Roasted Butternut Squash Soup with Toasted Pepitas

Smooth and creamy butternut squash soup full of fall flavors garnished with salty feta cheese and toasted pumpkin seeds.

One of the reasons I look forward to fall is because of soup weather. Soup is comforting and is best made ahead so all the flavors can marry. So if you are someone who likes to prepare meals, soup is perfect for you. I love this recipe because it is packed with fall flavors and can be done all in one pot. The maple syrup gives just the right amount of sweetness and the salty feta cheese balances it

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What ingredients do you need for roasted butternut squash soup with toasted pepitas?

• Butternut Squash  
• Yellow Onion
• Celery
• Garlic
• Gbutter
• Heavy Cream
• Fresh Thyme
• Bay Leaves
• Nutmeg
• Chicken or Vegetable Stock
• 1/4 cup Maple Syrup
• Kosher Salt and Black Pepper
• Optional: Feta and Pepitas

The Recipe...

Roughly chop celery, onion, and garlic. Sauté on medium heat until soft and onions are translucent. Do not caramelize the onions. If they start getting too much color, add a little water to cool down and continue to cook.

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Add squash, bay leaves, and stock. Bring to a full boil and then reduce to a simmer. Continue simmering until squash is cooked through and soft.  

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Puree in a blender until smooth and return to the pot. Add cream, maple syrup, and freshly chopped thyme. Season with salt and pepper. Serve with your choice of toppings!

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Recipe Tips:

• Butternut Squash - You want butternut squash to be solid, hard, and with no bruising. If there is a large blemish, the squash was sitting on the ground for too long before it was picked.
  

Make Ahead:

• Soup is generally better made beforehand. You can make this two weeks before the actual day and freeze it. At the very least you want to make this the day before. This allows the flavors to meld together. Then the day of, just reheat on the stovetop until it’s boiling and serve with toppings.
• The fastest way to cook butternut squash is in the oven at 350℉  for 45 minutes to 1 hour or until it’s soft.  Cut your squash in half, add the cut side down to a sheet pan. Pour water to steam the butternut squash and then bake until it’s soft. This will cook it faster than cooking on the stovetop. Then just scrape out all the good stuff and add to your stock in step 3.
• You could also just buy precut butternut squash. Trader Joe’s usually has it in the produce section.
  

Storing tips:

• Store in the fridge for up to 5 days or in the freezer in an airtight container for up to 6 months.