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Cozy Creamy Roasted Squash Soup with Toasted Pepitas

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A soul-soothing, creamy roasted butternut squash soup with caramelized flavors and a nutty crunch from toasted pepitas. Perfect for chilly evenings, this easy recipe comes together in under an hour with simple ingredients.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 lbs), halved and seeded
  • 1 large yellow onion, quartered
  • 3 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground nutmeg
  • 4 cups vegetable broth (or chicken broth)
  • ½ cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 tablespoon maple syrup (optional)
  • ⅓ cup pepitas (pumpkin seeds)
  • 1 teaspoon olive oil (for pepitas)
  • Pinch of salt (for pepitas)
  • Pinch of smoked paprika (optional, for pepitas)
  • Extra swirl of cream (for garnish, optional)
  • Fresh thyme or sage leaves (for garnish, optional)
  • Drizzle of good olive oil (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Carefully halve the butternut squash lengthwise. Scoop out the seeds and stringy bits. Place the squash halves cut-side up on the baking sheet.
  3. Arrange the quartered onion and peeled garlic cloves around the squash. Drizzle everything with 2 tablespoons olive oil, then sprinkle with salt, pepper, cumin, and nutmeg. Rub the oil and spices over the squash flesh and onion.
  4. Roast for 40-50 minutes, until the squash is fork-tender and edges are caramelized.
  5. While the squash roasts, heat a small skillet over medium heat. Add pepitas and toast for 2-3 minutes until they start to pop and smell nutty. Drizzle with 1 teaspoon olive oil, sprinkle with salt and smoked paprika, toss to coat, and set aside.
  6. Once the squash is cool enough to handle (about 10 minutes), scoop the flesh away from the skin. Discard the skin. Transfer the roasted squash, onion, and garlic to a large pot or Dutch oven. Add the vegetable broth.
  7. Using an immersion blender, blend the soup directly in the pot until completely smooth. If using a regular blender, work in batches, filling no more than halfway. Remove the center cap from the lid and cover with a towel to let steam escape. Blend until velvety smooth.
  8. Place the pot over medium-low heat. Stir in the heavy cream (or coconut milk) and maple syrup if using. Warm through for about 5 minutes, stirring occasionally. Taste and adjust seasoning.
  9. Ladle the soup into bowls. Top with toasted pepitas. Add a swirl of extra cream, fresh thyme leaves, or a drizzle of olive oil if desired. Serve hot.

Notes

Don’t skip the roasting step—it caramelizes the squash and deepens the flavor. Watch the pepitas carefully as they burn quickly. For best results, make the soup a day ahead; flavors deepen overnight. Freeze without cream for best texture.

Nutrition

Keywords: roasted squash soup, creamy butternut squash soup, fall soup, winter soup, easy soup recipe, vegetarian soup, gluten-free soup

Find it online: https://lucastable.com/cozy-creamy-roasted-squash-soup-with-toasted-pepitas/