Description
A velvety smooth, rich butternut squash bisque roasted to caramelized perfection, blended with heavy cream and spices, and topped with crunchy toasted pepitas for the ultimate cozy dinner.
Ingredients
Scale
- 1 large butternut squash (about 3–4 lbs / 1.5–2 kg), peeled, seeded, and cubed
- 3 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth (low-sodium)
- ½ cup heavy cream (full-fat)
- ¼ teaspoon nutmeg (freshly grated or ground)
- ¼ teaspoon cayenne pepper (optional)
- ¼ cup pepitas (shelled pumpkin seeds)
- 1 tablespoon butter
- Flaky sea salt (for finishing)
- Extra virgin olive oil (for drizzling)
- Fresh chives or thyme leaves (optional garnish)
Instructions
- Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Spread in a single layer on a rimmed baking sheet and roast for 30-40 minutes until tender and caramelized.
- While squash roasts, heat a splash of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Sauté diced onion for 3-4 minutes until soft. Add minced garlic and cook for 1 minute until fragrant.
- Add the roasted squash to the pot with the onions. Pour in vegetable broth, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes.
- Remove pot from heat. Use an immersion blender to puree the soup until completely smooth. Alternatively, blend in batches in a standard blender (vent lid carefully). For extra smoothness, strain through a fine-mesh sieve.
- Return pot to low heat. Stir in heavy cream, nutmeg, and cayenne pepper. Simmer for 2 minutes to heat through. Taste and adjust salt and pepper as needed.
- In a small skillet over medium heat, toast pepitas in butter for 2-3 minutes, stirring frequently, until golden and popping. Remove from heat immediately.
- Ladle hot soup into bowls. Drizzle with olive oil, sprinkle with toasted pepitas and flaky sea salt. Serve immediately with crusty bread.
Notes
Roasting the squash is crucial for flavor depth; do not boil it. Toast pepitas carefully as they burn quickly. The soup tastes better the next day as flavors meld. If using a standard blender, let soup cool slightly and vent the lid to prevent explosions. For a dairy-free version, substitute heavy cream with full-fat coconut milk.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8
- Sodium: 450
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 35
- Fiber: 5
- Protein: 6
Keywords: butternut squash bisque, pumpkin soup, roasted squash, cozy dinner, vegetarian soup, fall recipes, dinner party food, toasted pepitas