Ingredients:

  • 1 large butternut squash (about 2-2.5 lbs/900g-1.1kg), peeled, seeded, and cubed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 4 cups (950ml) vegetable broth (low sodium preferred)
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • Salt and freshly ground black pepper to taste
  • 1/4 cup (35g) pepitas (pumpkin seeds)
  • 1 teaspoon olive oil
  • Pinch of salt
  • 1/2 cup (120ml) crème fraîche (or sour cream)
  • Fresh chives, chopped (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30-40 minutes, or until tender and slightly caramelized.
  2. While squash is roasting, sauté onion in a large pot over medium heat until softened. Add garlic and cook until fragrant, about 1 minute.
  3. Add roasted squash, vegetable broth, nutmeg, and cinnamon to the pot. Bring to a simmer and cook for 15 minutes to allow flavors to meld.
  4. Using an immersion blender, blend the soup until completely smooth. (Alternatively, carefully transfer to a standard blender in batches and blend until smooth. Prevent splatters when using a blender.)
  5. Heat olive oil in a small pan over medium heat. Add pepitas and salt. Cook, stirring constantly, until lightly toasted and fragrant, about 3-5 minutes.
  6. Season the soup with salt and pepper to taste. Ladle into bowls and garnish with toasted pepitas, a dollop of crème fraîche, and chopped chives (if using).