Roasted Butternut Squash Soup with Pepitas


  • 2 to 2 1/2 pounds Butternut Squash
  • 2 teaspoons sunflower oil
  • 1 Onion, chopped
  • 1 Celery rib, chopped
  • 4 cups low fat milk or stock
  • 2 tablespoons lemon juice
  • 1/4 teaspoon cumin
  • Pinch of allspice
  • 2 tablespoons dry sherry or marsala
  • Sea salt and freshly ground black pepper
  • 2 tablespoons Pumpkin or Butternut Squash seeds


Preheat the oven to 350º F. Halve the Butternut Squash, scrape out the seeds and place it, cut-side down, on a baking sheet. Bake for 40 minutes, or until easily pierced with a fork, and cool for 10 minutes. While the Squash is baking, heat the oil in a small sauté pan and sauté the Onion and Celery for 3 minutes or until soft and clear. Scoop the Squash pulp out into a large bowl, add the Onion, Celery and milk or stock and stir to combine. In batches, ladle this mixture into a blender and purée it, being careful not to overfill the blender. Strain this soup through a colander to remove fiber or seeds. Add the lemon juice, cumin, allspice, sherry and salt and pepper to taste. Spread the Pumpkin or Squash seeds on a baking sheet and roast for about 10 minutes. Reheat the soup, divide it among 4 warmed soup bowls and sprinkle with the Pumpkin seeds or Pepitas.

Squash | Onion | Celery