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Butternut Squash and Pumpkin Soup



For the Crust Topper:

  • 2 cups All-Purpose Flour
  • 1/2 teaspoon Salt
  • 14 tablespoons Butter, cold and cubed
  • 1/4 cup Yogurt
  • 1/4 cup Water
  • 1 tablespoon Vinegar (white wine or regular)
  • 1 Egg (for egg wash)

For the Soup:

  • 4 cups Vegetable Broth (or preferred broth)
  • 1 Butternut Squash
  • 6 Large Carrots
  • 3/4 cup Pumpkin Puree
  • 1 Whole Yellow or White Onion
  • 4 Garlic Cloves
  • 5 Sprigs of Fresh Thyme
  • Salt and Pepper to taste


1. Preparing the Crust Topper:

  • In a stand mixer, combine the all-purpose flour and salt. Add the cold, cubed butter to the flour mixture and mix on low speed until it forms a crumbly texture.
  • In a separate bowl, mix together the yogurt, water, and vinegar. Slowly pour the liquid mixture into the flour mixture while mixing on low speed until the dough starts to come together. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

2. Preparing the Soup:

  • Preheat the oven to 375°F.
  • Peel and cube the butternut squash and carrots. Place them on a baking sheet lined with parchment paper.
  • Chop the onion into large chunks and add it to the baking sheet along with the garlic cloves and thyme sprigs. Drizzle with oil and sprinkle with salt. Roast for 35 to 40 minutes or until the vegetables are tender.
  • Once roasted, transfer the vegetables to a blender or large bowl for immersion blending. Add the vegetable broth and pumpkin puree. Season with salt and pepper to taste, then blend until smooth.

3. Assembling and Baking:

  • Remove the dough from the refrigerator and roll it out on a floured surface. Cut the dough into circles large enough to cover your oven-safe bowls, leaving some overhang.
  • Fill each bowl with the prepared soup, about 3/4 full.
  • Place the dough circles on top of each bowl, gently pressing down the edges. Cut four slits in the dough to allow steam to escape. Brush the dough with the beaten egg.
  • Bake for 35 minutes or until the crust is golden brown and flaky.
  • Serve hot and enjoy this comforting Butternut Squash and Carrot Soup with its delicious flaky crust topper!
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