Pumpkin Butternut Squash Soup

the body book - cameron diaz

‘Tis the season for all pumpkin everything! One of my favorite ways to use pumpkin is in soups and this sweet and spicy soup goes down like a warm, cozy hug. It’s one of ten recipes in my latest eBook, Family Style: Plant-Based Meals for Every Season. You can snag a copy of the ebook here.



1 sugar pumpkin, roasted
1 butternut squash, roasted
1 onion, diced
2 garlic cloves, minced
1 inch of ginger (approximately 2 Tbsp) minced
2 tsp cumin
2 tsp curry powder
1 tsp paprika
1 tsp turmeric
1 tsp chili powder
1 tsp red pepper flakes
1 Tbsp coconut sugar
4 1/2 cups low-sodium  vegetable broth
1 1/2 cup coconut milk
juice from 1 lime
salt and pepper to taste


Preheat oven to 350 degrees F and line a baking pan with parchment paper.

Begin by roasting the pumpkin and the butternut squash.

Cut the pumpkin in half, scoop out the seeds and then cut it into thick strips. Cut both ends off the butternut squash and then cut in half, lengthwise. Scoop out the seeds and place the four pieces of squash and pumpkin face down on a baking sheet. You may need two baking sheets. Bake for one hour or until the squash and pumpkin have both fully roasted. You’ll know they’re finished when the skins are bubbling and oozing with deliciousness.

Remove the squash and pumpkin from the oven and let them to cool.

While the pumpkin and squash are cooling, add the onion, garlic and ginger to a large soup pot and cook in a few tablespoons of water. After a few moments, add the cumin, curry powder, paprika, turmeric, chili powder, chili flakes and coconut sugar. Stir well.

Once the pumpkin and butternut squash have cooled, scoop out the filling and add it to the soup pot. Stir well again and add the vegetable broth, coconut milk and lime juice.

Stir well and cover. Allow the soup to cook on medium heat for 20 minutes. Then, with an immersion blender, blend the soup until it’s a smooth puree. If you don’t own an immersion blender, use your blender instead. Season with a little bit of salt and pepper, if you wish, and enjoy!

If you’re looking for more ways to use that leftover pumpkin, try these recipes: Pumpkin Chia Seed Pudding, Mini Pumpkin Pie Bites, and Pumpkin Crunch Enchiladas

ASHLEY WOOD is a recipe developer and writer from Winnipeg, Canada. With a passion for health, wellness and vegetables, Ashley creates simple and inexpensive vegan recipes made from whole ingredients that are often seasonal, sometimes gluten-free and occasionally raw. Ashley believe in celebrating the benefits of living a vegan lifestyle and at the very least, hopes to inspire others to eat more plants, smile and live with some Sunshine.

Connect with Ashley on her websiteFacebook, and Instagram.