Soup

Roasted Squash Soup with Herbed Croutons & Toasted Pepitas

December 1, 2020

This roasted squash soup is rich, creamy, and full of flavor. Serve with herbed croutons and spiced pepitas for a delicious combo! A mix of butternut and acorn squash, sweet potatoes, and carrots, not only is this soup flavorful but its packed with nutrients. Homemade herbed croutons and spiced pepitas add the perfect touch!

If you like this squash soup, you’ll love…

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Instructions for the roasted squash soup:

Preheat the oven to 375 degrees F.

Line a large baking sheet with the prepared acorn squash, butternut squash, sweet potatoes, carrots, onion, and garlic cloves. Drizzle with olive oil and season with salt, pepper, and garlic powder. Roast for 40-50 minutes until tender.

Scrape out the roasted squash and transfer it into a large stockpot, add in the roasted carrots, sweet potatoes, onion, and garlic. Add in the vegetable stock and heat over medium-high heat. Simmer for 5-10 minutes. Remove from heat and carefully blend with an immersion blender until all lumps are smooth. If you don’t have an immersion blender, blend in batches in a traditional blender.

Once the soup is smooth add in the milk or cream and stir to combine. Season with salt and pepper as needed.

In a large mixing bowl combine the cubed Italian bread, olive oil, dried or fresh herbs, salt, and pepper. Toss to combine. Spread out evenly on a baking sheet and bake at 350 degrees for 5-10 minutes until toasted.

In a small mixing bowl combine the pepitas, olive oil, chili powder, salt, and pepper, toss to combine. Spread out evenly on a baking sheet and toast under the broiler on high for 3-5 minutes, careful not to burn.

Serve the soup topped with the toasted pepitas and croutons. Best served immediately but the soup will keep for up to 5 days in the fridge.

Roasted Squash Soup with Herb Croutons & Toasted Pepitas

5 from 1 vote
Course: Soup
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 Servings
Author: The Hearty Life
Cost: $
Print Recipe Pin Recipe

Equipment:

  • Immersion blender

Ingredients: 

For the Squash Soup:

  • 2-3 pounds Butternut squash, cut in half, seeds removed
  • 1-2 pounds Acorn Squash, cut in half, seeds removed
  • 2 Medium sweet potatoes, peeled and roughly chopped
  • 3 Whole carrots, roughly chopped
  • 1 Large white onion, peeled and cut in half
  • 3-4 Cloves of garlic, peeled
  • 3 tbsps Olive oil
  • Salt and pepper
  • 2 tsps Garlic Powder
  • 3 cups Vegetable broth
  • 1 cup Whole milk or half & half

For the Herb Croutons:

  • 1 Loaf, Italian Bread, cut into cubes
  • 1/4 cup Olive oil
  • 1 tsp Fresh or dried parsley, chopped
  • 1 tsp Fresh or dried thyme, chopped
  • 1 tsp Fresh or dried rosemary, chopped
  • 1 tsp Kosher salt
  • Fresh ground black pepper

For the toasted pepitas:

  • 1/2 cup Raw pepitas
  • 2 tbsps Olive oil
  • 1/2 tsp Chili powder
  • Salt & pepper

Instructions:

  • Preheat the oven to 375 degrees F.
  • Line a large baking sheet with the prepared acorn squash, butternut squash, sweet potatoes, carrots, onion, and garlic cloves. Drizzle with olive oil and season with salt, pepper, and garlic powder. Roast for 40-50 minutes until tender.
  • Scrape out the roasted squash and transfer it into a large stockpot, add in the roasted carrots, sweet potatoes, onion, and garlic. Add in the vegetable stock and heat over medium-high heat. Simmer for 5-10 minutes. Remove from heat and carefully blend with an immersion blender until all lumps are smooth. If you don't have an immersion blender, blend in batches in a traditional blender.
  • Once the soup is smooth add in the milk or cream and stir to combine. Season with salt and pepper as needed.
  • In a large mixing bowl combine the cubed Italian bread, olive oil, dried or fresh herbs, salt, and pepper. Toss to combine. Spread out evenly on a baking sheet and bake at 350 degrees for 5-10 minutes until toasted.
  • In a small mixing bowl combine the pepitas, olive oil, chili powder, salt, and pepper, toss to combine. Spread out evenly on a baking sheet and toast under the broiler on high for 3-5 minutes, careful not to burn.
  • Serve the soup topped with the toasted pepitas and croutons. Best served immediately but the soup will keep for up to 5 days in the fridge.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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