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Butternut Squash-Pumpkin Spice Soup

Rated as 5 out of 5 Stars

"This delicious soup is quick and easy to make by roasting fall-harvested butternut squash. This recipe provides a great way to get that pumpkin spice goodness into your fall soup lineup."
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55 m servings 285
Original recipe yields 6 servings


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  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Mix together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set pumpkin spice mix aside.
  3. Place butternut squash and onions in a large bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
  4. Roast in the preheated oven until soft, 25 to 30 minutes. Remove from the oven and transfer to the bowl of a food processor. Add vegetable broth, cream, and salt; blend until smooth. Add 4 tablespoons of the reserved pumpkin spice mix, and blend until combined. Ladle into 6 microwave-safe soup bowls.
  5. Cook each serving in the microwave on high for 1 minute. Stir soup and continue to cook and stir, every 30 seconds, until hot. Top each serving with 1 1/2 tablespoons Greek yogurt and 1/2 teaspoon of pumpkin spice mix.

Nutrition Facts

Per Serving: 285 calories; 13.5 40.4 5.9 33 539 Full nutrition

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This is an unexpectedly delicious soup! Warm spices, sweet butternut squash, and savory onion really pair well together! I made some adjustments, as I only had half of a butternut squash to use ...