Squash Soup with Pepitas

November 22, 2013
Squash Soup - Featured

Oh, how I love the dishes that say fall and winter

Squash Soup 3

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Soups and stews, casseroles, roasts in the oven, and something simmering on the stove.  Those were the things I remember eating, fifty lifetimes ago, growing up on our family farm

Funny looking back with the eye of an adult and the filter of a kid.  I'm sure my Mom made other things.  Of course, she did, but the meals I looked forward to were those best classified as comfort food

So as the days take on the chill of fall, it sure is nice to notice print-outs of soup and stew recipes appearing throughout the house

Squash Soup 2

Sometimes I guess to myself which he'll make first

After an afternoon scouting pumpkin at our local pumpkin patch, along with a couple of butternut squash that were begging to be used.  I came home to a dinner table featuring butternut squash soup.

Not only is it beautiful to look at, but it's absolutely delicious.

Squash Soup 5

Butternut squash is great in everything from pasta, pies, even roasted on its own with olive oil, salt, and pepper.  But it shines in the spotlight of a soup

No wonder it's one of fall's best and classic recipes

Just because this soup is a classic, it doesn't mean there aren't many variations when it comes to choosing a recipe.  Some add apples; others brown sugar, some are all about the garlic.


How do you choose?

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True to form, my husband picked one that was simple; knowing he could build from there

A beautiful balance of the sweet and savory, finished by a surprising ingredient, white wine.  It seemed to elevate the soup's flavor, with the other ingredients leaving all the markings of the classic.



~ Adapted from Food and Wine (October 2013)

Squash Soup with Pepitas


  • ¾ cup pumpkin seeds, divided
  • 6 Tbsp + ½ tsp olive oil, divided
  • 2 tsp natural sugar (Sugar in the Raw or Turbinado)
  • kosher salt
  • 1 large onion, halved and sliced thin
  • 1 (3 lb) butternut squash, peeled, seeded and cut into 1" pieces
  • 1 bay leaf
  • ¾ cup dry white wine
  • 4 cups vegetable stock
  • 2 cups water
  • pumpkin seed oil, for drizzling (optional)


Toast Pumpkin Seeds

  • Preheat the oven to 375° F
  • Spread ½ cup of the pumpkin seeds on baking sheet
  • On another baking sheet, toss the remaining ¼ cup of pumpkin seeds with the ½ tsp of olive oil, the sugar and a pinch of salt. Bake for 10-12 minutes, stirring once, until lightly browned and crisp; let cool completely.


  • Transfer the plain roasted pumpkin seeds to a food processor.
  • Add ¼ cup of the olive oil and pulse until the seeds are ground to a paste. Season with a pinch of salt.
  • In a saucepan, heat the remaining 2 Tbsp of olive oil until shimmering. Add the onion, a generous pinch of salt and cook over moderate heat, stirring, until softened and just starting to brown, 8 minutes.
  • Add the squash and bay leaf and cook, stirring, until the squash just begins to soften (~ 5 minutes)
  • Add the wine and cook until almost evaporated (~ 4 minutes)
  • Add the stock and water and bring to a boil. Simmer over moderately low heat, stirring, until the squash is very tender, 20 minutes. Discard the bay leaf.
  • Working in batches, puree the soup in a blender.
  • Return it to the saucepan, rewarm and season with salt. Ladle the soup into bowls and garnish with a spoonful of the pumpkin seed paste, the sugared pumpkin seeds and a drizzle of pumpkin seed oil.
Serves: 6
Nutrition + Show
Calories 345
Total Fat 21g
Saturated Fat 3.2g
Carbohydrates 32g
Fiber 8.6g
Sugars 8.2g
Protein 7.2g
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