Ingredients:

  • 1 large butternut squash (about 2 pounds/900g), peeled, seeded, and cubed
  • 2 tablespoons olive oil (30ml)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (950ml)
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup heavy cream (60ml) (or coconut milk for a dairy-free option)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup pepitas (pumpkin seeds) (35g)
  • 1/2 teaspoon olive oil (2.5ml)
  • Pinch of salt

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Roast until tender and slightly caramelized, about 30 minutes.
  2. While squash roasts, heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  3. Add roasted squash, vegetable broth, nutmeg, and cinnamon to the pot. Bring to a simmer. Reduce heat and simmer for 15 minutes to allow flavors to meld.
  4. Carefully blend the soup using an immersion blender (or in batches using a regular blender) until smooth.
  5. Stir in heavy cream (or coconut milk) and heat through. Season with salt and pepper to taste.
  6. While soup simmers, heat olive oil in a small skillet over medium heat. Add pepitas and salt. Toast, stirring frequently, until lightly golden and fragrant, about 3-5 minutes.
  7. Ladle soup into bowls. Garnish with toasted pepitas.