Creamy Butternut Squash Soup with Toasted Pepitas

Recipe Introduction

Fancy a bowl of sunshine on a cloudy day?

This squash soup recipe is exactly what you need! Honestly, is there anything more comforting than a bowl of creamy, subtly sweet soup when the weather turns chilly?

Quick Hook: Autumn in a Bowl

This creamy squash soup recipe is basically autumn in a bowl. We're talking vibrant orange, smooth as silk, and with a hint of warming spice.

A Bowlful of History

This type of homemade squash soup recipe is all about simple, wholesome ingredients. many believe the best butternut squash soup originated centuries ago in indigenous communities, utilising squash grown seasonally.

This version is easy-peasy. we are talking about 1 hour 5 minutes from start to finish. it's perfect for about 6 servings, which is ace for a family dinner, right?

Main Benefits: Hello, Health!

This is also a healthy squash soup ! it is packed with vitamin a. honestly, that's great for your eyes, yeah? this soup is perfect for a cold evening or a light lunch.

It is special because it's so simple to make. it makes you feel like you have your life together.

Right, let's talk ingredients.

Alright, let's dive into what you'll need for this gorgeous squash soup recipe . Honestly, it's mostly stuff you probably already have. No need to go rhelping Fortnum & Mason!

Creamy Butternut Squash Soup with Toasted Pepitas Recipe Card

0.0 / 5 (0 Review)

Preparation time:20 Mins

Cooking time:45 Mins

Servings:6 servings

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:

• 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.
• 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.
• 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.
• 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!).
• Stir in heavy cream (if using) and season with salt and pepper to taste.
• Melt the butter in a small pan and toast the pepitas until golden brown. Be careful not to burn them.
• 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.

Nutrition Facts

Calories:180 calories

Fat:8g

Fiber:5g

Recipe Info

Category:Soup

Cuisine:American

Ingredients & Equipment: Let's Keep It Simple!

Right then, here's the lowdown on the bits and bobs you'll need to whip up this creamy squash soup recipe . Don't worry, nothing too fancy.

Main Ingredients

• Olive oil: 2 tablespoons (US: fl oz, Metric: 30 ml ). Extra virgin is best, innit?
• Butternut squash: 1 medium (about 2 pounds/900g ). Look for one that feels heavy for its size! This is especially important for the best butternut squash soup
• Yellow onion: 1 large , chopped (US: ~1 cup, Metric: ~ 200g ). Any old onion will do.
• Garlic: 2 cloves , minced (US: ~2 teaspoons, Metric: ~ 10g ). Fresh is always better, you know?
• Vegetable broth: 4 cups (US: 32 fl oz, Metric: 950 ml ). Low sodium is the way to go.
• Nutmeg: 1/2 teaspoon (US: ~1/8 oz, Metric: ~ 2g ). Ground is fine.
• Ginger: 1/4 teaspoon (US: ~1/8 oz, Metric: ~ 1g ). Gives it a nice little warmth.
• Heavy cream (optional): 1/2 cup (US: 4 fl oz, Metric: 120 ml ). For that extra bit of indulgence in this homemade squash soup recipe
• Salt and pepper: To taste, obviously!
• Pepitas: 1/4 cup (US: ~1 oz, Metric: ~ 30g ). Adds a lovely crunch. This is amazing for Butternut Squash Soup with Pepitas
• Butter: 1 tablespoon (US: 0.5 oz, Metric: ~ 15g ).

Seasoning Notes

Nutmeg and ginger are the spice stars here. they just scream autumn, don't they? you can always add a pinch of red pepper flakes for a bit of a kick.

Or, if you’re feeling adventurous, try a dash of curry powder for a curried butternut squash soup vegetarian twist. seasoning is key to any dish.

I honestly think of seasoning like a good cuppa - it can always be added, but never taken away.

Equipment Needed

• Baking sheet: For roasting the squash.
• Large pot or Dutch oven: For simmering the soup.
• Immersion blender (or regular blender): To make it smooth as silk! A great way to make a healthy squash soup
• Common household alternatives: You can use a saucepan and a wooden spoon if you don't have a fancy Dutch oven.

And there you have it! Nothing too scary, right? Now, go forth and make some autumn soup recipes magic.

Right then, let's get down to business with this squash soup recipe ! honestly, there's nothing quite like a big bowl of this when the weather turns a bit nippy, is there? it’s like a warm hug in a bowl.

I had a go at it last year, after visiting my local farmer's market, and it was surprisingly straightforward, even for me and i'm no delia smith.

Prep Like a Pro for Your Homemade Squash Soup Recipe

First things first, mise en place , yeah? That means getting all your ingredients prepped and ready to go.

• Essential mise en place: Peel, seed, and cube 1 medium butternut squash (about 2 pounds/900g). Chop 1 large yellow onion , and mince 2 cloves of garlic . Sounds boring, I know, but it saves loads of time later.
• Time-saving tip: I find microwaving the squash for a couple of minutes makes it much easier to peel. Trust me on this one!
• Safety first: Remember to use a sharp knife and watch your fingers when dealing with the squash. You don't want a trip to A&E, do you?

Let's Cook: The Butternut Squash Soup Recipe

Alright, here's how to make your own creamy squash soup recipe , step by step. Dead easy, promise!

1. Roast the Squash: Preheat your oven to 400° F ( 200° C) . Toss the squash cubes with 1 tablespoon of olive oil , salt, and pepper. Spread them on a baking sheet and roast for 30- 40 minutes , until they're tender and slightly caramelised.
2. Sauté Aromatics: While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a big pot over medium heat. Chuck in the chopped onion and cook until softened, about 5- 7 minutes . Add the minced garlic and cook for another minute, until you can smell it. Lovely.
3. Combine and Simmer: Add the roasted squash, 4 cups of vegetable broth , 1/2 teaspoon of ground nutmeg , and 1/4 teaspoon of ground ginger to the pot. Bring it all to a boil, then turn the heat down and let it simmer for 15 minutes .
4. Blend it Up: Use an immersion blender to blend the soup until it's smooth and creamy. If you're using a regular blender, be careful when blending hot liquids! Do it in batches.
5. Finish and Season: Stir in 1/2 cup of heavy cream (if you're feeling fancy) and season with salt and pepper to taste. That healthy squash soup is nearly done!
6. Toast Pepitas: Melt 1 tablespoon of butter in a small pan. Toast 1/4 cup of pepitas until they're golden brown. Watch them carefully, they burn easily!
7. Serve and Enjoy: Ladle the best butternut squash soup into bowls and top with the toasted pepitas. A swirl of cream or a sprig of fresh sage looks nice too, if you're after being posh.

Pro Tips for Autumn Soup Recipes

Want to take your fall soups with butternut squash to the next level? Here are a few tricks I've picked up:

• Shortcut: You can buy pre-cut squash to save time, but honestly, it's more expensive and not quite as fresh.
• Common mistake: Don't over-blend the soup! It can get a bit gluey if you do.
• Make-ahead: This soup keeps well in the fridge for a few days, and it actually tastes even better the next day. Perfect for batch cooking! You can also freeze it, and defrost for up to 3 months, but remember that this will affect the texture of the soup a little bit.

So there you have it! A gorgeous butternut squash soup roasted to perfection. Honestly, once you try it, you'll be making it all autumn long. Enjoy!

Alright, let's talk about this squash soup recipe a bit more. Because, honestly, there's always more to say, innit?

Recipe Notes

So, you've got the recipe for the best butternut squash soup, right? but before you dive in, let's chew the fat about some key bits.

These are the things that'll take your homemade squash soup recipe from good to blimming brilliant!

Serving It Up Right: Plating & Pairings

Presentation matters, doesn't it? Think about how you want to show off your creation. A simple swirl of cream? A sprinkle of toasted pepitas? Maybe even a few crispy sage leaves? Boom!

Want to make it a proper meal? some crusty bread for dunking is always a winner. or, for something a bit fancier, a side salad with roasted sprouts and cranberries.

Honestly, fall soups with butternut squash are begging for those kinds of pairings. feeling adventurous? how about mini grilled cheese croutons? okay, maybe that's just me getting carried away.

..

Storage Sorted: Keepin' It Fresh

Leftovers? Lucky you! This creamy squash soup recipe keeps well. Pop it in an airtight container and it'll be grand in the fridge for up to 3 days.

Fancy freezing it? go for it! just let it cool completely first. then, portion it out into freezer-safe containers. it'll happily sit there for a good couple of months.

When you're ready to eat, just thaw it out overnight in the fridge and gently reheat on the hob. you might need to add a splash of water or broth if it's thickened up too much.

Tweaks & Twists: Variations on a Theme

Want to shake things up? You can easily create a butternut squash soup vegetarian version. Just ditch the cream or swap in some coconut milk! It's still lush, promise.

And if you're feeling spicy, chuck in a bit of curry powder when you're sautéing the onions. A dash of grated apple can be an interesting addition as well.

Nutrition Nitty-Gritty

Let's keep it real, this healthy squash soup is pretty good for you. it’s packed with vitamins, especially vitamin a, thanks to all that lovely squash.

Each serving (without cream) clocks in at about 180 calories. it has 4 grams of protein, 8 grams of fat, and 5 grams of fiber.

It’s a great way to get your veggies in, especially when the weather's grim.

So there you have it. all you need to whip up a storm with this soup. go on, give it a go.

The best butternut squash soup is only a few steps away!