This silky roasted butternut squash soup is rich, comforting, and full of flavor. Topped with a swirl of cream, toasted pumpkin seeds, fresh herbs, and a crack of black pepper, it’s served with a thick slice of grilled sourdough for the ultimate cozy bowl.

Why You’ll Love This Recipe

Roasted butternut squash soup offers a beautiful balance of sweet and savory flavors with velvety texture and aromatic warmth. Roasting the squash deepens its natural sweetness, while the addition of cinnamon and nutmeg adds subtle spice. Garnished with toasted pumpkin seeds and served alongside crusty sourdough, it’s a complete, comforting meal perfect for autumn evenings or any time you need a nourishing bowl of soup. It’s also easy to adapt for vegan and dairy-free diets.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 medium butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 carrot, chopped
• 3 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste
• 1/4 cup heavy cream or coconut milk (plus extra for garnish)
• 2 tbsp pumpkin seeds (pepitas), toasted
• 1 tbsp fresh parsley, chopped
• 2 slices sourdough bread, grilled or toasted

Directions

1. Preheat oven to 400°F (200°C).
2. Spread the cubed butternut squash on a baking sheet. Drizzle with 1/2 tablespoon of olive oil and season with salt and pepper. Roast for 25–30 minutes, or until soft and lightly golden.
3. In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion, garlic, and carrot. Sauté for 5–6 minutes until softened and aromatic.
4. Add the roasted squash to the pot along with the vegetable broth, ground cinnamon, and nutmeg. Bring to a simmer and cook for 10 minutes to blend the flavors.
5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches and blend until velvety.
6. Stir in the cream or coconut milk and heat through. Adjust seasoning with salt and pepper as needed.
7. Ladle the soup into bowls and top with a swirl of cream or coconut milk, toasted pumpkin seeds, freshly chopped parsley, and a crack of black pepper.
8. Serve hot with a slice of grilled or toasted sourdough on the side.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

• Vegan version: Use coconut milk instead of cream and ensure your bread is dairy-free.
• Spicy twist: Add a pinch of cayenne pepper or red pepper flakes for gentle heat.
• Add apples: Roast an apple with the squash for a hint of natural sweetness and depth.
• Protein boost: Stir in a handful of cooked lentils or top with roasted chickpeas.
• Herb-infused: Add a sprig of rosemary or thyme while simmering for an herbal note.

Storage/Reheating

Storage: Let the soup cool completely, then store in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. You can also reheat in the microwave in short intervals.
Freezing: This soup freezes well. Cool completely and freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use pre-cut butternut squash?

Yes, pre-cut squash saves time and works perfectly for roasting. Just ensure it’s fresh and cut evenly for even cooking.

Do I have to peel the squash?

Yes, for a smooth soup texture, the squash should be peeled. However, some prefer roasting with the skin on and scooping out the flesh after.

What’s the best way to toast pumpkin seeds?

Spread them in a single layer on a baking sheet and roast at 350°F (175°C) for 5–7 minutes until golden and fragrant.

Can I use a different type of squash?

Yes, acorn squash or kabocha squash can be used, though flavor and texture may vary slightly.

Is this soup sweet?

It has a natural sweetness from the squash and carrot, balanced by savory broth and aromatic spices.

Can I make it without cream or coconut milk?

Yes, you can omit it for a lighter version. The soup will still be creamy due to the pureed vegetables.

How can I thicken the soup?

If you prefer a thicker texture, reduce the broth slightly or simmer longer to evaporate excess liquid before blending.

What bread pairs best with this soup?

Crusty sourdough is ideal, but baguette slices, multigrain bread, or garlic toast are excellent alternatives.

Can I make this in advance?

Absolutely. It tastes even better the next day as the flavors continue to develop. Reheat gently before serving.

Can I use a blender instead of an immersion blender?

Yes, let the soup cool slightly and blend in batches in a standard blender. Be careful when blending hot liquids.

Conclusion

Roasted butternut squash soup with pumpkin seeds and sourdough is the perfect marriage of comfort and elegance. Its rich texture, warm spices, and customizable garnishes make it a standout dish for any fall or winter table. Whether served as a starter or the main event, this soup brings both flavor and nourishment to your bowl with ease.

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