Butternut Squash and Pumpkin Soup

    2 hours 30 min

    This orange soup is made with everything orange - carrots, butternut squash, pumpkin and sweet potatoes. It's a healthy meal that's packed full of beta-carotene. It's the perfect soup for the cold winter months.

    37 people made this

    Makes: 16 

    • 1 butternut squash, halved and seeded
    • 1 small pumpkin, halved and seeded
    • 3 tablespoons vegetable oil
    • 1 onion, chopped
    • 2 sticks celery, chopped
    • 1 tablespoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1/2 teaspoon ground cloves
    • 4 cubes vegetable stock
    • 1.2 litres boiling water
    • 3 medium carrots, peeled and chopped
    • 1 large sweet potato, peeled and diced
    • salt to taste
    • 350ml evaporated milk
    • 4 tablespoons fresh orange juice

    Prep:1hr  ›  Cook:1hr30min  ›  Ready in:2hr30min 

    1. Preheat oven to 200 C / Gas 6.
    2. Place the squash and pumpkin in a large baking dish. Pour about 2.5cm of water into the dish and cover with foil.
    3. Bake in preheated oven until the squash and pumpkin are tender, 1 hour to 1 hour and 15 minutes.
    4. Heat the oil in a stock pot over medium heat. Combine the onion, celery, cinnamon, nutmeg and cloves in the hot oil and cook and stir 3 to 5 minutes.
    5. Crumble the vegetable stock into the onion mixture; stir. Slowly add the boiling water to the mixture while stirring. When the water returns to the boil, add the carrots and sweet potato; season with salt; cover and cook until the potato and carrots are tender, 20 to 25 minutes; remove from heat. Scrape the flesh from the baked squash and pumpkin and add to the soup. Allow soup to cool for 15 minutes.
    6. Ladle batches of the soup into a liquidiser or food processor and blend on high until smooth. Repeat until all soup has been blended. Return blended soup to stock pot over medium heat. Stir in the evaporated milk and orange juice. Cook soup until entirely heated, 10 to 15 minutes.

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    Reviews in English (15)


    To cut down on the prep time, I chose to chop up the squash & pumpkin in large pieces & steam/boil until tender (approx. 15 mins). run under cold water until the pieces can be handled - scoop flesh out as instructed in step 4. (I also find that roasting veg rather than steaming gives the soup an odd after taste, so I avoid it whenever possible.) I didn't have any celery, but the soup tasted fine without it and I added 1/2 cup rather than 1/4 cup of orange juice to mellow the taste a bit. The end result was lovely & this recipe will definately be used again - a great autumn/winter soup!  -  12 Nov 2007  (Review from Allrecipes US | Canada)


    Our family loved this soup. I used canned pumpkin instead of fresh--about 3/4 of a can and 5 cups of vegetable broth instead of the cubes and water. It was full of flavor and great with fresh bread. Yum!  -  08 Sep 2008  (Review from Allrecipes US | Canada)


    Very healthy and tasty soup! And I even had to make a number of substitions because I didn't have all the ingredients. It makes a lot and freezes well.  -  14 Nov 2008  (Review from Allrecipes US | Canada)