Butternut Squash Soup Recipe

Prepare squash

Preheat oven to 400°F (200°C). Halve a medium butternut squash lengthwise, scoop out seeds and stringy bits, brush cut sides with 1 tablespoon olive oil, place cut-side down on a parchment-lined sheet and roast 35–40 minutes until flesh is very tender. Alternatively, peel, seed and cube squash (about 2 cups) and roast tossed with 1 tbs olive oil for 25–30 minutes until caramelized.

Sweat aromatics

In a large heavy pot or Dutch oven, heat 1 tbs olive oil and 1 tbs butter over medium heat. Add the diced onion and carrot and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and grated ginger and cook 1 minute until fragrant.

Combine and simmer

Add the roasted butternut squash flesh (scooped from skins if roasted whole) and chopped apple to the pot. Pour in 4 cups vegetable broth, stir in maple syrup, ground cinnamon and nutmeg, and bring to a gentle simmer. Reduce heat and simmer uncovered 12–15 minutes to let flavors meld and apple soften.

Blend until smooth

Remove pot from heat and let cool slightly (5 minutes). Using an immersion blender, puree soup until velvety and smooth. Alternatively, carefully transfer soup in batches to a blender and puree, then return to pot.

Finish soup

Stir in the heavy cream (or coconut milk), lemon juice, salt and black pepper. Warm over low heat just until heated through — do not boil — and adjust seasoning to taste (add more salt, pepper, or a pinch more maple syrup if needed).

Toast pumpkin seeds in a dry skillet over medium heat, stirring, until they begin to pop and are fragrant, about 3–4 minutes. Let cool slightly.

In a food processor combine the toasted pumpkin seeds, basil, parsley, minced garlic, grated parmesan (if using), lemon juice, salt and pepper. Pulse to a coarse paste.

With the processor running, drizzle in 3 tablespoons olive oil and process until a spreadable pesto forms. Scrape down the sides and taste; adjust salt, pepper or lemon as needed. If too thick, thin with 1–2 teaspoons water or more olive oil.

Arrange the bread slices on a baking sheet, brush both sides lightly with the 2 tbs olive oil, and sprinkle with sea salt.

Bake in the preheated 400°F (200°C) oven for 6–8 minutes, flip and bake another 4–6 minutes until golden and crisp. Alternatively, toast under a broiler watching closely.

Remove crostini from oven and while still warm rub the cut side of the halved garlic clove over each slice for a subtle garlic aroma.

Ladle the hot butternut squash soup into shallow bowls.

Spoon a dollop (about 1 teaspoon) of pumpkin seed pesto into the center of each bowl of soup and gently swirl with the back of the spoon for a marbled effect. Reserve extra pesto on the side for crostini if desired.

Place 2–3 crostini on the side of each bowl or serve separately. Sprinkle toasted pumpkin seeds over the soup, add a small drizzle of olive oil or cream, and finish with microgreens or chopped chives.

Serve immediately.