Butternut Squash Soup Recipe
roasted pepitas, scallion oil
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Ingredients
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Soup Base
Roasted Pepitas
Scallion Oil
Method
Soup Base
- 1
Prepare the Butternut Squash
Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Place the halves cut side up on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Roast in the oven for 40-45 minutes, or until the flesh is tender.
- 2
- 3
Combine Ingredients
Once the butternut squash is roasted and cool enough to handle, scoop the flesh into the pot with the onions and garlic. Add the vegetable broth, cinnamon, nutmeg, salt, and black pepper. Bring to a boil, then reduce heat and simmer for about 15 minutes.
- 4
Blend the Soup
Using an immersion blender or a regular blender, puree the soup until it's smooth and creamy. Adjust seasoning to taste.
Roasted Pepitas
- 5
Prepare the Pepitas
In a bowl, toss the pepitas with 1 tablespoon of olive oil, salt, and smoked paprika. Spread them out in a single layer on a baking sheet.
- 6
Roast the Pepitas
Roast in the oven at 400°F (200°C) for about 10-12 minutes, or until they are golden and fragrant. Stir halfway through for even roasting.
Scallion Oil
- 7
Make the Scallion Oil
In a small saucepan, heat the olive oil over medium heat. Add the chopped scallions and sauté for about 2-3 minutes until they are soft but not browned. Remove from heat and let it cool slightly.
