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Creamy Roasted Butternut Squash Soup Recipe Easy Homemade with Toasted Pepitas

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A rich, velvety roasted butternut squash soup with a hint of smoky sweetness, topped with crunchy toasted pepitas. Perfect comfort food for chilly days.

Ingredients

Scale
  • 3 pounds butternut squash, peeled, seeded, and cubed
  • 1 large yellow onion, roughly chopped
  • 4–5 garlic cloves, peeled
  • 3 tablespoons olive oil
  • 4 cups vegetable broth
  • 6–8 fresh sage leaves, plus extra for garnish
  • 1/2 teaspoon ground cinnamon
  • Pinch of nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup heavy cream or coconut cream (120 ml)
  • 1/3 cup pepitas (pumpkin seeds) (45 g)
  • 1 tablespoon lime juice (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
  2. Peel the butternut squash, cut in half lengthwise, scoop out seeds, and chop into roughly 1-inch cubes.
  3. Chop the onion and peel the garlic cloves. Spread the squash, onion, and garlic on the baking sheet in a single layer.
  4. Toss with 2 tablespoons olive oil, salt, pepper, fresh sage leaves, ground cinnamon, and a pinch of nutmeg.
  5. Roast in the oven for 30-35 minutes, tossing halfway through, until tender and golden.
  6. While roasting, toast the pepitas in a small dry skillet over medium heat for 3-5 minutes until golden and crunchy. Set aside.
  7. Transfer the roasted vegetables to a large pot. Add vegetable broth and simmer gently for 10 minutes.
  8. Remove fresh sage leaves if preferred. Use an immersion blender to puree the soup until smooth and creamy.
  9. Stir in heavy cream or coconut cream, adjust seasoning with salt and pepper, and add lime juice if using.
  10. Warm the soup gently for another 5 minutes without boiling.
  11. Ladle soup into bowls and garnish with toasted pepitas and fresh sage leaves. Serve immediately.

Notes

If soup is too thick, add more broth or water to reach desired consistency. Let soup rest a few minutes before serving to deepen flavors. Toast pepitas carefully to avoid burning. Use fresh sage for best aroma. For vegan version, substitute heavy cream with coconut cream or plant-based milk.

Nutrition

Keywords: butternut squash soup, creamy soup, roasted squash, toasted pepitas, fall soup, vegetarian soup, gluten-free soup, easy soup recipe

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