Ingredients
- 1 large butternut squash about 2½ pounds whole, peeled and cubed (about 4 cups)
- 2 medium carrots peeled and sliced (about 1 heaping cup)
- 2 tablespoons olive oil divided
- 1 large yellow onion chopped
- 3 cloves garlic sliced
- 1 tablespoon fresh grated ginger or 1 teaspoon ground ginger
- 4 cups vegetable broth
- 1 teaspoon sea salt divided
- ¼ teaspoon black pepper
- 1 to 2 teaspoons apple cider vinegar or lemon juice to taste
For topping:
- ¼ cup pepitas pumpkin seeds
- 2 teaspoons white sesame seeds
Instructions
- Roast the squash and carrots. Preheat oven to 425°F. Spread butternut squash and carrots on a large baking sheet. Drizzle with 1 tablespoon olive oil and ½ teaspoon salt. Toss to coat. Roast for 25–30 minutes, flipping halfway, until tender and lightly browned.
- Cook the aromatics. While veggies roast, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and cook 6–8 minutes, until soft. Stir in garlic and ginger, cook for 1 minute more, until fragrant.
- Simmer the soup. Add roasted vegetables to the pot with onion. Pour in vegetable broth and add black pepper. Simmer uncovered for 8–10 minutes.
- Blend until smooth. Turn off heat and blend soup with an immersion blender or in batches in a countertop blender. While blending, drizzle in 1–2 teaspoons olive oil for extra smoothness and shine. Adjust thickness with extra broth or water, if needed.
- Add vinegar or lemon. Stir in 1–2 teaspoons apple cider vinegar or lemon juice. Taste and adjust seasoning as needed.
- Toast the toppings. In a dry skillet, toast pepitas for 2–3 minutes over medium heat until they start to puff. Add sesame seeds and toast 30 seconds more. Remove from heat.
- Serve. Ladle soup into bowls and top with a ribbon of pepitas and a sprinkle of sesame seeds. Serve warm.