Roasted Butternut Squash Soup with Pepitas
Roasting the squash makes it easier to peel and seed as well as deepens the flavor of its flesh, producing a richer, more flavorful soup. Garnishing the soup with pepitas (toasted pumpkin seeds) adds visual interest and a pleasant nutty crunch.
- 2 butternut squashes, about 3 lb. (1.5 kg) total
- 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter
- 2 yellow onions, chopped
- 6 fresh sage leaves, finely chopped
- 6 cups (46 fl. oz./1.5 l) vegetable broth
- Pinch of freshly ground nutmeg
- Kosher salt and freshly ground pepper
- Pepitas (toasted pumpkin seeds) for garnish
Preheat an oven to 400°F (200°C).
Using a paring knife, prick each squash several times with the tip. Place the whole squashes on a baking sheet and roast until tender and a knife penetrates the skin easily, about 1 hour. Remove from the oven and, when cool enough to handle, cut in half lengthwise and remove and discard the seeds and fibers. Scoop out the pulp into a bowl and set aside.
In a saucepan over low heat, melt the butter. Add the onions and sage and cook, stirring occasionally, until the onions are tender and translucent, 8 to 10 minutes. Add the broth and squash pulp, increase the heat to high and bring to a boil. Reduce the heat to low and simmer for a few minutes to combine the flavors. Remove from the heat.
Working in batches, puree the soup in a blender or food processor. Alternatively, use an immersion blender to puree the soup in the saucepan. Reheat the soup gently over medium-low heat. Stir in the nutmeg and season with salt and pepper.
Ladle into warmed bowls and garnish with the pepitas. Serve immediately. Serves 6.
Williams-Sonoma Test Kitchen