Roasted Butternut Squash & Pumpkin Soup with Ginger Beet Puree

I have been on a soup kick lately and cannot get enough of it. I always make a large batch of butternut squash soup and freeze the leftovers. It makes a quick and easy weeknight meal and thaws in no time so it is perfect for hectic evenings.

It is perfect to have warm in the crock-pot for Thanksgiving guests to enjoy while they wait for the main course or to have at Halloween during the bustle of the doorbell ringing every few minutes for eager trick-or-treaters.

I decided to add a can of pumpkin puree on a whim but fresh roasted pumpkin would be even better. I also made a ginger beet puree to add some color and freshness. Of course the beet puree is completely optional but it is so good you should give it a try.

Roasted Butternut Squash & Pumpkin Soup
3 cups butternut squash, peeled and cubed
15 oz. pumpkin puree (canned or fresh)
1 cup onion, chopped
1 apple, peeled, cored and chopped
1 quart vegetable stock
2-3 cups water
1 Tbsp olive oil
5 sprigs of fresh thyme or 1 tsp dried
1 tsp ground nutmeg
Salt to taste
Pepper to taste

For beet puree (optional):
½ cup beets (fresh roasted or canned)
2 Tbsp crème fresh or sour cream
1 tsp grated fresh ginger
Pinch of salt


  1. Preheat oven to 400 degrees.
  2. Drizzle olive oil and salt over squash and toss to combine.
  3. Roast in oven for 20-30 minutes or until soft.
  4. While squash is roasting, heat a large stock pot over medium heat.
  5. Sauté onion and apple until soft.
  6. Add thyme and pumpkin puree and sauté for two minutes.
  7. Add squash and vegetable stock and cook for 15 minutes.
  8. Puree using an immersion blender or in a regular blender (be careful as it will be hot!).
  9. Add water as needed to get the consistency you want. I like it on the thicker side and used 2 cups of water.
  10. Add salt and pepper to taste.
  11. To make beet puree combine ingredients in a blender and combine until smooth. Add a little water if needed to smooth it out.
  12. Garnish with beet puree, crème fresh and roasted pumpkin seeds, if desired.

Notes: When reheating I add a little water because it always seems to get thicker as time passes.


This entry was posted in Fall Favorites, Gluten Free, Soups, Stews & Chilis, Vegetarian and tagged , , , , , . Bookmark the permalink.

4 Responses to Roasted Butternut Squash & Pumpkin Soup with Ginger Beet Puree

  1. Baking In Pyjamas says:

    Butternut squash soup is delicious, nice addition with the puree. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas

  2. This soup sounds fantastic! Love how you presented it! Soup can be so difficult, especially a monotone one, but you pics are beautiful!

  3. Pingback: 15 Simple Fall Recipes | the ruby kitchen

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