Just Plain Fishermen

Roasted Pumpkin and Winter Squash Soup

We tried this recipe last night and were both pleasently surprised the kids didn’t seem keen on trying it, so we made a nice home date night out of it.  We paired this with the Focacia Bread.


  • 2  cups  (1/2-inch) cubed peeled fresh pumpkin (about 2 pounds)
  • 2  cups  (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds) we used acorn
  • 1  tablespoon  olive oil
  • Cooking spray
  • 3  cups  sliced yellow onion (about 2) we used red onion it is what we had on hand
  • 2  teaspoons  minced garlic
  • 4  cups  water
  • 3/4  teaspoon  salt
  • 1/4  teaspoon  ground cumin
  • 1/4  teaspoon  ground cinnamon
  • 1/4  teaspoon  freshly ground black pepper
  • We added a dash of pumpkin pie spice
  • We added some coconut milk
  • Dash of ground allspice



  1. Preheat oven to 400°.
  2. Combine first three ingredients in a large bowl; toss well.
  3. Place pumpkin mixture on a baking sheet coated with cooking spray.
  4. Bake at 400° for 30 minutes or until tender.
  5. Heat a large Dutch oven over medium-high heat. (we used crock pot)
  6. Coat pan with cooking spray.
  7. Add onion; sauté 8 minutes or until tender.
  8. Add garlic; sauté 1 minute.
  9. Add all ingredients to crock pot slow cooker. Add pumpkin mixture, 4 cups water, and remaining ingredients; bring to a boil.
  10. Reduce heat, and simmer 20 minutes.
  11. Blend with hand mixer in slow cooker. Blend until smooth.



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