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Creamy butternut squash soup topped with toasted pepitas and fresh thyme

Creamy Butternut Squash Soup

A smooth, gently spiced butternut squash soup finished with a splash of cream and crunchy pepitas.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 170
Ingredients Equipment Method

Ingredients
  

  • 2 1/2 pounds peeled butternut squash cut into 1-inch cubes
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1 tablespoon olive oil for sautéing
  • 4 cups low-sodium vegetable broth for simmering
  • 1/2 teaspoon kosher salt plus more to taste
  • 1/4 teaspoon black pepper to taste
  • 1/8 teaspoon ground nutmeg optional pinch
  • 1/2 cup half-and-half or whole milk
  • 2 tablespoons toasted pepitas for serving

Equipment

  • Immersion blender or countertop blender

Method
 

  1. Warm the olive oil in a large pot over medium heat. Add the onion and cook for about 5 minutes until softened. Stir in the garlic for 30 seconds.
  2. Add the squash, broth, salt, pepper, and nutmeg. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 20 to 25 minutes, until the squash is fork-tender.
  3. Turn off the heat and puree until completely smooth with an immersion blender. If using a countertop blender, work in small batches and vent the lid carefully because hot liquid expands.
  4. Stir in the half-and-half and warm gently without boiling. Taste and adjust the seasoning. Serve hot with toasted pepitas.