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Roasted Delicata Squash Soup with Pepitas

Hearty fall winter squash is first roasted with fresh herbs and then simmered with vegetable broth before being puréed into a silky, dairy-free soup.

Serves 6
Ready in 100 mins
Prep time 10 mins
Cooking time 90 mins
245 calories per serving


> 4 lbs delicata squash
> 2 medium red onions, sliced
> 2 large carrots, peeled and chopped
> 6 cloves garlic, peeled
> 1 (0.5 oz) pkg Nature's Promise® Organic Roasting Blend (rosemary, parsley, and thyme)
> 3 tbsp olive oil
> 5 cups low-sodium vegetable broth
> 2 tbsp lemon juice
> 1/3 cup salted, roasted pepitas, to serve
> 2 tbsp chopped chives, to serve


Preheat oven to 375°F. Trim the stem ends from the delicata squash, then quarter, discarding the seeds and keeping the skin on. To a large Dutch oven, add squash, onions, carrots, garlic, and herbs. Toss with the oil and season with salt and pepper. Place in oven, uncovered, and roast 1–1½ hours, until squash is tender.
Carefully transfer Dutch oven to stovetop and use a fork or tongs to remove any herb stems, leaving herb leaves in soup. Heat on medium-low and add the broth, scraping up any browned bits on bottom of pot with a wooden spoon. Cook 10–12 min., until warm. Remove from heat.
Using an immersion blender, blend the soup until smooth. If needed, add water or additional broth to get desired consistency. Stir in the lemon juice and season with salt and pepper. Garnish with the pepitas and chives to serve.


The soup can also be puréed using a regular blender. Let it cool slightly before transferring a mix of liquid and solids into the blender in batches, being careful not to fill the blender more than two-thirds full.

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