Butternut Squash Soup with Pumpkin Seed Crunch

Name: Butternut Squash Soup with Pumpkin Seed Crunch
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 1 kg Butternut squash, cubed; 1 Onion, chopped; 3 cups Vegetable stock; 1 tbsp Olive oil; 1/4 cup Pumpkin seeds; 1/2 tsp Smoked paprika; 1/4 tsp Nutmeg

Smooth roasted squash soup topped with spiced pepitas.

⏱ 45 min · 🍽 4 servings · by Naturalition

Pumpkin Vegan Gluten-free Naturalition Glow Lunch

Ingredients

•1 kg Butternut squash, cubed
•1 Onion, chopped
•3 cups Vegetable stock
•1 tbsp Olive oil
•1/4 cup Pumpkin seeds
•1/2 tsp Smoked paprika
•1/4 tsp Nutmeg

Method

1. Roast squash with oil at 200 C (400 F) for 30 minutes.

2. Simmer with onion and stock 10 minutes, then blend.

3. Toast pepitas with paprika 2 minutes.

4. Season with nutmeg and serve with the crunch.

Learn about the seeds

🌱 Nutmeg 🌱 Pumpkin Seed

Who should be careful

General food information, not medical advice. Check with your doctor if you are pregnant, nursing, on medication or managing a health condition. Nutmeg in large amounts is unsafe; a pinch is fine.

General guidance only, not medical advice. Ask your doctor if you have a condition, allergy or take medication.