This vegan butternut squash soup is irresistibly creamy and flavorful. The spiced pepitas are downright addictive.
“Crazy runners. What are they thinking?!” It’s clearly written on the drivers’ faces as they pass by my running partner and I when we venture out on mornings when the thermometer reads 9 degrees F.
We layer up well, as I talked about in Running in Cold Weather: My Tips & Tricks, but still come back with frozen hair and eyelashes (yeah, remember that picture from last year’s running adventures?) We may be a little crazy, but there is no better way to start the day than with a good sweat.
On those chilly running days, I crave hot foods all day long: scrambled eggs, soups, stews…hot toddies. If it’s hot, I consume it.
This butternut squash soup is not only warming and rich in flavor, but it happens to be vegan, gluten-free, low-fat and packed with vitamins. The spiced pepitas are like savory candy – you won’t be able to stop eating them. Pepitas can be found in the bulk food section of most well-stocked supermarkets.
Low-Fat Butternut Squash Soup Recipe with Spiced Pepitas
- 2 teaspoons olive oil
- 1 medium yellow onion chopped
- 1 medium Gala apple cored and chopped
- 1 carrot diced
- 1 celery stalk diced
- 2 cloves garlic minced
- 3/4 teaspoon ground cumin
- 5 cups cubed butternut squash about 2-1/4 pounds
- 5 cups vegetable broth
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 3 tablespoons minced cilantro
- Heat the olive oil in a large saucepan set over medium heat.
- Add the onion, apple, carrot and celery to the saucepan and cook until the vegetables are starting to soften, about 5 minutes.
- Add the garlic and cumin, and cook for an additional 30 seconds.
- Stir in the butternut squash and broth. Bring to a boil over high heat, then reduce heat and simmer until the butternut squash is tender, about 30 minutes.
- Let the mixture cool for about 10 minutes. Using an immersion blender, a regular blender or a food processor, puree the soup until it is smooth. Serve. Garnish each helping with spiced pepitas and cilantro.
- Preheat the oven to 375 degrees F.
- In a small bowl, toss the pepitas, olive oil, paprika, cumin and salt. Spread the coated pepitas on a baking sheet.
- Bake until the pepitas are golden brown, about 5 minutes, stirring once. Watch carefully so the pepitas do not burn.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.