Print

Creamy Butternut Squash Soup Recipe Easy Homemade with Toasted Pepitas

creamy butternut squash soup - featured image
Print Recipe

A cozy, creamy butternut squash soup with a smooth texture and crunchy toasted pepitas, perfect for chilly evenings or anytime you need soothing warmth.

Ingredients

Scale
  • 2 pounds (900 grams) butternut squash, peeled, seeded, and cubed
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 medium carrots, chopped
  • 4 cups (950 ml) vegetable broth or chicken broth, low sodium
  • 1 cup (240 ml) coconut milk, full-fat recommended
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • Salt and freshly ground black pepper, to taste
  • 1/3 cup (50 grams) pepitas (pumpkin seeds)
  • 1/4 teaspoon smoked paprika (optional)
  • 1 tablespoon fresh thyme leaves (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Toss the cubed butternut squash and chopped carrots with 1 tablespoon olive oil, salt, pepper, and half the cumin and cinnamon. Spread evenly on the sheet and roast for 25-30 minutes, turning once halfway through, until tender and caramelized.
  2. While veggies roast, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until translucent and soft. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  3. Add the roasted vegetables to the pot along with the broth. Bring to a simmer and cook for 10 minutes to let flavors meld. Taste and adjust seasoning with salt, pepper, and remaining spices.
  4. Remove the pot from heat and use an immersion blender to puree until smooth and creamy. If using a regular blender, blend in batches, filling only halfway and venting the lid slightly to let steam out.
  5. Stir in the coconut milk, warming the soup gently over low heat without boiling. Adjust salt and pepper as needed.
  6. Toast the pepitas: Heat a small dry skillet over medium heat. Add pepitas and smoked paprika, stirring frequently until the seeds pop slightly and are golden brown, about 3-4 minutes. Remove from heat and set aside.
  7. Ladle soup into bowls and garnish generously with toasted pepitas and fresh thyme leaves. Serve warm.

Notes

Roasting the butternut squash and carrots is key to developing a deep, caramelized sweetness. Use a sharp knife and stable cutting board for peeling and cubing the squash safely. When blending hot soup, use an immersion blender or blend in small batches to avoid splatters. Add coconut milk at the end and warm gently to prevent curdling. If soup is too thick, add more broth or water to reach desired consistency. Toast pepitas with smoked paprika for a smoky crunch. Leftovers store well in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: butternut squash soup, creamy soup, toasted pepitas, autumn soup, vegan soup, dairy-free soup, easy soup recipe, comfort food

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