Sweet Dumpling and Butternut Squash Soup

In celebration of all things fall, I decided to make my squash soup. Soups are one of my favorite foods to eat  this time of year. They are easy to make and you can let them cook for a while. Whenever I have no obligations for the day, I will take a couple of hours to make a soup. I love having the aromas from the spices fill my apartment.


A little less than a year ago, I made the first version of this soup. I was very proud of it but I forgot to write down the recipe. I’ve made it about five times since then and each time the soup took on a new flavor. Sometimes it was too sweet or there was way too much cinnamon. One time, I made a vegetable broth into the soup, put way too much salt in the broth and the soup turned out very salty and almost inedible. When I made the new version of this soup, I decided that I would take my time, record every part of the recipes and take lots of pictures in case I forgot a step.



One of my favorite ingredients in this recipe are the shallots. When I saw them in the grocery store, I was kind of skeptical about buying them. I wasn’t too sure about the flavor, especially since I used red onions in the previous versions. Adding the shallots to the recipe really added to the natural sweet flavors of the squash. Also, roasting the squash before hand made a huge difference in flavor.



In my opinion, this has to be the best version of my soup. It is not too sweet and is very aromatic. I think that it shows how much I have improved as a chef, and how much more I need to learn.


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Sweet Dumpling and Butternut Squash Soup
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Sweet Dumpling and Butternut Squash Soup
Print Recipe
  • 2 large halves butternut squash You can also use one butternut squash
  • 1 small sweet dumpling squash
  • 5 tablespoons olive oil
  • 1 cup water
  • 1 can coconut milk
  • 3 shallots sliced
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1/2 teaspoons cinnamon
  • 1/2 teaspoons nutmeg
  • 4 cloves garlic minced
  1. Preheat your convection oven at 180 degrees Celsius, or 350 degrees Fahrenheit.
  2. Cut the sweet dumpling squash and butternut squash in half. Put them on a sheet pan and drizzle them with three tablespoons of olive oil.
  3. Place the pan in the oven and roast the squash for fifty minutes. Once done, remove the pan from the oven and allow it to cool for twenty minutes.
  4. When the squash is cool enough to handle, scrape out the seeds and the stringy parts and place them to the side. Next, remove the rest of the squash from the peel and place them in a bowl.
  5. On medium-low heat, warm a medium sized pot and add the remaining olive oil, shallots and garlic. Allow the garlic and shallots to cook for three minutes, consistently stirring them.
  6. Then, add the water, coconut milk, squash and spices to the pot. Turn the heat down to low and allow it to cook for fifteen minutes.
  7. The soup will be very hot, so allow it to cool for three minutes before blending. Lastly, place the soup in a blender and blend it for one minute.
Recipe Notes
  • If you roast the squash ina regular oven at 200 degrees Celcius, or 400 degrees Fahrenheit, it could take only twenty-five to thirty minutes instead of fifty.
  • If you cannot find a sweet dumpling squash, you can use a regular sugar pumpkin. I have used both and they work fine.
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