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Creamy Roasted Squash Soup with Toasted Pepitas

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This creamy roasted squash soup is a warm hug on a cold day, featuring deeply caramelized butternut squash blended into a velvety, nourishing soup with a hint of smoke and spice, topped with crunchy toasted pepitas.

Ingredients

Scale
  • 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 4 cups vegetable broth
  • 1/2 cup full-fat coconut milk or heavy cream
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup raw pepitas (pumpkin seeds)
  • 1 teaspoon olive oil (for pepitas)
  • 1/4 teaspoon smoked paprika (for pepitas)
  • Pinch of salt (for pepitas)

Instructions

  1. Preheat your oven to 400°F (200°C). Peel the butternut squash, cut it in half lengthwise, scoop out the seeds, and cut the flesh into 1-inch cubes. Toss the cubes with 1 tablespoon of the olive oil, a good pinch of salt, and a few grinds of black pepper.
  2. Spread the squash cubes in a single layer on a baking sheet. Roast for 25-35 minutes, flipping halfway through, until tender and deeply caramelized on the edges. Let cool slightly.
  3. While the squash roasts, heat 1 teaspoon olive oil in a small skillet over medium heat. Add the pepitas and cook, stirring constantly, for 2-3 minutes until they start to pop and turn golden brown. Immediately transfer to a small bowl and toss with 1/4 teaspoon smoked paprika and a pinch of salt. Set aside.
  4. In a large soup pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, for 5-7 minutes until soft and translucent. Add the minced garlic, cumin, smoked paprika, and cayenne (if using) and cook for another minute until fragrant.
  5. Add the roasted squash cubes and vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes.
  6. Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until completely smooth and velvety. (If using a regular blender, work in batches, filling no more than halfway, and let steam escape.)
  7. Stir in the coconut milk or heavy cream. Taste and adjust seasoning with salt and pepper. If too thick, add more broth or water to reach desired consistency.
  8. Ladle the soup into bowls. Top each bowl with a generous sprinkle of toasted pepitas and a drizzle of olive oil or extra coconut milk if desired.

Notes

Don’t skip the roasting step—it’s key for deep caramelized flavor. When blending hot soup, let steam escape to avoid splatters. Taste and adjust salt as needed; a squeeze of lemon juice can brighten flavors. For thicker soup, simmer uncovered after blending. For thinner soup, add more broth.

Nutrition

Keywords: creamy roasted squash soup, butternut squash soup, fall soup, vegan soup, gluten-free soup, roasted squash, pepitas, comfort food

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