Print

Creamy Roasted Butternut Squash Soup with Toasted Pepitas

creamy roasted butternut squash soup - featured image
Print Recipe

This creamy roasted butternut squash soup with toasted pepitas is the ultimate fall comfort food. Roasting the squash brings out its natural sweetness, while coconut milk adds velvety richness without heavy cream. Topped with crunchy, salty pepitas, it’s a crowd-pleaser that’s naturally vegan and gluten-free.

Ingredients

Scale
  • 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1-inch cubes
  • 1 large yellow onion, diced
  • 4–5 garlic cloves, smashed
  • 1 medium apple (Granny Smith or Honeycrisp), peeled and chopped
  • 8–10 fresh sage leaves
  • 4 cups vegetable broth (low-sodium recommended)
  • 1/2 cup full-fat coconut milk
  • 3 tablespoons olive oil
  • 1 tablespoon maple syrup (optional)
  • 1/3 cup raw shelled pumpkin seeds (pepitas)
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. Prepare the squash: Cut off both ends, peel with a vegetable peeler, cut in half lengthwise, scoop out seeds and stringy bits, then cut into 1-inch cubes.
  3. On the prepared baking sheet, toss the cubed squash, smashed garlic cloves, and about 6 fresh sage leaves with 2 tablespoons olive oil. Season generously with salt and pepper. Spread in a single layer and roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  4. While the squash roasts, toast the pepitas in a small dry skillet over medium heat for 2-3 minutes until they start to pop and turn golden. Transfer to a bowl and season with a pinch of salt. Set aside.
  5. In a large pot or Dutch oven, heat the remaining 1 tablespoon olive oil over medium heat. Add the diced onion and chopped apple, season with salt, and cook for 5-7 minutes until softened and translucent.
  6. Add the roasted squash, garlic, and sage leaves to the pot. Pour in the vegetable broth and bring to a gentle boil. Reduce heat to low and simmer for 10 minutes. Add maple syrup if using.
  7. Remove from heat. Using an immersion blender, blend until smooth. If using a countertop blender, work in batches, leaving the lid slightly ajar to release steam, and cover with a towel.
  8. Stir in the coconut milk and warm over low heat for 2-3 minutes. Taste and adjust seasoning with salt and pepper.
  9. Serve immediately, topped with toasted pepitas and fresh sage leaves. Optionally drizzle with olive oil or swirl with extra coconut milk.

Notes

Don’t skip roasting the squash—it’s key for deep flavor. Watch pepitas closely as they burn quickly. For a thicker soup, add a diced potato when simmering. This soup tastes even better the next day. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: butternut squash soup, creamy soup, vegan soup, gluten-free soup, fall soup, roasted squash soup, pepitas

Find it online: https://eliplate.com/creamy-roasted-butternut-squash-soup-with-toasted-pepitas/