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Butternut squash soup with toasted seeds served

Butternut Squash Soup with Toasted Seeds

Butternut squash soup with toasted seeds is a true classic during the autumn and winter months. The natural sweetness of the butternut squash, the creaminess of the coconut milk, and the subtle spiciness of the smoked paprika create a perfect harmony. Toasted pumpkin seeds enhance this simple yet special dish, both in flavor and texture. It's a perfect choice on a cool day, whether as a light lunch or a festive appetizer.

Prep Time 15 min
Preparation 20 min
Total 35 min
180 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 500 g Butternut Squash
⭕ 1 db Onion
⭕ 2 cloves Garlic
⭕ 200 ml Coconut Milk
⭕ 500 ml Vegetable Broth
⭕ 2 tbsp Olive Oil
⭕ 1 tsp Smoked Paprika
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper
⭕ 30 g Toasted Pumpkin Seeds
⭕ 1 cs. Fresh Parsley

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    Preparation Steps

    1

    Wash the butternut squash, cut it into smaller pieces, and remove the seeds. Peel the skin and dice the flesh.

    2

    Dice the onion and garlic. In a large pot, heat the olive oil over medium heat and sauté the onion until translucent.

    3

    Add the garlic and smoked paprika, and sauté for another 1-2 minutes until fragrant.

    4

    Add the diced butternut squash to the pot and pour in the vegetable broth. Bring to a simmer and cook for 15-20 minutes, or until the squash is tender.

    5

    Once the squash is cooked, use an immersion blender to purée the soup until smooth. Stir in the coconut milk, then season with salt and pepper to taste.

    6

    Before serving, garnish the soup with toasted pumpkin seeds and fresh parsley. Serve hot with fresh bread or toast.