Butternut Squash Pumpkin Sunshine Soup

Last year I signed up for the free local box from Greenling.  I was super excited to receive a giant bin of beautiful, fresh fall vegetables at my doorstep when I returned home from work.  I vowed to make all four recipes that came with the contents of the box.

My favorite recipe was the Butternut Squash Pumpkin soup.  The first time I made it, I brought some for my coworker to try.  She told me it tasted like sunshine, so I decided to call it Sunshine Soup.  I wanted to make a big batch this week so I can enjoy some now and freeze some for later.  If you are interested in a pictorial of soup made my an extremely talented and skilled chef, then you may need to find another blog.  If you would like to see a clueless 20-something sloppily make some soup, then please read on!

I doubled this recipe today, so I will provide the actual measurements from the recipe.  I don’t know why I ever think it is a good idea to double a recipe.  Logically, it seems like a great way to make more.  I don’t understand why it doesn’t always work out that way.  Either way, this soup is delicious and it hard to mess up.  However, preparing this soup does take a bit of work.  It could also be because I haven’t invested in a good set of knives and the ones I currently have are all pretty dull.  ANYHOO, this is how I make Sunshine Soup!

Ready to make some delicious soup!

Ready to make some delicious soup!

Sunshine Soup

1 Butternut Squash

2 Mini Pumpkins

1 Cup Leeks

2 Small Cloves Garlic

1/4 Cup Olive Oil

Salt & Pepper

5-6 Cups Vegetable Broth

2 Teaspoons Brown Sugar

A Few Pinches of Freshly Grated Nutmeg

1/4-1/2 Cup Cream

  • Preheat your oven to 375
  • Cut your butternut squash and pumpkins into 2 inch cubes.  Remove the seeds and “fibrous bits” (lol).
    • Now, I really struggled to find mini pumpkins in November.  Apparently, Fall is over once Halloween is over and the gourd selection becomes limited.  I have made this soup with canned pumpkin.  It is not the same.  I decided to use a pie pumpkin much to the Whole Foods cashier’s chagrin.  I explained that I will use it in the soup anyway and she looked at me like a three-headed monster.
    • Is there any rhyme or reason to the technique of cutting up a butternut squash?  Probably, but I have not figured it out.  I chopped away at these bad boys for an hour.
These look enough like 2 inch cubes

These look enough like 2 inch cubes


The fun part

The fun part

  • Chop the white parts of the leeks and peel the whole cloves of garlic
    • I never actually know where the “white part” of the leeks technically start, so I chop off anything that looks to be categorized as the “leafy part” and I use what’s left.
    • Want to know the trick to peeling garlic without having your hands smell like it for days?  Me too.
Beheading the leeks

Beheading the leeks

  • Arrange the butternut squash, pumpkin, leeks, and garlic on a baking tray. 
    • I lined my baking pans with foil and sprayed them with non-stick cooking spray because I hate cleaning.  (spoiler alert: I still had a lot to clean)
Ready for roasting!

Ready for roasting!

  • Season with olive oil, salt, and pepper.  Place in the oven and bake for 25-30 minutes.
    • I don’t own anything like an olive oil spritzer, a functional salt shaker, or an industrial strength pepper grinder.  I poured the olive oil on and hoped that it would somehow disperse during the baking process.
    • I gave up on using this dinky pepper grinder and grabbed the black pepper from my spice rack.  I quickly realized I was pouring on OREGANO and thought it might be a good idea to actually use pepper.  Luckily, it was not enough oregano to make a difference.
Seasoned to perfection

Seasoned to perfection minus that pinch of oregano

  • Once the squash is fork tender, remove and let cool
    • A FAIR WARNING: Do NOT put your face down by the oven when you open it to smell it because it will be tempting.  Steam will come out to destroy your face.  I am SO lucky that I still have eyelashes today.
    • It will smell wonderful.  Do not eat it all before it cools.
You can literally see the steam coming off

You can literally see the steam coming off

  • Once everything has cooled, use a spoon to scrape away the squash and pumpkin from the rind.  Place the squash, pumpkin, leeks, and garlic into a medium sized pot.
    • You will eat a lot during this process
    • The pumpkin will come right off the rind, but the squash leaves some gunk behind for you to eat
The hard part

The hard part


Ready to become soup!

Ready to become soup!

  • Warm up 3 cups of vegetable broth in a saucepan.
Please excuse my dirty stove

Please excuse my dirty stove

  • Season with freshly grated nutmeg
    • I am not sure what “freshly grated nutmeg” is, so I used Walmart ground nutmeg from a plastic jar
What is freshly grated nutmeg?

What is freshly grated nutmeg?

  • Use an immersion blender to mix ingredients together.  Keep adding broth until you reach your desired consistency.




  • Add more salt, pepper, and nutmeg and season to your liking.  Add 2 teaspoons of brown sugar and cream.  Let simmer for 30 minutes.
    • Luckily, I did not add oregano this time
    • I used fat free milk instead of cream.  Of course cream would have been better.
After (kind of)

After (kind of)

  • Serve in your bowl or mug of choice and enjoy by the fire!
    • I paired mine with an Asiago Sourdough and Applewood Smoked Cheddar grilled cheese sandwich.  Oh.  Em.  Gee.

A perfect dinner for a chilly fall night 🙂


Bon Appétit!

Thanks for stopping by!  See y’all next time…



One thought on “Butternut Squash Pumpkin Sunshine Soup

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