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Creamy Roasted Butternut Squash Soup Recipe Easy Homemade with Toasted Pepitas

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A cozy, creamy roasted butternut squash soup with caramelized sweetness and a crunchy toasted pepita topping. Perfect for fall and winter, this soup is nourishing, flavorful, and easy to make.

Ingredients

Scale
  • 1 medium butternut squash (about 2 to 3 pounds), peeled, seeded, and cubed
  • 2 tablespoons olive oil, for roasting
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable or chicken broth (low-sodium preferred)
  • ½ cup heavy cream or coconut milk (120 ml), optional for creaminess
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • ½ cup raw pepitas (pumpkin seeds), for toasting and topping
  • 1 teaspoon fresh thyme or sage, chopped (optional, for garnish or roasting)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
  2. Peel, seed, and cut the butternut squash into roughly 1-inch cubes, keeping pieces uniform.
  3. Toss the squash cubes with 2 tablespoons olive oil, salt, pepper, and optional fresh thyme or sage. Spread in a single layer on the baking sheet.
  4. Roast the squash for 25-30 minutes, turning once halfway through, until tender and caramelized on the edges but not burnt.
  5. While the squash roasts, heat a large soup pot over medium heat. Add a splash of olive oil and sauté the diced onion until translucent and slightly golden, about 7-8 minutes.
  6. Add the minced garlic and cook for another 1-2 minutes, avoiding burning.
  7. Transfer the roasted squash to the pot along with the broth. Stir in ground cinnamon and nutmeg. Bring to a gentle simmer and cook for 10 minutes to meld flavors.
  8. Remove from heat and blend the soup until smooth using an immersion blender or countertop blender in batches.
  9. Return the soup to low heat, stir in the cream or coconut milk if using, and warm through without boiling.
  10. Toast the pepitas in a dry skillet over medium heat, stirring frequently for 3-5 minutes until golden and fragrant. Remove immediately to prevent burning.
  11. Serve the soup hot, topped with toasted pepitas and optional fresh herbs.

Notes

Roast the squash until caramelized but not burnt to bring out natural sweetness. Toast pepitas carefully to avoid burning. Let roasted squash cool slightly before blending to prevent splatters. Use coconut milk for a dairy-free version. Adjust soup thickness with extra broth if needed.

Nutrition

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

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