Cozy up in the kitchen with this delectable soup that’s vegetarian-friendly. Pumpkin seeds add crunch and protein.
Ingredients
- 1 medium butternut squash
- 1 medium yellow onion
- 3 cloves garlic
- 1 jalapeño
- 3 Tbsp. olive oil
- 2 tsp. ground cumin
- 1 tsp. smoked paprika
- 1 (32 oz.) pkg. vegetable broth
- ¼ cup pepitas (pumpkin seeds)
- 4 multigrain rolls
Steps
- Preheat oven to 400°F. Trim and peel butternut squash. Halve squash and, with spoon, remove seeds. Cut squash into 1-inch chunks.
- Peel and cut onion into 8 wedges. Peel garlic. Stem jalapeño and cut into 3 pieces.
- On a large baking sheet, toss butternut squash, onion, garlic and jalapeño with oil, cumin and paprika. Season with salt and pepper. Roast until squash is tender, stirring twice, 20–25 minutes.
- In a large pot, combine roasted vegetables with broth. Heat to a simmer over high. Reduce heat and simmer 5 minutes more. With immersion blender, purée soup until smooth. Season with salt and pepper to taste. Divide among 4 bowls and garnish with pepitas. Serve with rolls.
This recipe is
- Vegetarian
- Nut-free
- Dairy-free
- Egg-free
- Lactose-free
Tags
- Fresh Magazine October November 2026