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+ servings

Roasted Butternut Squash Soup with Roasted Garlic, Goat Cheese and Pepitas

Author - Serena Wolf
Prep Time: 10 minutes
Cook Time: 45 minutes
Yields: 3 -4 servings (depending on hunger levels)


  • 1 head garlic
  • 2 tablespoons olive oil divided
  • 1 small yellow onion diced
  • 1 medium carrot diced
  • 1 celery stalk diced
  • 1/8 teaspoon ground cinnamon
  • ½ teaspoon smoked paprika
  • 1 pinch cayenne pepper
  • 4 cups cubed butternut squash
  • 2 teaspoons fresh chopped sage
  • 3 cups low-sodium vegetable stock
  • Salt
  • Fresh ground pepper
  • 1/3 cup pepitas aka pumpkin seeds, toasted
  • 4 ounces goat cheese crumbled
  • Fresh sage for garnish optional


  • Start by roasting your garlic. Pre-heat the oven to 375 degrees. Using a sharp knife, slice about ½-inch off the top of the head of garlic, so that all of the cloves are exposed. Remove any excess papery skin from the garlic, and place the head on a sheet of heavy-duty aluminum foil. Drizzle the exposed cloves with a tablespoon of olive oil. Wrap the foil around the garlic so that the entire head is loosely enclosed in a sealed packet. Transfer the garlic to the oven and roast for 45 minutes until the cloves are very soft.
  • While your garlic is roasting, get going on the soup. Heat a tablespoon of olive oil in a Dutch oven or large saucepan over medium heat. When hot, add the onion, carrot, and celery and cook for about 5 minutes until the vegetables have softened and the onions are translucent. Add the cinnamon, smoked paprika, cayenne pepper and cook for 1 minute. Add the butternut squash and sage and cook for 1 minute more. (The sage will smell badass.) Add the vegetable stock and bring to a boil. Lower to a simmer and cook for 25-30 minutes until the squash is very tender.
  • Squeeze the roasted garlic cloves from their skins into the soup and simmer for another 5 minutes.
  • Purée the soup using an immersion blender/regular blender/food processor. Return soup to the saucepan and season with salt and pepper to taste.
  • Heat a small pan over medium-high heat. When hot, add the pepitas and toast, for 2-3 minutes, shaking the pan regularly, until lightly browned and fragrant.
  • Ladle warm soup into bowls and top with toasted pepitas and crumbled goat cheese. Serve immediately.