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Roasted Butternut or Pumpkin Soup

This is altered a bit from the original version, which includes apples and a Walnut Cilantro Pesto (check it out in the recipe archives). To make this recipe special, garnish the top of each bowl of soup with additional roasted chiles and diced pears or apples, then drizzle with heavy cream or more olive oil. A bit of grated cheese wouldn’t be out of place either!


  • 1 large butternut squash or a small pie pumpkin, cut in half, seeds removed
  • 1 onion, chopped
  • 2 pears or apples, cored and quartered
  • 3 garlic cloves, peeled
  • 2 tablespoons olive oil
  • Salt to taste
  • 3 roasted chiles, peeled, seeded and chopped, plus more for
  • garnish
  • 4 vegetable bouillon cubes


Preheat oven at 400º F. Toss first five ingredients in a baking tray (nestle garlic and apples inside squash cavity if possible. Pour a cup of water on tray to help everything steam and cook for about 45-60 minutes until squash is tender. Scoop out contents of the squash halves, down to the skin. Combine squash with other ingredients and blend, adding water or stock to desired consistency (1-2 cups). Taste for salt and pepper. Serve hot, garnished as desired.

Submitted by Sara and Philippe, Tucson CSA