This easy butternut squash soup is like a healthy comfort food! Take some roasted butternut squash, mix it with broth in your Vitamix or other blender, and finish it off with some spicy pepitas. It’s creamy, dairy free, and one of the best butternut squash recipes I’ve tried!
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Protein Packed Creamy Butternut Squash Soup

A creamy butternut squash soup recipe that's packed with protein and topped with crunchy spiced pepitas!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 4
Author: BritniV


For the Soup:

  • 1 1/2 lbs butternut squash soup , cubed
  • 2 TBS olive oil
  • Salt
  • 4 scoops Vital Proteins Beef Gelatin
  • 1 1/2 cup chicken broth
  • 1/2 cup water
  • 1/2 tsp salt
  • 2 tsp raw honey
  • 1/8 tsp cinnamon
  • A dash nutmeg

For the Pepitas

  • 1/8 tsp cinnamon
  • 1/8 tsp salt
  • dash nutmeg
  • 1/4 tsp water
  • 1/4 tsp honey
  • 1/2 cup pepitas (shelled pumpkin seeds)


For the soup

  • Preheat oven to 400 degrees.
  • Line baking sheet with foil or parchment paper.
  • Place butternut squash cubes in single layer on lined baking sheet. Brush with olive oil and sprinkle with salt.
  • Roast in oven for 25-30 minutes or until fork tender.
  • Place butternut squash in blender with chicken broth and Vital Proteins Beef Gelatin and blend until smooth.
  • Pour butternut squash mixture into a pot on the stove and stir in water, salt, cinnamon, nutmeg, and honey. Heat on stove. Serve warm topped with spiced pepitas.

For the Pepitas

  • Preheat oven to 300 degrees.
  • Line baking sheet with parchment paper or silpat.
  • Combine honey, cinnamon, salt, and nutmeg in a small bowl.
  • Add pepitas to the spices and mix around to coat completely.
  • Pour pepitas onto baking sheet and shake the pan to get them in one layer.
  • Roast for 10 then remove pan from oven and shake to mix. Roast for another 5-7 minutes. Remove immediately from pan so they don't burn.


Serving: 4g