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Roasted Butternut Squash Soup with Pumpkin Seeds and Sourdough

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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.

Ingredients

Scale
  • 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

Instructions

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

Notes

  • For a vegan version, use coconut milk and skip the cream.
  • Roasting the squash enhances its natural sweetness and adds depth of flavor.
  • This soup freezes well—just omit the cream before freezing and add it when reheating.
  • Top with crumbled goat cheese or a drizzle of chili oil for variation.

Nutrition

Keywords: butternut squash soup, roasted squash, fall soup, cozy meals, vegetarian soup, sourdough side

Find it online: https://foodiecara.com/roasted-butternut-squash-soup-with-pumpkin-seeds-and-sourdough/