Creamy Roasted Butternut Squash Soup with Nutmeg and Pumpkin Seeds Recipe

Introduction

This creamy roasted butternut squash soup is a comforting and flavorful dish perfect for chilly days. The natural sweetness of the squash pairs beautifully with a hint of nutmeg, creating a warm, inviting meal.

Ingredients

• 1 medium butternut squash, cubed
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, chopped
• 4 cups vegetable broth (preferably low-sodium)
• 1 teaspoon thyme (fresh or dried)
• 1 teaspoon salt (to taste)
• 1 teaspoon pepper (to taste)
• 1/4 teaspoon nutmeg (a pinch for flavor)
• 1 cup heavy cream or coconut milk (for creaminess)
• 1/4 cup pumpkin seeds (optional, for crunch)

Instructions

1. Step 1: Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, toss the cubed butternut squash and chopped carrots with olive oil, salt, pepper, and thyme until evenly coated.
3. Step 3: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, until golden brown and tender.
4. Step 4: While the vegetables roast, heat a splash of olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for 3 to 4 minutes until translucent and fragrant.
5. Step 5: Add the roasted vegetables to the pot with the onions and garlic. Pour in the vegetable broth and bring to a simmer. Cook for about 10 minutes to combine flavors.
6. Step 6: Use an immersion blender or transfer the mixture to a blender to puree until smooth and creamy.
7. Step 7: Stir in the heavy cream or coconut milk and a pinch of nutmeg. Adjust seasoning with salt and pepper as needed.
8. Step 8: Serve the soup warm, garnished with a drizzle of cream if desired and topped with roasted pumpkin seeds for added crunch.

Tips & Variations

• For a vegan version, use coconut milk and vegetable broth, and skip the heavy cream.
• Roast the pumpkin seeds separately with a pinch of salt and smoked paprika for extra flavor.
• If you like a bit of spice, add a pinch of cayenne or smoked chili powder.
• Fresh thyme adds a brighter flavor, but dried thyme works well and is convenient.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally to prevent sticking. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash for this soup?

Yes, you can substitute butternut squash with acorn or kabocha squash. The flavor and texture may vary slightly, but it will still be delicious.

How do I make the soup creamier without heavy cream?

You can use coconut milk for a dairy-free option or add a few tablespoons of plain yogurt or cashew cream to enhance creaminess while keeping it lighter.

Creamy Roasted Butternut Squash Soup with Nutmeg and Pumpkin Seeds Recipe

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★★★★★

4.8 from 92 reviews

This Creamy Roasted Butternut Squash Soup features tender roasted butternut squash and carrots blended into a velvety soup, enhanced with aromatic nutmeg and thyme. Finished with a touch of heavy cream or coconut milk for richness and topped with crunchy roasted pumpkin seeds, it’s a comforting and flavorful dish perfect for cozy meals.

• Author: Lara
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium Butternut squash, peeled and cubed
• 1 medium Carrot, chopped
• 1 medium Yellow onion, diced
• 2 cloves Garlic, minced

Seasonings & Herbs

• 1 teaspoon Thyme (fresh or dried)
• 1 teaspoon Salt (to taste)
• 1 teaspoon Black pepper (to taste)
• 1/4 teaspoon Nutmeg (a pinch for flavor)

Liquids & Oils

• 2 tablespoons Olive oil
• 4 cups Vegetable broth (preferably low-sodium)
• 1 cup Heavy cream or coconut milk (for creaminess)

Optional Garnish

• 1/4 cup Pumpkin seeds (for crunch)

Instructions

1. Preheat Oven: Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper to prevent sticking.
2. Prepare Vegetables: In a large bowl, toss the cubed butternut squash and chopped carrots with olive oil, salt, pepper, and thyme until everything is evenly coated.
3. Roast Vegetables: Spread the seasoned vegetables out in a single layer on the prepared baking sheet. Roast in the oven for 25–30 minutes or until they become golden brown and tender.
4. Sauté Aromatics: While roasting, heat a splash of olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking for 3-4 minutes until soft, translucent, and fragrant.
5. Combine and Simmer: When the vegetables are roasted, transfer them to the pot with the sautéed onions and garlic. Pour in the vegetable broth and bring to a simmer. Let it cook gently for about 10 minutes to deepen flavors.
6. Blend Soup: Use an immersion blender or transfer the mixture to a blender carefully and puree until smooth and creamy.
7. Add Cream and Nutmeg: Stir in the heavy cream or coconut milk for a luscious texture and add a pinch of nutmeg to enhance the warm spices in the soup.
8. Serve: Ladle the soup into bowls, optionally drizzle with extra cream, and sprinkle with roasted pumpkin seeds for added crunch and texture.

Notes

• For a vegan version, use coconut milk instead of heavy cream.
• Roasting the squash and carrots brings out their natural sweetness, enhancing the soup’s flavor.
• Adjust the seasoning with salt and pepper after blending to taste.
• Pumpkin seeds can be toasted beforehand for extra crunch and flavor.
• To make the soup thicker, reduce the amount of broth slightly, or add more cream for extra richness.

Keywords: butternut squash soup, roasted squash soup, creamy soup recipe, fall soup, vegetarian soup, easy soup recipe