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+ servings

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.