Butternut Squash Soup with Sautéed Pepitas

Gluten-free, Soy-free 

This sweet and savory soup combines butternut squash and maple syrup with onion, garlic and cashews. It’s topped with sautéed pepitas, making it perfect for fall. Serve it with Garlic and Herb Focaccia (for dippin’!) and Roasted Veggie and Quinoa Salad.

Butternut Squash Soup with Sautéed Pepitas is a delightful and hearty soup that embodies the warm flavors of autumn. It’s a perfect comfort food for chilly evenings or as an appetizer for a special dinner. This soup is characterized by its velvety texture, sweet undertones, and the delightful crunch of sautéed pepitas (pumpkin seeds) that provide a delightful contrast.

The star of this dish, butternut squash, undergoes a transformation in the oven, becoming tender and caramelized, which imparts a rich depth of flavor to the soup. The addition of pure maple syrup further enhances its sweetness and complements the earthy notes of the squash. Cashews contribute to the creaminess of the soup, giving it a luxurious and silky consistency.

Sautéed pepitas add a delightful crunch and nuttiness to each spoonful. They’re toasted to perfection in coconut oil, creating a crispy topping that contrasts beautifully with the smoothness of the soup.

Whether served as a comforting family dinner or an elegant starter for a dinner party, Butternut Squash Soup with Sautéed Pepitas is a versatile and delectable dish that captures the essence of autumn’s bounty. Each spoonful is a delightful blend of flavors and textures, making it a seasonal favorite for many.

PREP TIME: 5 minutes, plus inactive time for soaking cashews

COOK TIME: 1 hour

YIELD: 6 to 8 servings

INGREDIENTS:

SOUP

• 1 (2½-lb [1.1-kg]) butternut squash
• 2 tbsp (30 ml) olive oil, divided, plus more for pan if needed
• 1 medium-sized onion, chopped (about 1 cup [160 g])
• 3 cloves garlic, peeled and minced, or 1 tbsp (9 g) jarred minced garlic
• 3 tbsp (45 ml) pure maple syrup
• ½ cup (73 g) raw unsalted whole cashews, soaked
• 3 cups (720 ml) vegetable broth

SAUTÉED PEPITAS

• 1½ tsp (7 g) coconut oil
• ½ cup (60 g) pepitas

INSTRUCTIONS:

FOR SOUP

1. Preheat the oven to 400°F (200°C). Oil a baking sheet or line it with parchment paper.
2. Slice the squash in half, scrape out and discard the seeds, and brush the insides with 1 tablespoon (15 ml) of olive oil. Place cut side down on the prepared baking sheet. Bake for 50 minutes.
3. In a large stockpot, heat the remaining tablespoon (15 ml) of olive oil over medium-low heat. Add the chopped onion and cook, stirring often, for 5 to 7 minutes, or until translucent.
4. Stir in the garlic and cook for another 30 seconds to 1 minute, or until fragrant.
5. Once the squash is done cooking, remove the skins and add the flesh to a high-speed blender, along with the remaining soup ingredients, including the cooked onion and garlic. Blend until smooth, then add back to the pot.
6. Heat the soup over medium-low heat for 5 to 7 minutes, stirring occasionally, or until hot.

FOR SAUTÉED PEPITAS

1. In a small skillet, heat the coconut oil over medium heat.
2. Add the pepitas and cook, stirring often, for 7 to 10 minutes, until browned.

TO SERVE

• Serve the Butternut Squash Soup hot, topped with the sautéed pepitas. Enjoy!