Pumpkin and Butternut Squash Soup

I’ve been on a soup spree lately. Something about Fall just makes me want soup. All the time. In the spirit of Fall, Halloween, supporting local farms, and soup, I went to a farm last weekend and picked out a pumpkin to cook – I guess it’s the vegetarian version of picking a lobster from the lobster tank for dinner (hah!).

This recipe makes about 6 servings.


  • 1/2 small pumpkin (I am planning to freeze the other half and use it in pumpkin pancakes)
  • 1 butternut squash
  • 1 1/2 red onions
  • 1/2 a head of garlic
  • 1 bell pepper
  • olive oil
  • 1 tsp black pepper
  • 1 tsp thyme
  • 1 tsp Herbes de Provence
  • 1/2 tsp of chili powder
  • 6 cups of water mixed with 2 tbsp of vegetable base
  • 1 cup of water
  • shaved cheese (parmesean or asiago) for garnish
  • walnuts, pine nuts, or pecans (or all 3 nuts at once!) for garnish


  1. Heat the oven to 375F.
  2. Cut the squash and pumpkin into 1-2 inch chunks (skin on or off), toss with olive oil, and bake for about 35 minutes. If you leave the skin on, you can peel it off after you bake it. Or you can take the skin off right away. I can’t decide which method is better.
  3. Dice the onions and bell pepper. Mince the garlic. Toss all three into a pan with olive oil and saute until the onions are soft.
  4. Heat 6 cups of water and mix the vegetable base into it.
  5. Using a blender or food processor, blend the onions, bell pepper, and garlic with 1 cup of the vegetable boullion. Transfer to a large soup pot.
  6. Once the squash and pumpkin are soft enough (if you stab it with a fork, it should be really easy), remove the skin, and blend with vegetable boullion. Transfer to a large soup pot.
  7. In your soup pot, add the spices and additional cup of water. Turn heat on medium-low.
  8. Toast the nuts.