Creamy Butternut Squash Soup with Toasted Pumpkin Seeds: A Perfect Christmas Starter

Christmas is a time for gathering with loved ones and sharing meals that bring warmth and joy. While the turkey often takes center stage, your meatless side dishes can steal the show. Enter Creamy Butternut Squash Soup with Toasted Pumpkin Seeds—a velvety, comforting, and crowd-pleasing starter that’s as nourishing as it is delicious.

Why This Soup is a Must for Your Christmas Table

Butternut squash soup is the epitome of fall flavors. It’s naturally sweet, slightly nutty, and perfectly spiced with cinnamon and nutmeg. Toasted pumpkin seeds (pepitas) add a delightful crunch, making each spoonful a textural delight. This soup is 100% plant-based and incredibly easy to prepare, giving you more time to enjoy the festivities.

Ingredients You’ll Need

For the Soup:

• two tablespoons olive oil or unsalted butter (for a richer flavor)
• one medium onion, diced
• 2 cloves garlic, minced
• one medium carrot, peeled and diced
• one medium butternut squash, peeled, seeded, and cubed (about 4 cups)
• 4 cups vegetable broth (low sodium)
• 1 cup unsweetened coconut milk (or heavy cream if not vegan)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and black pepper to taste

For the Toasted Pumpkin Seeds:

• 1/2 cup raw pumpkin seeds (pepitas)
• 1 teaspoon olive oil
• 1/4 teaspoon smoked paprika or ground cumin
• A pinch of salt

Instructions

Step 1: Prepare the Soup

1. Heat olive oil or butter in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
2. Stir in the garlic and carrot, cooking for another 2 minutes until fragrant.
3. Add the cubed butternut squash, cinnamon, nutmeg, and a pinch of salt. Stir well to coat the squash with spices.
4. Pour in the vegetable broth and bring to a boil. Reduce heat to a simmer and cook until the squash is tender, about 20 minutes.

Step 2: Blend the Soup
5. Use an immersion blender to puree the soup directly in the pot or transfer it in batches to a blender. Blend until smooth and creamy.
6. Return the soup to the pot (if using a blender) and stir in the coconut milk. Adjust seasoning with salt and pepper as needed. Keep warm on low heat while preparing the toppings.

Step 3: Toast the Pumpkin Seeds
7. Heat a small skillet over medium heat. Toss the pumpkin seeds with olive oil, smoked paprika (or cumin), and a pinch of salt.
8. Toast the seeds in the skillet for 3-5 minutes, stirring frequently until golden and fragrant. Remove from heat and set aside.

Step 4: Serve and Enjoy
9. Ladle the soup into bowls and garnish with toasted pumpkin seeds. Drizzle a swirl of coconut milk or olive oil on top for an extra festive touch.
10. Serve warm and enjoy this cozy starter as the perfect prelude to your Christmas feast!

This simple, wholesome recipe will bring warmth and cheer to your holiday table. 🎄

To store leftovers of your Creamy Butternut Squash Soup, follow these simple steps to keep it fresh and delicious:

Refrigerating

1. Allow the soup to cool to room temperature before storing it.
2. Transfer the soup into an airtight container.
3. Store in the refrigerator for up to 4-5 days.

Freezing

1. Let the soup cool completely.
2. Pour the soup into freezer-safe containers or resealable freezer bags. Leave a little space at the top for expansion.
3. Label the containers with the date and freeze for up to 3 months.

Reheating

From the Refrigerator:

• Transfer the soup to a pot and reheat over medium heat, stirring occasionally, until warmed.

From the Freezer:

• Thaw the soup overnight in the refrigerator or use the defrost setting on your microwave.
• Reheat the stove as described above.

Note: If the soup thickens during storage, add a splash of vegetable broth, water, or coconut milk while reheating to restore its creamy consistency.

The toasted pumpkin seeds are best stored separately in an airtight container at room temperature for up to a week. Add them as a topping just before serving for maximum crunch.

Please share your holiday creations with us; we would love to see your culinary skills.

With Peace & Love,

Renee

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