Butternut Squash Soup with Pumpkin Seeds

Butternut Squash Soup with Pumpkin Seeds

If autumn were a soup, this would be it. Mild butternut squash pairs with sweet pear to form the base of this rich, creamy soup. Protein-rich almond butter and crunchy pumpkin seeds balance the natural sweetness, while adding an unexpected twist to this seasonal favorite.


INGREDIENTS
1 tablespoon olive oil
5 cups butternut squash, peeled & chopped
1 1/2 cups pear, cored & chopped
1 cup onion, chopped
3 cups low-sodium vegetable stock
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/3 cup almond butter
1/4 cup heavy cream
2 tablespoons roasted pumpkin seeds

Please note you will need an immersion blender for this recipe.

Over medium heat, warm a large stockpot.

Add olive oil, butternut squash, pear, and onion, sautéing, until squash starts to brown.

Add stock, salt and pepper, stirring, until combined.

Cover pot and decrease heat to low, simmering for 15 minutes.

Add almond butter and heavy cream, stirring, until combined.

Using an immersion blender, purée soup, until smooth.

Top with pumpkin seeds and serve.



SERVING INFORMATION:
YIELD: 8
SIZE: 1 cup
CARBS: 19g
NET CARBS: 15g

NUTRITION INFORMATION:
CALORIES: 168
TOTAL FAT: 10g
DIETARY FIBER: 4g
CHOLESTEROL: 5mg
SODIUM: 654mg
SUGARS: 6g
PROTEIN: 4g
The nutrition information provided for this recipe is determined by Spoonacular.
Substituting any ingredients may change the posted nutritional values.




Find Out What’s New!

My latest recipes + bonus "Simple Snacks" bundle delivered straight to your inbox





As Seen In






A FIGURE3 BRAND © 1997-2025