Creamy Butternut Squash Soup

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5 from 2 votes

Creamy Butternut Squash Soup

This creamy butternut squash soup is the perfect fall meal when you want something warm, comforting, and delicious.

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: American

Servings:

Calories: 306kcal

Author: Britni Vigil

Ingredients

Soup

1 ½ lbs butternut squash cubed
2 TBS olive oil
½ tsp sea salt
1 ½ cup chicken broth
½ cup heavy whipping cream
1 TBS pure maple syrup
⅛ tsp cinnamon
dash nutmeg

Spiced Pepitas

⅛ tsp cinnamon
⅛ tsp sea salt
dash nutmeg
¼ tsp water
½ tsp pure maple syrup
½ cup shelled pumpkin seeds aka pepitas

Instructions

Soup

Preheat oven to 400 degrees.
Line baking sheet with foil or parchment paper.
Place butternut squash cubes in a large mixing bowl and toss with olive oil and sprinkle with salt.
1 1/2 lbs butternut squash, 2 TBS olive oil, 1/2 tsp sea salt
Place seasoned squash cubes on baking sheet and roast in preheated oven for 25-30 minutes or until fork tender.
Place roasted butternut squash in blender with chicken broth and blend until smooth.
1 1/2 cup chicken broth
Pour squash mixture into a large pot and stir in cream, salt, maple syrup, cinnamon, and nutmeg. Heat on stove over medium heat until hot, stirring frequently.
1/2 cup heavy whipping cream, 1 TBS pure maple syrup, 1/8 tsp cinnamon, dash nutmeg
Serve warm topped with spiced pepitas.

Spiced Pepitas

Preheat oven to 300 degrees.
Line baking sheet with parchment paper or silpat.
Combine cinnamon, sea salt, nutmeg, water, and maple syrup in a small bowl and mix.
1/8 tsp cinnamon, 1/8 tsp sea salt, dash nutmeg, 1/4 tsp water, 1/2 tsp pure maple syrup
Add the pumpkin seeds to the bowl and mix until the seeds are coated completely.
1/2 cup shelled pumpkin seeds
Pour seasoned seeds onto a baking sheet and gently shake the baking sheet to get the seeds into one layer.
Roast for 10 minutes and then stir the seeds to mix them up a bit. Roast for 5-7 minutes more until carmelized and golden brown, then remove from the baking sheet immediately so the seeds don't burn.

Notes

Make sure you blend the butternut squash until it’s smooth – you want it like the texture of a smoothie. It’ll mix with the other ingredients so much better if it’s blended well.

Make it a full meal by adding cooked rotisserie chicken to the soup after it’s cooked!

Make sure both the butternut squash cubes and the pumpkin seeds are in one layer on the baking sheet for proper roasting. If you have too many, use two baking sheets and roast on convection!

Nutrition