Roasted Butternut Squash Soup with Pepitas

Butternut Squash Soup

Roasting butternut squash in halves gives this soup a savory, lightly caramelized flavor without peeling and cubing hard raw squash. The tender flesh blends with onion, garlic, sage, and vegetable broth into a thick, silky soup. Start with less broth so you can control the texture after blending.

The soup base contains no dairy. To finish each bowl, add a visible cream swirl, toasted pepitas, and chopped parsley just before serving.

Ingredients for Butternut Squash Soup

• 2 medium butternut squash, about 4 1/2 to 5 lb total (about 2.2kg)
• 2 tablespoons olive oil, divided
• 1 large yellow onion, diced (about 200g)
• 3 garlic cloves, minced
• 1 tablespoon finely chopped fresh sage
• 1/4 teaspoon ground nutmeg
• 3 to 4 cups low-sodium vegetable broth, warmed
• 1 1/4 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1/3 cup heavy cream or crème fraîche, for serving (about 80g)
• 1/3 cup toasted pepitas, for serving (about 40g)
• 2 tablespoons finely chopped fresh parsley, for serving

Keep the fourth cup of broth in reserve until after blending. Squash yields vary, and low-sodium broth leaves room to adjust the seasoning at the end.

How to Make Roasted Butternut Squash Soup

1. Prepare the squash: Preheat the oven to 400°F (205°C). Halve the squash lengthwise on a stable cutting board and scrape out the seeds and stringy centers. Rub the cut sides with 1 tablespoon olive oil and season lightly with some of the salt and pepper. Place cut-side down on a parchment-lined rimmed baking sheet.
2. Roast until tender: Roast uncovered for 45 to 55 minutes, starting to check at 45 minutes. A knife should slide easily through the thickest part, including the neck, and the flesh should scoop easily from the skin. Let cool for 5 to 10 minutes, then scoop out the flesh.
3. Cook the aromatics: Heat the remaining 1 tablespoon olive oil in a 5- to 6-quart soup pot over medium heat. Add the onion and a pinch of the salt. Cook for 6 to 8 minutes, stirring occasionally, until soft and translucent. Add the sage, nutmeg, and garlic for the final 30 seconds, stirring until fragrant. Keep the garlic pale so it does not turn bitter.
4. Blend the soup: Add the roasted squash and 3 cups of warm broth to the pot. Remove from the heat or turn the heat to low, then purée with an immersion blender until smooth, with no visible chunks or fibers. Add more warm broth a little at a time only if needed. The soup should coat a spoon but still pour slowly.
5. Warm and season: Heat the soup over medium-low for 5 to 10 minutes, stirring occasionally, until hot throughout and gently simmering. Avoid a hard boil. Taste and add the remaining salt and pepper as needed.
6. Finish each bowl: Ladle into wide white bowls. Drizzle the cream or crème fraîche in a loose swirl over each serving, cluster the toasted pepitas near the center, and scatter parsley over the surface. Serve immediately so the cream stays distinct and the pepitas stay crunchy.

How to Keep the Soup Thick and Silky

Blend with 3 cups of broth before deciding whether to add the fourth; if the squash yields less flesh than expected, start with a little less. For a thinner soup, blend in warm broth a few tablespoons at a time. If it becomes too thin, simmer gently, uncovered, stirring often, until it reduces slightly.

If the soup tastes flat after blending, adjust the salt and pepper. If it tastes overly sweet or heavy, stir in 1 to 2 teaspoons of lemon juice or apple cider vinegar, then taste again.

How to Blend Hot Soup Safely

An immersion blender purées the soup in the pot without transferring hot liquid. If using a countertop blender, let the soup cool briefly off the heat and work in small batches. Fill the blender no more than halfway, vent the lid according to its instructions, and cover the lid with a kitchen towel. Do not tightly seal a blender full of hot soup; trapped steam can force the lid open.

Serving and Dairy-Free Options

Toasted chopped hazelnuts can replace the pepitas. For a dairy-free serving, use a thick unsweetened plant-based cream for the white swirl, or omit the swirl and finish with olive oil, pepitas, and parsley. Omitting the swirl changes the appearance of the main serving.

Serve with crusty bread or a simple green salad. For another plant-forward soup, try this Vegan Garlic Chickpea Soup with Kale.

Make-Ahead, Storage, and Reheating

Cool the ungarnished soup and refrigerate it in an airtight container for a few days. Keep the cream, pepitas, and parsley separate. Reheat over medium-low heat, stirring occasionally, until hot throughout; add a splash of broth if the soup has thickened.

For longer storage, freeze the ungarnished soup in portions with room for expansion. Thaw before reheating gently on the stovetop, then add the cream, pepitas, and parsley to each bowl.

Nutrition

Approximate nutrition per serving, based on 6 servings and 3 cups of broth, including the cream, pepitas, and parsley: 270 calories, 6g protein, 13g fat, and 38g carbohydrates. Approximate values per 100g of prepared soup: 65 calories, 1g protein, 3g fat, and 9g carbohydrates. Values vary with squash yield, broth added, and moisture lost during cooking.