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Harvest Butternut Squash Soup

Roasted butternut squash blended silky smooth with a swirl of cream and crunchy toasted pumpkin seeds on top. Fall in a bowl!
Print Recipe
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large butternut squash about 3 lbs, peeled, seeded, and cubed
  • 1 onion diced
  • 2 carrots chopped
  • 3 garlic cloves minced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups vegetable broth
  • 1/2 cup heavy cream plus extra for swirling on top
  • 1/2 teaspoon ground nutmeg
  • toasted pumpkin seeds for topping

Equipment

  • Sheet pan
  • Large pot
  • Immersion blender (or a regular blender)

Method
 

  1. Preheat oven to 400°F (200°C). Toss the squash, onion, and carrots with the olive oil, salt, and pepper on a sheet pan.
  2. Roast 30–35 minutes, until tender and golden at the edges.
  3. Transfer the roasted veggies to a large pot. Add the garlic and vegetable broth; simmer 10 minutes.
  4. Blend with an immersion blender (or in batches in a regular blender) until silky smooth.
  5. Stir in the heavy cream and nutmeg. Taste and adjust salt and pepper.
  6. Serve hot with a swirl of cream and a sprinkle of toasted pumpkin seeds.

Notes

Tip: Roasting the veggies first is the secret. It deepens the flavor way beyond just boiling!