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Easy Cozy Roasted Butternut Squash Soup in Mini Pumpkins

cozy roasted butternut squash soup - featured image
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A creamy, slightly sweet roasted butternut squash soup served in edible mini pumpkin bowls. This quick and easy fall recipe is perfect for weeknights or holiday gatherings, with a silky texture and deep roasted flavor.

Ingredients

Scale
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme (or 3 sprigs fresh)
  • 1/2 teaspoon ground nutmeg (freshly grated if possible)
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 3 cups vegetable broth (low-sodium preferred)
  • 1/2 cup full-fat coconut milk (or heavy cream)
  • 4 mini pumpkins (about 4–5 inches in diameter)
  • 1 tablespoon olive oil (for pumpkin bowls)
  • Pinch of salt and pepper (for pumpkin bowls)
  • 2 tablespoons pumpkin seeds (pepitas), toasted (for garnish)
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • Drizzle of coconut milk or cream (for garnish)
  • A sprinkle of smoked paprika (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C). Peel the butternut squash, cut it in half lengthwise, scoop out the seeds, and cut the flesh into 1-inch cubes.
  2. On a large baking sheet, toss the cubed butternut squash, chopped onion, and whole garlic cloves with 2 tablespoons olive oil, dried thyme, salt, and pepper. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until the squash is tender and caramelized at the edges.
  3. While the squash roasts, prepare the mini pumpkins. Cut the top off each pumpkin (about 1 inch from the stem) and scoop out the seeds and stringy pulp. Brush the inside and outside with 1 tablespoon olive oil and season with a pinch of salt and pepper. Place cut-side down on a separate baking sheet and roast for 15-20 minutes, until tender but still holding their shape.
  4. Transfer the roasted vegetables to a large pot or Dutch oven. Add the vegetable broth and bring to a simmer over medium heat. Cook for 5 minutes, stirring occasionally.
  5. Remove from heat. Using an immersion blender, puree the soup until completely smooth. (If using a countertop blender, let cool 5 minutes, then blend in batches.)
  6. Stir in the coconut milk (or heavy cream) and ground nutmeg. Taste and adjust seasoning with more salt, pepper, or nutmeg as needed. Keep warm over low heat.
  7. Place each roasted mini pumpkin on a plate or shallow bowl. Ladle the hot soup into the pumpkins, filling almost to the top.
  8. Garnish with toasted pumpkin seeds, a drizzle of coconut milk, smoked paprika, and fresh parsley. Serve immediately.

Notes

Don’t skip roasting the squash—it caramelizes the natural sugars for deep flavor. Watch the mini pumpkins carefully; they can go from tender to mushy quickly. The soup can be made up to 3 days ahead; roast pumpkin bowls fresh. For a spicier version, add 1/2 teaspoon red pepper flakes or a minced chipotle pepper. For an apple variation, toss a chopped apple with the squash before roasting.

Nutrition

Keywords: butternut squash soup, roasted butternut squash soup, mini pumpkin bowls, fall soup, easy soup recipe, cozy soup, vegan soup, gluten-free soup

Find it online: https://daintydine.com/easy-cozy-roasted-butternut-squash-soup-in-mini-pumpkins/