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Cozy Creamy Roasted Squash Soup with Crunchy Pepitas

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A last-minute potluck panic turned into a winning recipe! This creamy roasted butternut squash soup is rich, dairy-free, and topped with crunchy pepitas. Simple ingredients and easy steps make it a family favorite.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, whole and unpeeled
  • 3 tablespoons olive oil, divided
  • 3 cups vegetable broth, low-sodium
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup full-fat coconut milk (from a can)
  • 1/2 cup raw pepitas (pumpkin seeds)
  • 1 tablespoon olive oil (for pepitas)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt (for pepitas)
  • Pinch of cayenne pepper (optional)
  • Fresh thyme or sage leaves for garnish (optional)
  • A drizzle of olive oil or coconut cream for garnish (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the squash: Cut the butternut squash in half where the narrow neck meets the bulbous bottom. Peel both pieces with a vegetable peeler, then cut them in half lengthwise. Scoop out the seeds and stringy bits. Cut the flesh into 1-inch cubes.
  3. Roast the vegetables: Spread the squash cubes, chopped onion, and whole garlic cloves on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Toss to coat evenly. Spread in a single layer. Roast for 25-30 minutes, flipping halfway through, until the squash is tender and browned at the edges. The garlic cloves should feel soft when squeezed.
  4. Toast the pepitas: While the vegetables roast, heat a small skillet over medium heat. Add the pepitas and toast them dry for 2-3 minutes, shaking the pan frequently, until they start to pop and smell nutty. Transfer to a bowl, then toss with 1 tablespoon olive oil, smoked paprika, 1/4 teaspoon salt, and cayenne if using. Set aside.
  5. Blend the soup base: When the vegetables are done, let them cool for 5 minutes. Squeeze the roasted garlic cloves out of their skins into a large pot or Dutch oven. Add the roasted squash and onion. Pour in the vegetable broth. Use an immersion blender to puree until completely smooth. If using a regular blender, work in batches and hold the lid with a kitchen towel to prevent splatters.
  6. Finish the soup: Place the pot over medium heat. Stir in the coconut milk, nutmeg, and remaining 1/2 teaspoon of salt. Taste and adjust seasoning. Let it simmer gently for 5-10 minutes to let the flavors meld. If too thick, add more broth or water a splash at a time.
  7. Serve: Ladle the soup into bowls. Top with a generous sprinkle of crunchy pepitas and a few fresh thyme leaves if you have them. A drizzle of olive oil or extra coconut cream makes it look pretty.

Notes

Don’t skip the roasting step—it gives the soup deep, sweet flavor. Watch the pepitas carefully as they burn quickly. Season in layers for best flavor. This soup tastes even better the next day. Store soup and pepitas separately to keep pepitas crunchy.

Nutrition

Keywords: roasted squash soup, creamy squash soup, butternut squash soup, pepitas, vegan soup, gluten-free soup, dairy-free soup, fall soup, easy soup recipe

Find it online: https://zorbmeal.com/cozy-creamy-roasted-squash-soup-with-crunchy-pepitas/