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Perfect Butternut Squash Soup in Mini Pumpkins

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A stunning butternut squash soup served inside edible mini pumpkins, featuring a double-roasting technique for deep, caramelized flavor. Perfect for fall gatherings and dinner parties.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds)
  • 6–8 mini pumpkins (for serving)
  • 1 large yellow onion, diced
  • 4–5 garlic cloves, minced
  • 1 can (13.5 oz) full-fat coconut milk
  • 3 cups vegetable broth
  • 3 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • Salt and black pepper to taste
  • Optional toppings: toasted pumpkin seeds, coconut cream or heavy cream, fresh thyme or sage leaves, cinnamon

Instructions

  1. Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.
  2. Cut butternut squash in half lengthwise, scoop out seeds. Place cut-side down on one baking sheet. Roast 35-40 minutes until fork-tender. Let cool slightly, then scoop out flesh (about 3-4 cups).
  3. Cut tops off mini pumpkins (1 inch from stem). Scoop out seeds and strings. Rub inside with olive oil, season with salt and pepper. Place on second baking sheet with tops.
  4. Roast mini pumpkins 20-25 minutes until tender but still firm. Check tops at 15 minutes. Set aside.
  5. Heat 2 tablespoons olive oil in a large pot over medium heat. Sauté onion 5-6 minutes until translucent. Add garlic, cook 30 seconds.
  6. Add roasted squash, broth, coconut milk, maple syrup, cinnamon, nutmeg, and ginger. Bring to a simmer, cook 10 minutes.
  7. Remove from heat. Blend with immersion blender until smooth. Season with salt and pepper.
  8. Place roasted pumpkins on serving platter. Ladle soup into each pumpkin, almost to the top.
  9. Garnish with pumpkin seeds, herbs, and cream. Place lids on top at an angle. Serve immediately.

Notes

Don’t skip roasting—it deepens flavor. Watch pumpkins carefully to avoid collapse. Season in layers. Soup base can be made 3 days ahead; pumpkins can be roasted 1 day ahead. For vegan, use vegetable broth and skip heavy cream.

Nutrition

Keywords: butternut squash soup, mini pumpkins, fall soup, dinner party, vegan, gluten-free

Find it online: https://flurpchef.com/perfect-butternut-squash-soup-in-mini-pumpkins/