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squash soup with mushrooms
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5 from 2 votes

Roasted Squash Soup with all the trimmings

Squash and pumpkin soups can be quite boring. What makes them special is how we dress them up. This recipe will outline 3 perfect topping combinations to level up your pumpkin soup game!
Prep Time30 mins
Cook Time45 mins
Course: Appetizer, Soup
Cuisine: American
Keyword: pumpkin soup, roasted pumpkin soup, roasted squash soup, soup
Servings: 4 people
Calories: 300kcal
Cost: 10



  • 1 Large Butternut, Koginut or other sweet squash or pumpkin
  • 1 Onion, chopped roughly - Yellow or White
  • 3 cloves Garlic, diced
  • 2 tablespoon Ginger, diced
  • 1 tablespoon Olive oil
  • 1 tablespoon Ground coriander
  • 1 tsb Ground cumin
  • 1 cup White wine - Optional
  • 2-3 cups Stock - Chicken or Vegetable
  • 3 tablespoon Butter
  • Salt and Pepper to taste

Garnish Option

  • Fried mushrooms
  • Sage leaves fried in brown butter
  • Parmigiano Reggiano shavings

Garnish Options

  • Croutons
  • Crispy Bacon
  • Diced apples

Garnish Options

  • Sambal or spicy chili oil
  • Pepitas (pumpkin seeds)
  • Cilantro leaves


Make soup

  • Preheat oven to 375F (190C)
  • Carefully slice squash or pumpkin down the middle and scoop out seeds. Place squash cut side down on a baking sheet lined with parchment paper. Poke a few holes in the squash so steam can escape. Roast for 30-45 minutes, depending on size. You'll know the squash is ready when it is soft to the touch and almost collapses on itself.
  • While squash is roasting, in a frying pan, add olive oil and cook onion on low/medium heat. Add garlic and ginger. Continue to cook for a few minutes. You're looking for the onions and garlic to go translucent, not brown.
  • Add cumin and coriander to frying pan and continue to cook for a few more minutes to release the flavor.
  • Optional - Deglaze the pan with white wine. Continue to cook for a few more minutes so alcohol can burn off. Don't let all the wine evaporate. A little liquid should remain in the pan. Push the frying pan to the side and let it cool.
  • After letting the squash cool slightly, scoop the soft and unctuous flesh and place it into a blender. Add the frying pan mixture to the blender, along with 2 cups of stock. Blend on high. If the soup is too thick, add more stock to desired consistency.
  • Transfer soup to a clean pot, season with salt and pepper to taste. Add butter and bring to gentle simmer. Stir to melt butter. Soup is now ready.

Garnish and serve

  • Ladle soup into serving bowls. Garnish with your favorite toppings. For inspiration, check out the attached blog post or take a look at the garnish combinations in the ingredients list.


Calories: 300kcal