Ingredients
Method
- Heat the oven to 350F. In a small bowl, toss the pumpkin seeds with brown sugar, salt, paprika, and olive oil. Spread on a baking sheet and bake for 10 minutes, stirring once. Set aside.
- Raise the oven to 425F. Line a large rimmed baking sheet with parchment paper.
- On the sheet, toss the butternut squash, apple, onion, olive oil, salt, pepper, and garlic powder until evenly coated.
- Roast for 35 to 40 minutes, flipping the vegetables once at the 20 minute mark, until the squash is tender.
- Transfer the roasted vegetables to a large pot. Add 3 1/2 cups of chicken broth and bring to a simmer over medium-high heat. Lower the heat and simmer for 15 minutes.
- Remove the pot from the heat. Puree the soup with an immersion blender, or blend in batches in a countertop blender (see notes for safety).
- Season with extra salt and pepper. If you prefer a thinner soup, stir in the remaining broth.
- Warm the soup over low heat for 5 minutes. Ladle into bowls and top with the pumpkin seed mixture.
Nutrition
Notes
Use low-sodium chicken broth so you can control the final saltiness; swap in vegetable broth for a vegetarian version.
When pureeing hot soup in a standard blender, fill it only halfway, cover the lid with a towel, and start on low speed to prevent splatters.
For extra body, stir in a splash of heavy cream or coconut milk after blending.
Make ahead: refrigerate the soup and topping separately for up to 3 days; reheat gently and add the topping just before serving.
If your squash is on the smaller side, use 3 1/2 cups broth and adjust after blending.
The pumpkin seed topping can be made up to a week ahead; store it in an airtight container to keep it crunchy.
Roast the vegetables until the edges are browned for a deeper, caramelized flavor.
