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Creamy Roasted Butternut Squash Soup Recipe with Toasted Pumpkin Seeds

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A cozy, creamy roasted butternut squash soup with a subtle sweet flavor and toasted pumpkin seeds for crunch. Perfect for chilly evenings and family gatherings.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 3 pounds / 900g to 1.4kg), peeled, seeded, and cubed
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, chopped
  • 3 large garlic cloves, minced
  • 4 cups vegetable broth (960 ml), preferably low sodium
  • ½ cup heavy cream or coconut milk (120 ml)
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg (optional)
  • Salt and black pepper to taste
  • ¼ cup pumpkin seeds (pepitas), toasted (30 g)
  • A few sprigs fresh thyme or sage, or 1 teaspoon dried (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Peel, seed, and cube the butternut squash into roughly 1-inch pieces. Toss with 1 tablespoon olive oil and a pinch of salt. Spread evenly on the baking sheet.
  3. Toss chopped onion and garlic with remaining 1 tablespoon olive oil and a pinch of salt. Spread alongside the squash or in a separate section of the pan.
  4. Roast for 25-30 minutes, stirring halfway through, until squash is tender and caramelized and onions are golden. Watch garlic to avoid burning.
  5. Transfer roasted vegetables to a large pot or Dutch oven. Add vegetable broth and fresh thyme or sage if using. Simmer gently for 10 minutes.
  6. Remove herbs. Blend soup with immersion blender or in batches in a blender until silky smooth, about 2-3 minutes. Add more broth or water if too thick.
  7. Stir in heavy cream or coconut milk, cinnamon, and nutmeg. Season with salt and pepper. Warm gently over low heat for 5 minutes without boiling.
  8. Toast pumpkin seeds in a small dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant. Remove from heat immediately.
  9. Ladle soup into bowls and garnish with toasted pumpkin seeds. Optionally drizzle olive oil or sprinkle fresh herbs. Serve hot.

Notes

Use firm, bright orange butternut squash with no soft spots for best flavor. Toast pumpkin seeds just until fragrant to avoid bitterness. For dairy-free, substitute heavy cream with coconut milk or cashew cream. Freeze soup before adding cream for up to 3 months.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted squash, pumpkin seeds, fall soup, cozy soup, dairy-free soup option, vegan soup

Find it online: https://jodierecipes.com/creamy-roasted-butternut-squash-soup-recipe-with-toasted-pumpkin-seeds-easy-and-delicious/