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Creamy Smoky Butternut Squash Soup Recipe Easy Homemade with Toasted Pepitas

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A quick and easy creamy butternut squash soup with a smoky flavor from smoked paprika and chipotle, topped with crunchy toasted pepitas. Perfect for cozy fall and winter meals.

Ingredients

Scale
  • 1 medium butternut squash (about 2–3 pounds), peeled, seeded, and cubed
  • 1 large yellow onion, diced
  • 3–4 garlic cloves, minced
  • 1 medium carrot, peeled and chopped
  • 4 cups (960 ml) vegetable broth
  • ½ cup (120 ml) heavy cream or coconut cream (optional)
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon chipotle powder or chipotle chili flakes (optional)
  • Salt and black pepper to taste
  • ½ cup (60 grams) toasted pepitas (pumpkin seeds)
  • Fresh herbs (parsley or cilantro), chopped (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Peel and cube the butternut squash into roughly 1-inch pieces. Chop the onion, carrot, and mince the garlic.
  2. Toss the squash cubes with 1 tablespoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 25-30 minutes, turning once halfway through, until tender and lightly caramelized.
  3. While the squash roasts, heat the remaining tablespoon of olive oil in a large heavy-bottomed pot over medium heat. Add diced onion and carrot, cooking for 5-7 minutes until softened and translucent.
  4. Add minced garlic and cook for another minute until fragrant, avoiding browning.
  5. Sprinkle in smoked paprika and chipotle powder, stirring to coat the veggies.
  6. Pour in vegetable broth and bring to a simmer.
  7. Add the roasted squash to the pot and simmer for about 10 minutes to meld flavors, stirring occasionally.
  8. Remove pot from heat and puree the soup with an immersion blender until silky smooth. If using a countertop blender, blend in batches carefully. Add more broth or water if too thick.
  9. Stir in heavy cream or coconut cream. Taste and season with salt and pepper as needed. Reheat gently if necessary without boiling.
  10. Toast pepitas in a dry skillet over medium heat, stirring frequently, until golden and popping, about 3-5 minutes.
  11. Ladle soup into bowls and garnish with toasted pepitas and fresh herbs if desired. Optionally drizzle with olive oil or a swirl of cream.

Notes

If soup is too thick after blending, add broth a little at a time to reach desired consistency. Avoid over-toasting pepitas to prevent bitterness. Use coconut cream for a dairy-free version. When using a countertop blender, vent lid slightly and blend in small batches to avoid pressure buildup. Roasting the squash is key for flavor depth.

Nutrition

Keywords: butternut squash soup, creamy soup, smoky soup, toasted pepitas, easy soup recipe, fall soup, winter soup, vegetarian soup, gluten-free soup, vegan soup option

Find it online: https://perkypan.com/creamy-smoky-butternut-squash-soup-recipe-easy-homemade-with-toasted-pepitas/