Butternut Squash Soup with Toasted Pepitas

Butternut squash is one of the longest lasting vegetables in my root cellar. Since we grow to be self-sufficient in vegetables, it holds a special place in my heart and tummy. When everything else like potatoes and onions have long since spoiled or sprouted, butternut squash holds firm.

Just a few weeks ago, I went to make this soup only to realize my carrots weren’t ready for picking yet. I made it without the carrots I usually add and was amazed at how much more rich and flavorful this soup became. Most of my best recipes come from needing to get creative. I hope you enjoy it 🙂

Butternut Squash Soup with Toasted Pepitas 

• Recipe by: BECKY PORTER | The Seasonal Homestead

This winter soup is rich in flavor and very versatile.  We usually eat it with pepitas for dinner and then if there is leftovers the next day I will top it with ground sausage and add in chopped fresh sage. Both are delicious on top of this soup! You will find options for both the vegan version or the meat lovers version below.

For the Soup

• 8 cups cubed butternut squash

• 2 small apples, peeled, cored and sliced

• 1 yellow onion, peeled and diced

• 1-2 Tablespoons olive oil

• 2 garlic cloves, peeled and minced

• 4-6 cups vegetable broth

• 1 teaspoon pumpkin pie spice

• ½ teaspoon curry powder

• 1 cup coconut milk (full fat)

• Salt to taste (we usually add about ½ teaspoon)

• Pepper to taste

Topping Option #1 (Vegan)

• 1 cup raw pepitas

• 2 teaspoons of coconut oil

• Salt to taste

• Fresh thyme sprigs for garnish (optional)

Topping Option #2 (Meat Lovers)

• ½ lb. mild ground sausage

• 5 fresh sage leaves, chopped

METHOD

1. Heat a large saucepan to medium heat and add olive oil.

2. When the oil starts shimmering add in the diced onions.

3.  Cook for about 5 minutes or until the onions start to soften, stirring frequently.

4.  Add garlic, apples, and butternut squash. Cook for another 3 minutes.

5. Add vegetable broth and spices, turn the heat down to medium, add a lid and let simmer for 20-30 minutes or until the squash is soft and tender. Stir often.

6. Add more broth as needed to keep all vegetables submerged in liquid as it cooks.

7. While the soup is cooking start making one of the toppings (directions below)

8. Turn the heat off and add coconut milk.

9. Using an immersion blender, puree the soup completely. Or put small batches in a blender and puree until smooth.

10. Add in salt and pepper to taste.

11. Just before serving, top with pepitas (or sausage)! Enjoy!

Pepita Topping METHOD:

• In a small frying pan (we always use cast iron) add coconut oil and pepitas.

• Stir to coat and turn heat to medium.

• Stir frequently and cook until lightly toasted

• Add salt to taste.

OR

Sausage and Sage Topping METHOD:

• Heat a frying pan and add ground sausage.

• Brown the sausage and cook thoroughly.

• Turn off heat and drain excess fat

•  Add chopped sage and stir.