Butternut Squash Soup + Spicy Garlic Pepitas
Serves: 4
  • For the soup:
  • 2 medium squashes
  • 4 cloves garlic, crushed
  • 1 sprig rosemary
  • Salt and pepper
  • Extra-virgin olive oil
  • 2 cups vegetable broth
  • 1 apple, cored
  • ½ cup almond or coconut milk
  • 1 tbsp apple cider vinegar
  • For the spicy pepitas:
  • 1 cups raw pumpkin seeds
  • 1½ tsp chili powder
  • 1½ tsp olive oil
  • ½ tsp minced garlic
  • ½ salt
  • ¼ tsp crushed red pepper flakes
  1. Preheat the oven to 375 degrees.
  2. Carefully cut squashes in half, scoop out their seeds, and place them on a foil- or parchment-lined baking sheet. Place one garlic clove into each squash cavity. Drizzle with olive oil. Sprinkle with salt, pepper, and rosemary leaves. Roast for 45 minutes face down. Squash is done when a fork can easily pierce through the skin.
  3. While squash is roasting, mix together all ingredients for the spicy pepitas in a small bowl until well coated. Spread the seeds on a parchment-lined baking sheet, ensuring they lay in a single layer. Place on the bottom rack of the oven for 10-15 minutes — until fragrant and lightly toasted.
  4. When squash is cool enough to handle, peel off the skin (a spoon is helpful here) and place the squash into a blender (see notes) with vegetable broth, apple, and vinegar. Stream the milk in with the blender on. You may need to add more broth or milk if the squash puree is too thick to blend.
  5. Taste, and add more salt, pepper, or ACV if needed. Serve warm and garnished with the spicy garlic pepitas.
If squash is still warm/hot when it comes time to blend, MAKE SURE your blender is vented (or don't close the lid all the way so steam will be able to escape — just place a towel over the opening so nothing flies out at you). If you do not have a vented blender, you can use an immersion blender in a pot or let the squash cool completely before blending so there's no steam at all.
You may have to do this in two batches depending on the size of your blender. Stir it all together in a pot if so.
I like to put fresh cheese in this soup when I'm ready to eat — little mozzarella balls or feta are my go-to options.
Recipe by good witch kitchen | holistic nutritionist at https://www.goodwitchkitchen.net/butternut-squash-soup-spicy-garlic-pepitas/