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Creamy Roasted Butternut Squash Soup Recipe Easy Homemade with Toasted Pepitas

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Velvety smooth and creamy roasted butternut squash soup with toasted pepitas for a perfect balance of creamy texture and crunchy contrast. Ideal for cozy fall and winter meals.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds / 1.4 kg), peeled, seeded, and cubed
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth (1 liter), homemade or low-sodium store-bought
  • ½ cup (120 ml) heavy cream or coconut milk
  • ¼ teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • ½ cup (about 60 g) pepitas (pumpkin seeds), toasted

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Peel, seed, and cut the butternut squash into roughly 1-inch (2.5 cm) cubes. Toss the cubes with 1 tablespoon olive oil and a pinch of salt on the baking sheet.
  3. Spread the cubes in a single layer and roast for 25-30 minutes, turning once halfway through, until tender and caramelized around the edges.
  4. While the squash roasts, heat a small skillet over medium heat. Add the pepitas and toast, stirring frequently, for 3-5 minutes until they start to pop and darken slightly. Remove from heat and set aside.
  5. In a large pot or Dutch oven, heat the remaining 1 tablespoon olive oil over medium heat. Add the diced onion and cook for 5-7 minutes until translucent and soft.
  6. Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
  7. Transfer the roasted butternut squash to the pot with onions and garlic. Pour in the vegetable broth and bring to a gentle simmer. Cook for 10 minutes to marry the flavors.
  8. Use an immersion blender to purée the soup until smooth and creamy. If using a countertop blender, blend in batches carefully.
  9. Stir in the heavy cream or coconut milk, ground nutmeg, salt, and pepper. Simmer for 2-3 minutes more. Adjust seasoning to taste.
  10. Ladle the soup into bowls and sprinkle generously with toasted pepitas. Optionally drizzle with olive oil before serving.

Notes

If soup is too thick after blending, add more broth or water to reach desired consistency. Roast squash longer for deeper caramelization but watch to avoid burning. Toast pepitas until they pop for best flavor and crunch. For vegan version, substitute heavy cream with coconut milk or cashew cream. Season gradually to avoid over-salting.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted squash, toasted pepitas, fall soup, winter soup, vegetarian soup, gluten-free soup, dairy-free option

Find it online: https://prismtaste.com/creamy-roasted-butternut-squash-soup-recipe-easy-homemade-with-toasted-pepitas/