Butternut Squash Soup with Roasted Pumpkin Seeds

Introduction

Butternut Squash Soup with Roasted Pumpkin Seeds is a comforting, creamy, and velvety soup that perfectly balances natural sweetness and savory spices. This autumn-inspired dish is rich in flavor, beautifully vibrant in color, and topped with crunchy roasted pumpkin seeds for a delightful texture contrast. It’s ideal as a starter for a festive meal or as a warming, wholesome lunch or dinner during cooler months. The natural sweetness of butternut squash combined with aromatic spices and a touch of cream or coconut milk makes this soup both indulgent and healthy.

Why I Love This Recipe

I love this recipe because it turns simple, humble ingredients into a luxurious and comforting dish. The butternut squash becomes silky and smooth when cooked and blended, while the roasted pumpkin seeds add a satisfying crunch and nutty flavor. Every spoonful feels cozy and nourishing, making it perfect for chilly days. What’s truly special is how easy it is to prepare—yet it tastes like it belongs in a fine dining restaurant. This soup is not only delicious but also packed with vitamins, fiber, and antioxidants, making it both indulgent and wholesome.

Why It’s a Must-Try Dish

This soup is a must-try because it’s a perfect combination of flavor, texture, and nutrition. The naturally sweet butternut squash pairs beautifully with warming spices like nutmeg, cinnamon, or cumin, creating a comforting aroma and taste. Roasted pumpkin seeds on top add a delightful crunch and a visual appeal that makes the dish inviting. It’s versatile, suitable for vegetarians and vegans (with a dairy-free version), and ideal for cozy dinners, family gatherings, or holiday meals. Once you try this soup, you’ll understand why it’s a favorite for autumn and winter menus everywhere.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4–6 bowls
• Calories: ~180 kcal per serving
• Cuisine: American / Vegetarian
• Course: Starter / Main Course

Ingredients

For the Soup:

• 1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil or butter
• 4 cups vegetable broth (or chicken broth if not vegetarian)
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• Salt and black pepper, to taste
• ¼ cup heavy cream or coconut milk (optional, for creaminess)

For Roasted Pumpkin Seeds:

• ¼ cup raw pumpkin seeds (pepitas)
• 1 teaspoon olive oil
• Pinch of salt

Simple Cooking Directions

1. Roast or sauté onions and garlic until soft.
2. Add cubed butternut squash, broth, spices, salt, and pepper.
3. Simmer until squash is tender, about 20–25 minutes.
4. Blend soup until smooth and creamy. Stir in cream or coconut milk if desired.
5. Roast pumpkin seeds in a small pan with olive oil and salt until golden and crunchy.
6. Serve soup hot, topped with roasted pumpkin seeds.

Step-by-Step Recipe Preparation Method

Step 1: Prepare the Butternut Squash

• Peel, seed, and cube the squash into roughly 1-inch pieces.

Step 2: Sauté Aromatics

• In a large pot, heat olive oil or butter over medium heat.
• Add chopped onions and garlic. Sauté for 3–4 minutes until fragrant and translucent.

Step 3: Cook the Squash

• Add cubed butternut squash to the pot.
• Pour in the vegetable broth, and add nutmeg, cinnamon, salt, and pepper.
• Bring to a boil, then reduce heat to low and simmer for 20–25 minutes, until squash is soft and tender.

Step 4: Blend the Soup

• Use an immersion blender to puree the soup until smooth.
• Alternatively, transfer soup in batches to a blender.
• Stir in cream or coconut milk if desired for extra creaminess. Adjust seasoning.

Step 5: Roast the Pumpkin Seeds

• In a small skillet, heat olive oil over medium heat.
• Add pumpkin seeds and toast for 3–5 minutes, stirring frequently, until golden and crisp. Sprinkle with a pinch of salt.

Step 6: Serve

• Ladle soup into bowls and sprinkle roasted pumpkin seeds on top. Add a drizzle of cream if desired. Serve hot.

How to Serve

• Serve with warm crusty bread, garlic toast, or a fresh side salad.
• Garnish with fresh herbs such as parsley or thyme for extra flavor and color.

Additional Recipe Tips

• Roast the squash in the oven for deeper flavor before adding to the soup.
• Add a pinch of cayenne or smoked paprika for a spicy kick.
• Use coconut milk for a vegan-friendly version.
• Leftovers taste even better the next day as flavors meld.

Variations

1. Spiced Version: Add ginger, turmeric, or curry powder for warmth.
2. Apple Butternut Soup: Add 1 peeled, chopped apple for subtle sweetness.
3. Cheesy Version: Stir in grated Parmesan or cheddar for a creamy, savory twist.
4. Chunky Soup: Reserve some cooked squash cubes for texture rather than fully pureeing.

Freezing and Storage

• Refrigeration: Store in an airtight container for up to 4 days.
• Freezing: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Pumpkin Seeds: Store separately to retain crunchiness.

Special Equipment Needed

• Large soup pot or Dutch oven
• Immersion blender or regular blender
• Small skillet for roasting seeds
• Knife and cutting board

Conclusion

Butternut Squash Soup with Roasted Pumpkin Seeds is a comforting, nutritious, and visually stunning dish that’s perfect for cozy dinners, festive meals, or anytime you crave something warm and satisfying. With its velvety texture, rich flavors, and crunchy topping, this soup is a must-try for both vegetarians and meat-eaters alike. Easy to prepare, versatile, and packed with nutrients, it’s a recipe that will become a family favorite.

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Butternut Squash Soup with Roasted Pumpkin Seeds

Author: admin Cuisine: American Courses: Soups & Drinks

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Total Time 45 mins

Servings: 4 Calories: 180 kcal per serving

Description

Butternut Squash Soup with Roasted Pumpkin Seeds is a comforting, creamy, and velvety soup that perfectly balances natural sweetness and savory spices. This autumn-inspired dish is rich in flavor, beautifully vibrant in color, and topped with crunchy roasted pumpkin seeds for a delightful texture contrast.

Ingredients

Scale

1/2x 1x 2x 3x

For the Soup:

• 1 medium butternut squash (about 2–3 lbs)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil or butter
• 4 cups vegetable broth (or chicken broth if not vegetarian)
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• Salt and black pepper, to taste
• ¼ cup heavy cream or coconut milk (optional, for creaminess)

For Roasted Pumpkin Seeds:

• ¼ cup raw pumpkin seeds (pepitas)
• 1 teaspoon olive oil
• Pinch of salt

Instructions

1. tep 1: Prepare the Butternut Squash : Peel, seed, and cube the squash into roughly 1-inch pieces.
2. Step 2: Sauté Aromatics : In a large pot, heat olive oil or butter over medium heat.Add chopped onions and garlic. Sauté for 3–4 minutes until fragrant and translucent.
3. Step 3: Cook the Squash : Add cubed butternut squash to the pot.Pour in the vegetable broth, and add nutmeg, cinnamon, salt, and pepper.Bring to a boil, then reduce heat to low and simmer for 20–25 minutes, until squash is soft and tender.
4. Step 4: Blend the Soup : Use an immersion blender to puree the soup until smooth. Alternatively, transfer soup in batches to a blender.Stir in cream or coconut milk if desired for extra creaminess. Adjust seasoning.
5. Step 5: Roast the Pumpkin Seeds : In a small skillet, heat olive oil over medium heat. Add pumpkin seeds and toast for 3–5 minutes, stirring frequently, until golden and crisp. Sprinkle with a pinch of salt.
6. Step 6: Serve : Ladle soup into bowls and sprinkle roasted pumpkin seeds on top. Add a drizzle of cream if desired. Serve hot.

Keywords: Butternut Squash Soup with Roasted Pumpkin Seeds