Ingredients:

  • 2 tablespoons olive oil
  • 1 medium butternut squash (about 2 pounds/900g), peeled, seeded, and cubed
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup heavy cream (optional, for a richer soup)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup pepitas (pumpkin seeds)
  • 1 tablespoon butter
  • Optional garnish: Fresh sage leaves, a swirl of cream, a drizzle of olive oil

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed squash with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast until tender and slightly caramelized, about 30-40 minutes.
  2. While squash is roasting, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Add roasted squash, vegetable broth, nutmeg, and ginger to the pot with the onions and garlic. Bring to a boil, then reduce heat and simmer for 15 minutes to allow the flavours to meld.
  4. Use an immersion blender to blend the soup until smooth and creamy. If using a regular blender, carefully transfer the soup in batches and blend until smooth (be cautious when blending hot liquids!).
  5. Stir in heavy cream (if using) and season with salt and pepper to taste.
  6. Melt the butter in a small pan and toast the pepitas until golden brown. Be careful not to burn them.
  7. Ladle soup into bowls, top with toasted pepitas and a swirl of cream or a sprig of fresh sage, if desired. Now you have delicious squash soup recipe.