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Roasted Butternut Squash Soup

Cozy up in the kitchen with this delectable soup that’s vegetarian-friendly. Pumpkin seeds add crunch and protein.

Serves 6
Ready in 40 mins
Prep time 10 mins
Cooking time 30 mins
350 calories per serving


> 1 medium butternut squash
> 1 medium yellow onion
> 3 cloves garlic
> 1 jalapeño
> 3 tbsp olive oil
> 2 tsp ground cumin
> 1 tsp smoked paprika
> 1 qt vegetable broth
> ¼ cup pepitas (pumpkin seeds)
> 4 multigrain rolls


Preheat oven to 400°F. Trim and peel the butternut squash. Halve the squash and, with spoon, remove seeds. Cut squash into 1-inch chunks.
Peel and cut the onion into 8 wedges. Peel the garlic. Stem the jalapeño and cut into 3 pieces.
On a large baking sheet, toss butternut squash, onion, garlic, and jalapeño with the oil, cumin, and paprika. Season with salt and pepper. Roast 20–25 min., until squash is tender, stirring twice.
In a large pot, combine the roasted vegetables with the broth. Heat to a simmer on high. Reduce heat and simmer 5 min. more. With immersion blender, purée soup until smooth. Season with salt and pepper to taste. Divide among 4 bowls and garnish with the pepitas. Serve with the rolls.

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