butternut squash soup with pumpkin seeds
Butternut Squash Soup
Print Recipe
Creamy, sweet, and slightly spicy Butternut Squash Soup infused with coconut milk and topped with toasted pumpkin seeds.
Servings
4-6 people
Servings
4-6 people
butternut squash soup with pumpkin seeds
Butternut Squash Soup
Print Recipe
Creamy, sweet, and slightly spicy Butternut Squash Soup infused with coconut milk and topped with toasted pumpkin seeds.
Servings
4-6 people
Servings
4-6 people
Ingredients
Creamy Butternut Squash Soup
  • 2 squashes (2 pounds each)
  • 1 yellow onion, diced
  • 1 Tbsp. extra virgin olive oil
  • 1/2 tsp. red pepper flakes
  • 3 cups vegetable broth
  • 1 cup light coconut milk
  • 1 Tbsp. fresh ginger
  • 2 Tbsp. maple syrup
  • 2 Tbsp. lime, juice only
Toasted Butternut Squash & Pumpkin Seeds
  • 1/2 cup butternut squash seeds (from 2 squashes)
  • 1/4 cup pumpkin seeds (optional)
  • 1/2 tsp. olive oil
  • sea salt, to taste
Servings: people
Instructions
Creamy Butternut Squash Soup
  1. Preheat the oven to 400° F/205° C and line a rimmed baking sheet with parchment paper.
  2. Cut the butternut squash in half and scoop out the seeds (reserve the seeds for later). Place the squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt. Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
  3. Meanwhile, in a large pot, heat up the olive oil over medium heat. Add onion, lower heat to medium, and cook, stirring, until soft and lightly golden, about 10 minutes; lower heat as necessary to prevent burning.
  4. Add pepper flakes and stir for another minute or so. Then add coconut milk and scrape up any browned bits of onions.
  5. Add all the ingredients (squash, onions with coconut milk, broth, ginger, maple syrup, lime juice) into a blender and blend until smooth and creamy. Season with salt. Return soup to the pot and thin, if necessary, with additional stock until desired consistency is reached. If you’re working with an immersion blender, add all the ingredients to the pot, bring the mixture to a simmer and cook, stirring occasionally, for 15 minutes so the flavors have a chance to meld. Carefully use your immersion blender to blend the soup completely.
  6. Serve warm with a drizzle of coconut milk and toasted butternut squash seeds.
Toasted Butternut Squash Seeds
  1. Preheat oven to 300°F/150°C.
  2. Pinch away all the large chunks of squash flesh and strings and put the seeds into a colander. Place the colander under cool running water and remove any additional squash flesh. Shake colander to remove water.
  3. Dump the seeds onto a clean towel (or a paper towel) and pat them dry. Make sure the seeds are completely dry so they don’t steam in the oven.
  4. Place the seeds on a baking tray and drizzle with a small amount of oil, and sprinkle with a pinch or two of salt. Toss the seeds until they are evenly coated with oil and salt. Spread them out into a single layer,
  5. Toast until the seeds are just starting to brown, about 20 to 25 minutes. Remove the seeds from the oven and let the seeds cool on the tray.