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Quick Creamy Roasted Squash Soup with Pepitas

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This quick and easy roasted squash soup comes together in about 35 minutes, using high-heat roasting to create a deep, caramelized flavor. It’s the perfect weeknight comfort food that tastes like it simmered for hours.

Ingredients

Scale
  • 1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon unsalted butter (or olive oil for dairy-free)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups (960ml) low-sodium vegetable broth (or chicken broth)
  • 1/2 cup (120ml) whole milk or canned coconut milk (full-fat)
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1/3 cup (45g) raw pepitas (pumpkin seeds)
  • 1 teaspoon olive oil
  • A pinch of salt and smoked paprika (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Peel the butternut squash, cut it in half lengthwise, scoop out the seeds, and cut the flesh into 1-inch cubes.
  2. On a baking sheet, toss the cubed squash with olive oil, salt, and pepper. Spread in a single layer and roast for 20-25 minutes, flipping halfway, until tender and deeply browned.
  3. While the squash roasts, heat a small skillet over medium heat. Add olive oil and pepitas. Cook, stirring constantly, for 2-3 minutes until fragrant and golden. Remove from pan and sprinkle with salt and smoked paprika. Set aside.
  4. When the squash is almost done, melt butter in a large pot over medium heat. Add chopped onion and cook for 4-5 minutes until soft. Add minced garlic and cook for 30 seconds until fragrant.
  5. Add the roasted squash to the pot with the onions and garlic. Pour in the vegetable broth and bring to a gentle simmer. Cook for 5-10 minutes to meld flavors.
  6. Remove the pot from heat. Using an immersion blender, blend the soup until completely smooth. (If using a regular blender, let cool slightly, then blend in batches, never filling more than halfway.)
  7. Stir in the milk or coconut milk and ground nutmeg. Taste and adjust seasoning with salt and pepper. Ladle into bowls and top with toasted pepitas.

Notes

Don’t be afraid of a little char on the squash—it adds smoky, nutty flavor. For a thicker soup, simmer uncovered for 10-15 minutes after blending. This soup tastes even better the next day. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: squash soup, creamy soup, roasted squash, quick soup, weeknight dinner, fall soup, butternut squash soup

Find it online: https://tinastirs.com/quick-creamy-roasted-squash-soup-with-pepitas/