Description
Creamy Butternut Squash Soup with a tangy kefir swirl and chili-spiced pumpkin seeds. A cozy Mediterranean-inspired fall recipe, perfect for chilly evenings.
Ingredients
Scale
- Main Players:
- 2 lbs (about 1 medium) butternut squash, halved and seeded
- 1 tbsp olive oil, plus more for drizzling
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 4 cups vegetable broth
- Flavor Boosters:
- 1 tsp ground turmeric
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- Salt and freshly ground black pepper, to taste
- Spicy Topping & Swirl:
- 1/4 cup raw pumpkin seeds (pepitas)
- 1/2 tsp chili powder
- Pinch of ground cumin
- 1/2 cup plain whole milk kefir, for swirling
- Optional Extras:
- Fresh cilantro or parsley, for garnish
- A pinch of nutmeg
Instructions
- Roast the Squash:: First things first, preheat your oven to 400°F (200°C). Carefully halve your butternut squash, scoop out those pesky seeds (you can totally roast them too for a snack!), and drizzle the cut sides with a little olive oil. Place them cut-side down on a baking sheet. Roast for about 40-50 minutes, or until the squash is tender enough to easily pierce with a fork and looks beautifully caramelized. This step is crucial for that deep, sweet flavor in your Creamy Butternut Squash Soup, so don’t rush it!
- Sauté the Aromatics:: While the squash is roasting, grab a large pot or Dutch oven. Heat a tablespoon of olive oil over medium heat. Toss in your chopped onion and let it soften, stirring occasionally, for about 5-7 minutes until it’s translucent and fragrant. Then, add your minced garlic, grated ginger, ground turmeric, smoked paprika, and cinnamon. Sauté for another minute until everything smells absolutely amazing – that’s when you know you’re building a solid flavor base for our Creamy Butternut Squash Soup!
- Simmer and Soften:: Once your squash is roasted and cool enough to handle, scoop out that tender, sweet flesh into your pot with the aromatics. Pour in the vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes. This allows all those wonderful flavors to meld together. It’s smelling incredible already, right?
- Blend to Perfection:: Now for the magic! Carefully transfer the soup mixture to a blender (working in batches if necessary, seriously, don’t overfill it, I learned that the hard way with a splattering mess!). Blend until it’s completely smooth and wonderfully creamy. Alternatively, use an immersion blender right in the pot – so much easier for cleanup, honestly! Taste and season with salt and freshly ground black pepper. Adjust to your liking; I always add a generous pinch of salt to bring out the squash’s sweetness.
- Prepare the Topping:: While your Creamy Butternut Squash Soup is simmering or blending, heat a small dry skillet over medium heat. Add the pumpkin seeds and toast them for a few minutes until they start to pop and turn lightly golden. Be careful not to burn them, they go from perfect to charcoal in seconds! Remove from heat, toss with chili powder and a tiny pinch of cumin and salt. Set aside. These little crunchy bits are going to be a delightful contrast to the smooth soup!
- Serve and Swirl:: Ladle the warm, luscious Creamy Butternut Squash Soup into bowls. Drizzle a generous swirl of plain kefir over each serving – this adds a beautiful visual and a lovely tangy counterpoint. Sprinkle those chili-spiced pumpkin seeds generously on top. If you’re feeling fancy, a fresh sprig of cilantro or a tiny drizzle of extra olive oil wouldn’t hurt. Enjoy immediately, savoring every warm, flavorful spoonful!