Spiced Butternut Squash Soup with Toasted Pumpkin Seeds is a comforting and aromatic dish, perfect for cool weather. The soup blends the natural sweetness of roasted butternut squash with warm spices like cinnamon and nutmeg, creating a rich, velvety texture. Topped with crunchy toasted pumpkin seeds, it’s a delightful combination of creamy and crispy in every bite.
1. What Is Spiced Butternut Squash Soup with Toasted Pumpkin Seeds?
This soup is a smooth and creamy puree made from roasted butternut squash, infused with spices, and finished with a topping of toasted pumpkin seeds for texture and a nutty flavor. It’s a nutritious, vegetarian dish that’s both hearty and flavorful, perfect as a starter or main course.
Why Is It So Popular?
- Warm and Comforting: Perfect for chilly evenings.
- Healthy and Nutritious: Packed with vitamins, fiber, and antioxidants.
- Easy to Make: Simple steps with big flavors.
Perfect For:
- Holiday meals
- Weeknight dinners
- A cozy lunch
2. Ingredients for Spiced Butternut Squash Soup
For the Soup:
- Butternut Squash: 1 large (about 2½ pounds), peeled, seeded, and cubed.
- Olive Oil: 2 tablespoons.
- Onion: 1 medium, diced.
- Garlic: 3 cloves, minced.
- Vegetable Broth: 4 cups.
- Coconut Milk or Heavy Cream: 1 cup, for creaminess.
- Ground Cinnamon: ½ teaspoon.
- Ground Nutmeg: ¼ teaspoon.
- Paprika: ¼ teaspoon (optional, for smoky flavor).
- Salt and Pepper: To taste.
For the Toasted Pumpkin Seeds:
- Pumpkin Seeds (Pepitas): ½ cup.
- Olive Oil: 1 teaspoon.
- Salt: A pinch.
Optional Garnishes:
- Swirl of coconut milk or cream
- Chopped parsley or cilantro
- Crusty bread or croutons
3. Preparing the Butternut Squash
1. Preheat the Oven:
- Set the oven to 400°F (200°C).
2. Roast the Squash:
- Toss the cubed butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and caramelized at the edges.
4. Cooking the Soup
1. Sauté the Aromatics:
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for an additional minute.
2. Add the Spices and Squash:
- Stir in the cinnamon, nutmeg, and paprika. Add the roasted butternut squash and stir to coat in the spices.
3. Simmer the Soup:
- Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 10 minutes to let the flavors meld.
4. Blend Until Smooth:
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until creamy.
5. Add the Creaminess:
- Stir in the coconut milk or heavy cream. Adjust the seasoning with salt and pepper to taste.
5. Toasting the Pumpkin Seeds
1. Toss with Oil and Seasoning:
- In a small bowl, mix the pumpkin seeds with olive oil and a pinch of salt.
2. Toast in a Skillet:
- Heat a dry skillet over medium heat. Add the seasoned seeds and toast, stirring frequently, for 3-5 minutes until golden and fragrant.
6. Serving Spiced Butternut Squash Soup
1. Ladle and Garnish:
- Serve the soup in bowls. Top with toasted pumpkin seeds, a drizzle of coconut milk or cream, and a sprinkle of fresh herbs if desired.
2. Pair With:
- Pair with crusty bread, garlic bread, or a light green salad for a complete meal.
7. Tips for Perfect Spiced Butternut Squash Soup
- Roast for Flavor: Roasting the squash enhances its sweetness and adds depth to the soup.
- Adjust the Spice: Add cayenne pepper for heat or extra cinnamon for sweetness.
- Blend in Batches: If using a countertop blender, blend the soup in small portions to avoid spills.
- Make Ahead: The soup tastes even better the next day as the flavors develop.
8. Variations to Try
1. Spicy Twist:
- Add a pinch of cayenne or red pepper flakes for a spicy kick.
2. Apple Butternut Soup:
- Add a peeled, chopped apple to the pot for a hint of natural sweetness.
3. Curry-Flavored Soup:
- Stir in 1-2 teaspoons of curry powder for a bold, aromatic twist.
4. Vegan Option:
- Use coconut milk for creaminess and vegetable broth for a fully vegan dish.
FAQs
1. Can I use frozen butternut squash?
Yes, frozen squash works well. Roast it straight from frozen or sauté it in the pot before adding the broth.
2. How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 4 days.
3. Can I freeze this soup?
Yes, freeze the soup (without the cream) for up to 3 months. Add the cream after reheating.
4. What if I don’t have pumpkin seeds?
Try sunflower seeds, croutons, or crispy fried onions as a topping.
5. How do I thin out the soup if it’s too thick?
Add more vegetable broth or water, a little at a time, until you reach the desired consistency.
6. Can I make this soup in advance?
Yes, it reheats beautifully and often tastes better the next day as the flavors deepen.
7. What can I serve alongside the soup?
Crusty bread, grilled cheese sandwiches, or a fresh salad pair perfectly.
8. Is this soup gluten-free?
Yes, the recipe is naturally gluten-free. Double-check all packaged ingredients to ensure compliance.
9. How do I make the soup sweeter?
Add a drizzle of maple syrup or a pinch of brown sugar to enhance the sweetness.
10. How many servings does this recipe make?
This recipe serves 4-6 people as a main course or 6-8 as an appetizer.