Butternut Squash Soup with Roasted Seeds

Introduction

Butternut Squash Soup with Roasted Seeds is a warm, velvety, and nourishing dish that brings comfort to every spoonful. The soup is made with roasted butternut squash blended into a smooth, creamy texture, lightly seasoned with aromatic herbs and spices. What makes it truly special is the garnish of crispy roasted squash seeds, which add a nutty crunch that perfectly balances the creaminess of the soup.

This dish is not just about flavor — it’s about the seasonal coziness it evokes. It’s an ideal autumn and winter recipe, perfect for holiday dinners, cozy evenings, or even as a starter for elegant gatherings.

Why I Love This Recipe

I absolutely love this recipe because it’s wholesome, flavorful, and comforting. The natural sweetness of butternut squash paired with savory herbs makes the soup both refreshing and hearty. The roasted seeds are my favorite part — they add texture, extra nutrition, and a beautiful finishing touch that makes the dish look and taste gourmet.

I also love that it’s a make-ahead friendly recipe — you can prepare a big batch and enjoy it over a few days. It’s also very versatile; you can make it vegan, keep it creamy, or add spices to suit your mood. It’s one of those recipes that feels indulgent but is actually very healthy.

Why It’s a Must-Try Dish

• Comforting & Nourishing: Perfect for chilly days and cozy meals.
• Healthy & Wholesome: Rich in fiber, vitamins A & C, and antioxidants.
• Elegant Yet Simple: Looks like a gourmet dish but is easy to prepare.
• Make-Ahead Friendly: Great for meal prep and freezer storage.
• Beautiful Presentation: The roasted seeds make it restaurant-worthy.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes
• Servings: 4
• Calories (approx.): 220 kcal per serving
• Cuisine: Western / American
• Course: Soup / Starter / Main (light meal)

Ingredients

For the Soup:

• 1 medium butternut squash (about 1 kg), peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 medium carrot, chopped
• 1 celery stick, chopped
• 4 cups vegetable broth (or chicken broth)
• 1/2 tsp dried thyme (or 1 tsp fresh thyme)
• 1/2 tsp ground nutmeg (optional, for warmth)
• 1/2 cup heavy cream or coconut milk (for vegan option)
• Salt and pepper to taste

For Roasted Seeds:

• Seeds from the butternut squash (cleaned and rinsed)
• 1 tsp olive oil
• 1/4 tsp paprika or chili powder
• Pinch of salt

Garnish (optional):

• Fresh parsley or thyme leaves
• A drizzle of cream or coconut milk

Simple Cooking Directions

1. Roast or sauté squash with aromatics.
2. Simmer with broth and herbs.
3. Blend into a creamy soup.
4. Roast seeds until golden and crisp.
5. Serve hot, garnished with seeds and herbs.

Step-by-Step Recipe Preparation

1. Prepare Butternut Squash:

• Peel, deseed, and cube the squash. Reserve the seeds for roasting.

2. Cook the Base:

• Heat olive oil in a large pot. Add onion, garlic, carrot, and celery. Sauté for 5–6 minutes until softened.

3. Add Squash and Simmer:

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

4. Blend the Soup:

• Using an immersion blender, puree the soup until smooth and creamy.
• Stir in cream (or coconut milk for vegan) and adjust seasoning.

5. Roast the Seeds:

• Preheat oven to 180°C (350°F).
• Rinse seeds well, pat dry, and toss with olive oil, paprika, and salt.
• Spread on a baking sheet and roast for 10–12 minutes, shaking halfway, until golden and crunchy.

6. Serve:

• Ladle soup into bowls. Top with roasted seeds, fresh herbs, and a swirl of cream if desired.

How to Serve

• Serve hot with crusty bread, garlic bread, or a side salad.
• Makes a perfect starter for a Thanksgiving or Christmas dinner.
• Pair with a grilled cheese sandwich for a cozy lunch or light dinner.

Additional Recipe Tips

1. Roast the butternut squash before adding to the soup for deeper flavor.
2. Use coconut milk for a vegan, dairy-free version.
3. Always blend the soup in small batches if using a regular blender (to avoid pressure build-up).
4. Add a pinch of cinnamon or curry powder for a unique twist.
5. Don’t throw away seeds — roasting them adds both flavor and nutrition!

Variations

• Spiced Version: Add curry powder, cumin, or ginger for warmth.
• Extra Creamy: Add potatoes or cashews while cooking.
• Light & Fresh: Skip cream and finish with a splash of lemon juice.
• Gourmet Touch: Drizzle with truffle oil before serving.

Freezing and Storage

• Refrigeration: Store soup in an airtight container for up to 4 days.
• Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge.
• Seeds: Best enjoyed fresh; they lose crispness if stored too long.

Special Equipment Needed

• Large soup pot or Dutch oven
• Immersion blender (or high-speed blender)
• Baking sheet (for roasting seeds)
• Sharp knife for peeling squash

Conclusion

Butternut Squash Soup with Roasted Seeds is a comforting, creamy, and nourishing dish that’s as beautiful as it is delicious. It’s the kind of recipe that makes cold evenings warmer and festive dinners brighter. With its smooth texture, rich flavor, and crunchy roasted seed topping, it’s a must-try soup that combines health and indulgence in one bowl.