Roasted Squash and Pumpkin Soup

You may have had your fill of pumpkin for a while, with Halloween just a few weeks ago.  But, I am posting this recipe anyway.  I made this recently with our left-over Halloween pumpkin and it is really delicious!  If you decide to give this recipe a try, please leave a comment and let me know what you think!



6 cups chopped pumpkin and butternut squash (about 1 squash and ½ small pumpkin)

2 tbsp. coconut oil (separated)

¼ sweet onion, chopped

1 ½ cup or 398 ml can of pinto beans (about ½ cup dried, pre-soaked and cooked)

½ cup fresh chopped parsley

2 cups chicken broth

1 ½ cups coconut milk

1 cup chopped green beans

1 tsp turmeric

1 tsp sea salt


Preheat oven to 425 degrees F.


Use 1 tbsp of coconut oil to grease a baking sheet. Evenly spread the pumpkin and squash and bake for 15 minutes.


Sautee onion over medium heat in the remaining coconut oil, for about five minutes.


Combine all remaining ingredients in a medium – large size pot. Add the pumpkin, squash and onion. Bring to a boil, reduce heat and simmer for ten minutes.


Option: Top with plain or Greek yogurt.

Roasted Squash and Pumpkin Soup

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