until the flesh is soft and caramelized around the edges.
2. Allow the squash to cool slightly, then scoop out the soft flesh into a bowl, discarding the skin. Set aside.
3. Heat a tablespoon of olive oil in a large soup pot over medium heat. Add the diced onion and cook, stirring often, until translucent and fragrant, about 5 minutes.
4. Add the minced garlic to the onions and cook for another minute, until fragrant and starting to soften.
5. Pour in the vegetable broth and bring to a gentle simmer. Add the roasted squash flesh and stir to combine.
6. Use an immersion blender to puree the soup until smooth and velvety. Alternatively, carefully transfer the mixture to a regular blender in batches and blend until smooth, then return to the pot.
7. Add ground cinnamon, salt, and pepper to taste. Stir well and heat through for another 5 minutes to allow flavors to meld.
8. Taste and adjust the seasoning as needed, adding more salt or pepper if desired.
9. Serve the soup hot, garnished with a swirl of cream or a sprinkle of toasted seeds if desired.

Notes

For a richer flavor, add a splash of coconut milk before blending. The soup can be stored in the refrigerator for up to three days and reheated gently on the stovetop.

This roasted butternut squash soup feels like a warm secret in the chaos of everyday life, perfect for a quiet evening or a small gathering. As we transition into the cooler months, it’s a dish that offers both comfort and a touch of elegance. No matter how busy life gets, this soup reminds me to slow down and savor the gentle, sweet flavors of autumn.

Sometimes, it’s the simplest ingredients that create the most profound moments around the table. With every spoonful, I feel a deep connection to the season’s harvest and the comfort of home. This recipe is my gift to myself—and to anyone needing a cozy, nourishing hug in bowl form.

Every fall, I find myself longing for a dish that encapsulates the cozy spirit of the season—something warm, fragrant, and a little unexpected. This Butternut Squash Soup with Ginger does just that, with a smoky roasted sweetness complemented by the zing of fresh ginger. It’s a comforting bowl that also sparks a surprise burst of spice in every spoonful.

What makes this soup truly special isn’t just its flavor—it’s how it awakens the senses with every step. Roasting the squash until caramelized brings out a nutty richness, while fresh ginger adds a bright, fiery kick. It’s perfect for chilly evenings or when you want a touch of seasonal magic in your bowl.

Butternut Squash Soup with Ginger

This butternut squash soup is made by roasting the squash until tender and caramelized, then blending it into a smooth puree. Fresh ginger adds a bright, spicy note, while the soup’s creamy texture makes it both comforting and visually appealing. The final dish is a warm orange-colored soup with a velvety consistency and a hint of spice.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food, seasonal

Calories: 180

Ingredients Equipment Method

Ingredients

  

• 1 large butternut squash peeled, seeded, and cut into chunks
• 1 inch fresh ginger peeled and minced
• 1 medium onion chopped
• 2 cloves garlic minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• to taste salt and pepper

Equipment

• Baking sheet
• Large pot or Dutch oven
• Immersion blender or regular blender
• Chef’s knife
• Cutting board
• Wooden spoon or spatula

Method

 

1. Preheat the oven to 400°F (200°C). Spread the butternut squash chunks on a baking sheet, drizzle with a tablespoon of olive oil, and toss to coat evenly. Roast for about 25-30 minutes until the squash is browned and caramelized around the edges.
2. While the squash roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes, stirring occasionally, until translucent and fragrant.
3. Add the minced garlic and ginger to the pot, cooking for another minute until they become fragrant, and slightly softened.
4. Once the roasted squash is ready, add it to the pot with the sautéed aromatics. Pour in the vegetable broth and bring the mixture to a gentle simmer.
5. Reduce the heat to low and cook for another 10 minutes to allow flavors to meld. Taste and season with salt and pepper as desired.
6. Use an immersion blender to blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot.
7. Once pureed, check the consistency and adjust with additional broth if needed. Simmer for another 2-3 minutes to reheat and ensure the soup is hot throughout.
8. Serve the butternut squash soup hot, garnished with a sprinkle of freshly ground pepper or a drizzle of olive oil, if desired. Enjoy the velvety, fragrant bowl of seasonal flavors.

This soup isn’t just a recipe; it’s a reminder of the simple joys of fall. Its warm glow and inviting aroma make it a staple on my table during colder months. Sharing it with loved ones feels like wrapping everyone in a blanket of autumn’s best flavors.

As the days grow shorter and the air crisp, this dish offers a moment of pause—warming both body and soul. It’s easy to make, deeply satisfying, and carries the nostalgic scent of collected memories and seasonal traditions.

As the leaves turn fiery and the air grows crisp, I crave a bowl of something warm and inviting. But this year, I wanted to turn the usual pumpkin soup on its head—think roasted pumpkin with a sneaky twist of toasted sage and a splash of apple cider. It’s that unexpected couple of flavors that make this recipe stand out in my seasonal lineup.

Cooking pumpkin becomes a sensory celebration; the smell of caramelizing edges, the vibrant orange swirls, and the gentle crackle of roasting everything together. This soup isn’t just comfort food; it’s an experience of the season wrapped in every spoonful, fostering a cozy glow whatever your day held.

Roasted Pumpkin Soup with Toasted Sage and Apple Cider

This roasted pumpkin soup features tender, caramelized pumpkin chunks blended into a smooth, velvety base. The dish is enhanced with fragrant toasted sage leaves and a splash of apple cider, resulting in a warm, vibrant orange soup with a rich, comforting texture and a hint of seasonal sweetness and earthiness.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: seasonal

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1 kg pumpkin (butternut or sugar pumpkin) peeled, seeded, and cut into chunks
• 2 tablespoons olive oil
• 8 fresh sage leaves sage leaves for toasting
• 1 small onion chopped
• 2 cloves garlic minced
• 1 cup apple cider preferably unfiltered
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 tablespoon butter optional, for extra richness

Equipment

• Baking sheet
• Blender or Immersion Blender
• Large pot

Method

 

1. Preheat your oven to 400°F (200°C). Spread the pumpkin chunks on a baking sheet, drizzle with olive oil, and toss to coat evenly.
2. Roast the pumpkin for about 30-35 minutes until the edges are golden brown and caramelized, filling your kitchen with a warm, toasty aroma.
3. While the pumpkin roasts, place the sage leaves in a dry skillet over medium heat. Toast them for about 1-2 minutes until crispy and fragrant, then set aside.
4. In a large pot, melt the butter over medium heat (if using). Add the chopped onion and cook for 5-7 minutes until translucent and soft, releasing a sweet, mellow aroma.
5. Add the minced garlic to the onions and cook for another minute until fragrant, stirring constantly to prevent burning.
6. Transfer the roasted pumpkin to the pot, breaking it into smaller pieces for easier blending.
7. Pour in the apple cider and vegetable broth, bringing the mixture to a gentle simmer. Let it cook for 10 minutes to meld the flavors.
8. Use an immersion blender or transfer the soup carefully to a blender and blend until smooth and creamy. Return to the pot if needed and warm through.
9. Season with salt and pepper to taste, adjusting until balanced in flavor.
10. Serve the hot soup topped with the crispy toasted sage leaves for a fragrant garnish.

Notes

For a richer texture, stir in a tablespoon of heavy cream or coconut milk before serving. The toasted sage adds a lovely fragrant touch.

There’s a certain magic in transforming simple ingredients into something extraordinary for the season. This roasted pumpkin soup is perfect for chilly evenings or when you need a moment of calm with flavors that evoke nostalgia and celebration alike.

In the rush of fall, this recipe offers a slow, mindful pause—an appreciation of harvest and hearth. Even if your kitchen isn’t spotless or your timing isn’t perfect, the comforting aroma and deep flavor make every effort worthwhile. It’s a dish that feels like a quiet hug from the season itself.

As the leaves start to turn and the air becomes crisp, I find myself craving soups that warm not just my body but my memories. This roasted butternut squash and carrot soup is more than a dish—it’s a hug in a bowl, wrapped in the aroma of caramelized sweetness and roasted earthiness. The process of roasting transforms humble vegetables into something fundamentally different and infinitely more inviting.

What makes this recipe special is its simplicity paired with a deep flavor profile, making it perfect for busy days when comfort is the priority. The slightly charred edges add a smoky layer, blending beautifully with the natural sweetness of the carrots and squash. It’s a celebration of seasonal produce that’s both nourishing and satisfying.

Roasted Butternut Squash and Carrot Soup

This roasted butternut squash and carrot soup combines caramelized vegetables that are baked until tender and slightly charred, then blended into a smooth, velvety puree. The roasting process enhances their natural sweetness and adds a smoky depth, resulting in a warm, comforting soup with a rich, thick texture.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb butternut squash peeled and cubed
• 3 large carrots peeled and chopped
• 2 tablespoons olive oil for roasting
• 1 small onion diced
• 2 cloves garlic minced
• 4 cups vegetable broth
• to taste salt and pepper

Equipment

• Baking sheet
• Blender or Immersion Blender
• Knife
• Peeler
• Cutting board

Method

 

1. Preheat your oven to 400°F (200°C). Arrange the cubed butternut squash and chopped carrots on a baking sheet. Drizzle with olive oil and toss to coat evenly.
2. Roast the vegetables for about 35-40 minutes until they are tender and slightly caramelized around the edges, filling your kitchen with a sweet, roasted aroma.
3. Meanwhile, in a large pot, sauté diced onion and minced garlic in a teaspoon of olive oil over medium heat until the onion becomes translucent and fragrant, about 5 minutes.
4. Once the roasted vegetables are done, add them to the pot with the sautéed aromatics. Pour in the vegetable broth and bring to a gentle simmer.
5. Use an immersion blender to blend the soup directly in the pot until smooth and creamy, or transfer in batches to a regular blender, processing until velvety.
6. Return the blended soup to a gentle simmer. Taste and season with salt and pepper as desired, allowing flavors to meld for a few minutes.
7. Serve the soup hot, garnished with a swirl of cream or a sprinkle of fresh herbs if desired, and enjoy its comforting, velvety texture.

Notes

For an extra smoky flavor, toss some smoked paprika with the roasted vegetables before blending.

This soup is a gentle reminder that sometimes, the simplest ingredients can create the most complex flavors. It’s a versatile recipe, perfect as a starter or a light meal paired with crusty bread. The warmth it spreads makes it ideal for chilly afternoons or evenings full of quiet reflection.

Embracing the season’s bounty with this dish not only warms the tummy but also reconnects us with the comforting rhythm of cooking with seasonal ingredients. This soup’s humble charm lies in its ability to soothe, nourish, and satisfy, no matter how hectic life gets. Enjoy spoonfuls of this cozy creation whenever you need a little extra warmth and a lot of flavor.