This soul-satisfying, creamy, and rich butternut squash soup is made with roasted butternut squash and comes with a crunchy crumble of pumpkin seeds on top!
Fall is in the air and pumpkin is everywhere… Everyone wants pumpkin flavored this and pumpkin-spiced that. Bah! I’m over here, talking about butternut squash and that can only mean one thing…
Soup is a necessity for fall and winter. You can make a variety of soups: vegetarian, meat lovers, spicy, not spicy. The best thing about soup is that it fills you up with minimal effort. You can make some great Weight Watchers style soups where a gallon of soup is only 0.365 points or you can load them up with gooey cheese and tender meats!
Soup allows you to clean the leftovers out of the refrigerator, add some broth, and turn it into a comforting meal.
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Butternut squash soup is a great dish for a chilly night when you feel like you missed your vitamin and nutrient quota for the week, or want for a meatless meal.
You can also serve this soup in shot glasses at a party or as an appetizer! Shot glasses remove the need for spoons.
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This soup is healthy so feel free to put a large bore straw in the soup and drink her down! Although, you might not want to suck the seeds through the straw so leave those off if you need to.
If you want to go full Paleo for this soup, omit the gingersnap crumble and just use the seeds!
If you are looking for another one-pot meal besides my Butternut Squash soup, check out my Bahamian Smoked Sausage Peas and Rice Pot.
For the soup
- 1 large Butternut Squash (roasted, 4 cups total cooked)
- 1 medium onion (diced small)
- 1 tablespoon olive oil
- 3 medium-sized parsnips (peeled and roasted)
- 13 ounce can full-fat coconut milk
- 6 cups chicken broth or vegetable broth if you want vegetarian
- 1 teaspoon allspice
- 1 teaspoon nutmeg
For the gingersnap crumble
- 1 1/2 teaspoon smoked paprika
- 1 tablespoon ground cayenne pepper (omit if you don't want it spicy)
- 1/2 cup pumpkin seeds
- 1/4 cup ground ginger snaps
- 2 tablespoons coconut oil
Prep and roast your vegetables
- Start by getting your squash and parsnips prepared.
- Peel, wash, and cube your vegetables.
- If not already done, roast your vegetables in a 400F oven until tender.
Toast your seeds and gingersnaps
- Combine, crushed ginger snaps, and coconut oil.
- Toast on a foil-lined baking sheet at 400F for 10 minutes or until crispy.
- Repeat with pumpkin seeds.
- Toss the toasted pumpkin seeds and crushed gingersnaps with 1/2 teaspoon smoked paprika.
Make the soup
- In a large pot, combine olive oil and onion.
- Cook until the onions are clear.
- Add the squash, parsnips, and broth.
- Bring to a boil and then lower to a simmer for 10 minutes.
- Add the coconut milk and stir to combine.
- Puree in small batches in a blender or use a hand-held immersion blender to puree soup.
- Ladle into serving bowls or shot glasses and top with toasted seeds and gingersnaps.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 148Total Fat: 11gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 2mgSodium: 526mgCarbohydrates: 12gFiber: 3gSugar: 3gProtein: 3g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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