Description
Creamy Butternut Squash Soup, a comforting Mediterranean-inspired fall recipe. Swirl in kefir and chili-spiced pumpkin seeds for a warm, flavorful meal.
Ingredients
Scale
- Base Ingredients:
- 2–3 lbs butternut squash
- 1 medium yellow onion, chopped
- 4–5 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp olive oil (plus more for roasting)
- Flavor Boosters:
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt & black pepper, to taste
- Garnish & Toppings:
- 1/2 cup plain whole milk kefir
- 1/4 cup pumpkin seeds
- 1/2 tsp chili powder or Aleppo pepper
Instructions
- Roast the Squash:: This is where the magic begins for our soup. Preheat your oven to 400°F (200°C). Carefully halve the butternut squash, scoop out the seeds, and brush the cut sides with a little olive oil. Place them cut-side down on a baking sheet. I always forget to line the sheet, making cleanup a chore – don’t be like me! Roast for about 30-40 minutes, until fork-tender and slightly caramelized. You’ll smell that incredible sweetness filling your kitchen, a sign it’s ready.
- Sauté Aromatics:: While the squash is roasting, get a large pot or Dutch oven going over medium heat. Add a splash of olive oil, then toss in your chopped onion. Sauté until it’s soft and translucent, about 5-7 minutes. Then, stir in the minced garlic and cook for another minute until fragrant. Oh, the smell! This is the foundation of flavor for our soup, so don’t rush it. I’ve definitely burned the garlic before; it makes everything bitter, so keep an eye on it!
- Simmer the Soup Base:: Now, add the smoked paprika and cumin to the pot with the onion and garlic. Stir for about 30 seconds, letting those spices bloom in the hot oil – it really wakes up their flavors. Next, pour in the vegetable broth. Once the roasted squash is cool enough to handle, scoop out that glorious, tender flesh and add it to the pot. Bring everything to a gentle simmer, letting the flavors meld for about 10-15 minutes.
- Blend Until Smooth:: This is the fun part! Carefully transfer the soup mixture to a blender (or use an immersion blender right in the pot, which, honestly, is a lifesaver for less mess!). Blend until the soup is silky smooth. If it’s too thick for your liking, add a little more broth until it reaches your desired consistency. Be careful with hot liquids in a blender; I once had a lid pop off – not pretty! Taste and adjust salt and pepper here.
- Prepare Chili-Spiced Pumpkin Seeds:: While the soup simmers, heat a small dry skillet over medium heat. Add the pumpkin seeds and toast them, stirring frequently, until they’re lightly golden and start to pop, about 3-5 minutes. Immediately remove them from the heat and toss with a tiny drizzle of olive oil, chili powder (or Aleppo pepper), and a pinch of salt. This is where you can totally play with the spice level; I love mine with a real kick!
- Serve with Kefir Swirl:: Ladle the warm soup into bowls. Now for the flourish! Drizzle a generous swirl of kefir over each serving. Top with a sprinkle of those crunchy, chili-spiced pumpkin seeds. A little fresh parsley or cilantro wouldn’t hurt either, if you’re feeling fancy. This soup looks and tastes so sophisticated, but it’s really just pure comfort. Enjoy!