I absolutely love this soup! On my travels through Germany, one thing stood out: they truly make the best pumpkin (Kürbissuppe) soups I’ve ever tasted. Each bowl was so rich, comforting, and full of flavor that I couldn’t stop craving it long after leaving. What makes this version special is the roasted element — roasting the squash brings out a natural sweetness that makes every spoonful irresistible. Many traditional German recipes finish the soup with a sprinkle of roasted pumpkin seeds, adding a delightful crunch and that signature finishing touch. This roasted butternut squash soup is cozy, flavorful, and the perfect way to bring a little taste of Germany into your own kitchen.
What I love about travel is how it opens your mind to new ingredients, flavors, and eating habits. Experiencing what other cultures eat and enjoy is truly inspiring — and this German roasted butternut squash soup (Kürbissuppe) is a perfect example. It’s a recipe that captures the authentic flavors I fell in love with in Germany, but it’s also easy to make at home and doesn’t require a lot of fuss. Roasting the squash naturally sweetens the soup, while adding a touch of raw pumpkin balances it with freshness. The result is a cozy, flavorful, and satisfying soup that’s perfect for fall or anytime you crave comfort in a bowl. Give this recipe a try and bring a little taste of Germany to your kitchen — it’s simple, delicious, and guaranteed to impress!
Prep Time
10 minutes
Cook Time
50 minutes
Serves
4
Ingredients
- 1 large butternut squash
- 3-4 cups chicken stock
- 1 cups of white wine
- 1/4-1/2 cup of whipping cream
- 1 medium to large white onion
- 3 garlic cloves
- tbsp of butter
- nutmeg
- chilli flakes
- lemon ( 1/2) to taste
- Salt and pepper
Steps
1
Take a large squash and remove the skin. Cut it into small to medium pieces and place them in the oven at 360°F for 25 minutes, until the squash is soft, cooked, and slightly caramelized. Save about a cup of the raw squash and keep it aside.
2
In a large pot, heat a few tablespoons of oil over medium heat and sauté a chopped medium-to-large onion for about 15 minutes, until soft and translucent. Lower the heat slightly and stir in 3–4 minced garlic cloves, cooking just until fragrant. Add both the roasted and raw butternut squash, then pour in 1 cup of white wine and let it simmer for 5 minutes to build flavor. Add roughly 3 cups of chicken broth — just enough to mostly cover the squash — being careful not to add too much at first, as some liquid will reduce while simmering; you can always add more later if needed. The combination of roasted and raw squash creates a perfect balance of sweetness and freshness, resulting in a rich, flavorful soup that’s layered and comforting.
3
Cook for about 15 mins till the raw squash is cooked. Take a spoon and mash the squash in the broth, if you need to add a bit more you can. Add in salt and pepper. Take a hand blender and purred all the squash and broth. Add in some red pepper flakes and nutmeg.
4
Taste the soup and season with salt and pepper to your liking, then add a splash of fresh lemon juice, adjusting the amount to taste for a bright, balanced flavor.
5
Plate the soup, garnish as desired, and serve it hot. Top it with some roasted pumpkin seeds and a drizzle of good olive oil.
Step 1 : Peel and Cut Butternut Squash into Medium-Sized Pieces for Roasting
Steps 2- Fry the onions and garlic together.
Steps 3: Once onions are fried, add in raw squash and rest of the roasted squash
Step 4: Add in wine and then chicken stock
Step 5: Once the squash is cooked for a while and softened, blend the soup and finish with some cream
Step 6: Add in any spices, nutmeg, chilli to taste and top it with some pumpkin seeds
There’s something magical about a bowl of creamy roasted butternut squash soup (Kürbissuppe) — warm, comforting, and bursting with flavor. Inspired by my travels to Germany, where I discovered the best pumpkin soups I’ve ever tasted, this recipe brings that cozy, soul-warming experience right into your kitchen. Roasting the squash naturally enhances its sweetness, while a hint of raw pumpkin perfectly balances the flavours. Roasted German butternut squash soup (Kürbissuppe) is perfect for Thanksgiving, hosting a dinner party, or a cozy weeknight meal. You can easily make a large batch to enjoy throughout the week. It’s healthy, comforting, and absolutely delicious — a simple way to bring warmth and flavor to any table. Give it a try, and bring a little taste of Germany to your table!
Give this recipe a try and bring a little taste of Germany into your kitchen — I promise it’s simple, satisfying, and absolutely delicious. Don’t forget to share your creation in the comments or on social media, and let me know how you made it your own!