Vegetarian Classic Butternut Squash Soup

Total time1 hr

Prep time15 min

Cook time45 min

Vegetarian Classic Butternut Squash Soup

Roasted butternut squash brings deep, caramelized sweetness to this soup, and it's blended completely smooth with warm notes of cinnamon, nutmeg, and ginger for a cozy, autumnal flavor in every spoonful. Softened onion and garlic build a savory base before the squash goes in, and a finish of heavy cream gives the whole pot a silky, velvety body. Toasted pepitas add the perfect crunchy contrast on top, along with an extra drizzle of cream for a beautiful, restaurant-style presentation. It's a comforting, ladle-worthy bowl that fits easily into a vegetarian kitchen, whether you're serving it as a starter or making it the main event alongside crusty bread.

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Ingredients

4 servings

1 large butternut squash (about 3 lb), halved lengthwise and seeded
Fresh Butternut Squash, Each Organic Butternut Squash Peeled Butternut Squash Nature's Promise Organic Butternut Squash Trader Joe's Diced Butternut Squash
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2 tbsp olive oil, divided
1 medium yellow onion, roughly chopped
3 cloves garlic, smashed
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
3 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ cup heavy cream
1 tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For serving

2 tbsp pepitas (pumpkin seeds), toasted (optional)
2 tbsp heavy cream, for drizzling (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a large baking sheet and brush with 1 tbsp of the olive oil. Season with a pinch of salt and pepper.
2
Roast the squash for 40–45 minutes, until the flesh is completely tender when pierced with a fork and the cut edges are golden brown.

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