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Creamy Spiced Butternut Squash Soup Recipe Easy Homemade with Toasted Pepitas

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A comforting and creamy butternut squash soup with a balanced blend of warm spices and a crunchy topping of toasted pepitas. Perfect for cozy dinners and easy to customize for various diets.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 3 pounds / 900g to 1.4kg), peeled and cubed
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 cups (32 fl oz / 950 ml) vegetable broth, low-sodium preferred
  • 1 cup (8 fl oz / 240 ml) full-fat coconut milk (can substitute with heavy cream or oat milk)
  • 2 tablespoons olive oil
  • Salt and pepper to taste (kosher salt recommended)
  • 1/2 cup (2 oz / 60g) pepitas (pumpkin seeds), toasted
  • Chopped fresh parsley or cilantro, optional garnish

Instructions

  1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon olive oil and a pinch of salt. Spread evenly on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized at the edges.
  2. While the squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent and soft.
  3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  4. Add the ground cumin, cinnamon, and nutmeg to the pot. Stir well and cook for 30 seconds to lightly toast the spices.
  5. Add the roasted squash to the pot along with the vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  6. Remove the pot from heat and use an immersion blender to puree the soup until smooth and creamy. For chunkier texture, pulse a few times. If using a regular blender, blend in batches carefully.
  7. Return the pot to low heat and stir in the coconut milk. Warm through without boiling. Taste and season with salt, pepper, and extra spice if desired.
  8. Toast the pepitas by spreading them on a baking sheet and baking at 350°F (175°C) for 5-7 minutes, stirring once halfway through, until golden and nutty.
  9. Ladle the soup into bowls and sprinkle generously with toasted pepitas. Garnish with chopped parsley or cilantro if using. Serve immediately.

Notes

Roasting the squash is key to developing deep, sweet flavors. Toast spices briefly to release aroma but avoid burning. Use an immersion blender for convenience and control over texture. Toast pepitas carefully to avoid burning. Adjust soup thickness by adding broth or simmering longer. Season gradually to taste.

Nutrition

Keywords: butternut squash soup, creamy soup, spiced soup, toasted pepitas, easy soup recipe, dairy-free soup, vegan soup, cozy dinner

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