Creamy Roasted Butternut Squash Soup with Nutmeg and Pumpkin Seeds Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- Blend Soup: Use an immersion blender or transfer the mixture to a blender carefully and puree until smooth and creamy.
- 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.
- 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
