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Creamy Roasted Squash Soup with Toasted Pepitas

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This velvety roasted butternut squash soup is made with simple, wholesome ingredients and topped with crunchy toasted pepitas. It’s the perfect starter for fall and winter dinner parties, offering a balance of sweet, savory, and nutty flavors.

Ingredients

Scale
  • 2 medium butternut squash (about 3 pounds total), peeled, seeded, and cut into 1-inch cubes
  • 1 large yellow onion, roughly chopped
  • 4 garlic cloves, smashed
  • 6–8 fresh sage leaves
  • 3 tablespoons olive oil
  • 4 cups low-sodium vegetable broth
  • 1/2 cup full-fat coconut milk
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper to taste
  • 1/2 cup raw unsalted pepitas

Instructions

  1. Preheat your oven to 400°F (200°C). Position a rack in the middle of the oven.
  2. On a large rimmed baking sheet, toss the cubed squash, chopped onion, smashed garlic cloves, and fresh sage leaves with the olive oil. Spread in a single layer. Season generously with salt and pepper. Roast for 30-35 minutes, stirring halfway through, until the squash is tender and caramelized around the edges.
  3. While the vegetables roast, toast the pepitas in a small dry skillet over medium heat, shaking frequently, for 3-4 minutes until they pop and smell nutty. Remove from pan immediately and set aside.
  4. When the vegetables are done, remove the sage leaves (discard or crumble for garnish). Transfer the roasted squash, onion, and garlic to a large pot or Dutch oven, scraping in all the caramelized bits.
  5. Add the vegetable broth to the pot. Bring to a gentle simmer over medium heat, then reduce heat to low and cook for 5 minutes.
  6. Add the coconut milk, maple syrup, and apple cider vinegar. Stir to combine.
  7. Blend the soup until smooth using an immersion blender directly in the pot, or let cool slightly and blend in batches in a regular blender. Return blended soup to the pot.
  8. Taste and adjust seasoning with more salt, pepper, or apple cider vinegar as needed.
  9. Serve warm, topped with toasted pepitas and optional crumbled crispy sage leaves.

Notes

For best flavor, roast the squash until caramelized. The soup tastes even better the next day. Store pepitas separately to maintain crunch. If soup is too thick, add more broth or water after blending.

Nutrition

Keywords: butternut squash soup, roasted squash soup, creamy soup, vegan soup, fall soup, dinner party starter

Find it online: https://novanosh.com/creamy-roasted-squash-soup-with-toasted-pepitas/