I absolutely adore this Creamy Butternut Squash Soup with Fresh Herbs and Toasted Pepitas Recipe because it hits that perfect balance of cozy and fresh. The velvety texture of the roasted butternut squash paired with fragrant herbs makes every spoonful feel like a warm hug. Whenever the temperatures dip or I crave something comforting yet light, this soup is my go-to—it feels special without any fuss.

What makes this Creamy Butternut Squash Soup with Fresh Herbs and Toasted Pepitas Recipe truly stand out is the added crunch and nutty flavor from those toasted pepitas. They bring a depth and texture that transforms an everyday soup into something your family will rave about. Plus, the fresh herbs brighten up the whole pot, making it taste vibrant and inviting—trust me, you’ll find yourself making it over and over again!

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Why You’ll Love This Recipe

  • Comfort in a Bowl: The creamy texture and gentle sweetness of butternut squash make this soup irresistibly soothing.
  • Fresh Herb Boost: Adding fresh herbs lifts the flavors, giving it a bright, aromatic kick that isn’t too overpowering.
  • Toasted Pepitas Crunch: Those little seeds add a delicious crunchy contrast that keeps you coming back for more.
  • Simple & Customizable: It’s beginner-friendly and super adaptable for any diet or occasion.

Ingredients You’ll Need

These ingredients work perfectly together to create a silky, flavorful soup with just the right amount of herbal freshness. When you’re picking butternut squash, look for firm, heavy ones with smooth skin—they’ll give you the best texture and sweetness.

  • Butternut Squash: Roasting it brings out a deeper sweetness and soft texture essential for creaminess.
  • Fresh Herbs (such as thyme, sage, or parsley): They infuse the soup with natural brightness; fresh is best but dried can work in a pinch.
  • Chicken or Vegetable Broth: Use low sodium so you can control the saltiness better.
  • Onion and Garlic: The classic flavor base that adds savory depth.
  • Heavy Cream or Coconut Milk: For richness and that velvety texture I love.
  • Pepitas (Pumpkin Seeds): Toasted until golden, they add a wonderful crunch and subtle nuttiness.
  • Olive Oil or Butter: For sautéing and enriching the soup’s flavor.
  • Salt and Pepper: Essential for seasoning and bringing all the flavors together.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love mixing things up depending on what’s in my fridge or my mood—don’t be afraid to personalize your Creamy Butternut Squash Soup with Fresh Herbs and Toasted Pepitas Recipe. Adding a bit of spice or swapping out herbs can lead to some fun, delicious results.

  • Add a Touch of Heat: Try stirring in a pinch of cayenne or smoked paprika for a subtle spicy kick—I’ve found it really elevates the flavor without overpowering the soup.
  • Dairy-Free Option: Replace cream with coconut milk for a luscious texture with a hint of tropical flavor that friends with the butternut squash beautifully.
  • Herb Variations: Experiment with rosemary or chives if thyme or parsley isn’t your thing; each herb changes the vibe just slightly.
  • Protein Boost: Toss in cooked sausage or chickpeas to make it more filling—I’ve done this for a heartier family dinner with great feedback.

How to Make Creamy Butternut Squash Soup with Fresh Herbs and Toasted Pepitas Recipe

Step 1: Roast the Butternut Squash to Perfection

Start by peeling and cubing your butternut squash into roughly 1-inch chunks. Toss them with olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast at 400°F (200°C) for about 25-30 minutes, stirring halfway through. Roasting brings out that rich, caramelized sweetness that makes this soup so creamy and flavorful.

Step 2: Build the Flavor Base

While the squash roasts, heat some olive oil or butter in a large pot over medium heat. Sauté chopped onions until translucent and fragrant—around 5 minutes. Add minced garlic and cook for another 1-2 minutes. This classic combo lays down a savory foundation that marries beautifully with the squash.

Step 3: Simmer It All Together

Once the squash is roasted, add it to the pot along with your choice of broth and fresh herbs. Bring everything to a simmer. Let it bubble gently for 10-15 minutes so the flavors meld. This step is where the magic starts—your kitchen will smell incredible!

Step 4: Blend Until Silky Smooth

Use an immersion blender (my favorite tool for soups) right in the pot, or carefully transfer batches to a blender, to puree the soup until silky and smooth. Be patient here; a smooth texture is key to this Creamy Butternut Squash Soup with Fresh Herbs and Toasted Pepitas Recipe.

Step 5: Add Cream and Toast Pepitas

Stir in your cream or coconut milk for that finishing touch of richness. Meanwhile, toast your pepitas in a dry skillet over medium heat for 3-5 minutes until they just start to pop and turn golden. Sprinkle these crunch bombs on top of each bowl right before serving—you’ll thank me!

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Pro Tips for Making Creamy Butternut Squash Soup with Fresh Herbs and Toasted Pepitas Recipe

  • Peel with Ease: Use a vegetable peeler specifically for the butternut squash—the skin can be tough but this trick saves tons of time.
  • Don’t Skip Roasting: Roasting the squash first makes all the difference in flavor depth versus boiling raw cubes.
  • Blend in Batches if Needed: To avoid overfilling your blender and splattering, blend your soup in manageable portions.
  • Watch Your Pepitas: Toast them on medium heat and keep stirring—they burn fast if left unattended!

How to Serve Creamy Butternut Squash Soup with Fresh Herbs and Toasted Pepitas Recipe

A white bowl filled with a rich, reddish-brown soup that has visible small pieces of meat and vegetables, along with wide, flat lasagna noodles partly submerged and curled at the edges. A dollop of creamy white ricotta cheese sits in the center, topped with two fresh green basil leaves. A silver spoon rests inside the bowl on the left side. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top my bowl with a generous handful of toasted pepitas for crunch and a sprinkle of fresh chopped parsley or thyme for that fresh herbal punch—both add visual appeal and layers of texture and flavor that make the soup shine.

Side Dishes

If you want to round out the meal, I love pairing this soup with a crusty baguette or warm, cheesy garlic bread. A crisp green salad with lemon vinaigrette also works beautifully to balance the creamy texture with some fresh crispness.

Creative Ways to Present

For special occasions, try serving this soup in small mason jars or hollowed-out mini pumpkins for a fall-themed touch. You can also drizzle a swirl of herb-infused olive oil or cream on top and sprinkle edible flowers for an elegant presentation that’ll wow your guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to 4 days. When reheating, I find gentle warming on the stovetop with a splash of broth or water keeps the soup from thickening too much and maintains that beautiful creamy texture.

Freezing

This recipe freezes wonderfully. I let the soup cool completely, then transfer to freezer-safe containers or zip bags. When you’re ready, thaw overnight in the fridge and reheat gently on the stove. Just remember to add the toasted pepitas fresh for maximum crunch.

Reheating

Reheat your soup slowly over low to medium heat, stirring occasionally. If it thickens too much, add a splash of broth or cream to loosen it up. Reheat only as much as you’ll eat to preserve the flavors and vibrant texture for next time.

FAQs

  1. Can I make this Creamy Butternut Squash Soup with Fresh Herbs and Toasted Pepitas Recipe vegan?

    Absolutely! Use vegetable broth instead of chicken broth, swap the cream for coconut milk or another plant-based alternative, and omit any dairy-based toppings. The pepitas remain a fantastic crunchy garnish to keep the texture interesting.

  2. What’s the best way to peel butternut squash?

    I recommend using a sharp vegetable peeler designed for tough skin. Alternatively, you can cut the squash in half and roast it skin-side down, then scoop out the soft flesh—though peeling raw allows for a smoother soup texture.

  3. How long will leftovers stay fresh?

    Stored properly in the fridge in an airtight container, the soup will stay fresh for up to 4 days. Make sure to keep the pepitas separate and toast fresh before serving again to maintain their crunch.

  4. Can I use dried herbs instead of fresh?

    Yes, dried herbs can be substituted at about one-third the amount called for fresh herbs. Add them earlier in the cooking process to allow flavors to develop fully.

Final Thoughts

This Creamy Butternut Squash Soup with Fresh Herbs and Toasted Pepitas Recipe is one of those dishes I keep coming back to season after season. It’s comforting yet bright, easy enough for weeknights but dressy enough for company. I truly believe that cozy soups like this bring us a little extra joy and warmth—and I can’t wait for you to make it your own and love it as much as I do.

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Creamy Butternut Squash Soup with Fresh Herbs and Toasted Pepitas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 137 reviews
  • Author: Lauren
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 7 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Description

Lasagna Soup is a comforting and hearty dish that combines the rich flavors of classic lasagna into a warm, satisfying soup. Made with ground beef, Italian sausage, tomato marinara, broken lasagna noodles, and a blend of ricotta, mozzarella, and Parmesan cheeses, this recipe is perfect for a cozy meal. Optional fresh spinach adds a nutritious touch while fresh basil elevates the flavor. This soup is easy to prepare on the stovetop and can be adapted to slow cooker, vegetarian, and vegan variations.


Ingredients

Meat and Seasoning

  • 1/2 pound lean ground beef
  • 1/2 pound ground Italian sausage
  • Salt and freshly ground black pepper, to taste

Vegetables and Aromatics

  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 recipe homemade marinara sauce (or 24 ounce jarred marinara sauce)
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
  • 1/2 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 7 cups low sodium chicken broth (or vegetable broth)
  • 2 cups fresh spinach leaves (optional)

Pasta

  • 9 lasagna noodles, broken into pieces

Cheeses

  • 10 ounces ricotta cheese (or cottage cheese)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese

Garnish

  • Fresh basil, for serving


Instructions

  1. Brown the Meat: In a large pot over medium-high heat, cook the ground beef and Italian sausage until browned, seasoning with salt and freshly ground black pepper as you cook. Drain any excess grease and remove the meat from the pot.
  2. Sauté Aromatics: In the same large pot, heat olive oil over medium heat. Add the chopped yellow onion and sauté for about 5 minutes, stirring occasionally until softened. Add the minced garlic and cook for an additional 1 to 2 minutes until fragrant.
  3. Combine and Simmer: Stir in the tomato paste, marinara sauce, red pepper flakes, fresh parsley, dried oregano, dried basil, and chicken broth. Return the browned meat to the pot and bring the mixture to a boil.
  4. Add Pasta and Cook: Once boiling, add the broken lasagna noodles to the pot. Reduce heat to medium-low and cook, stirring occasionally, until the noodles are tender, about 10-12 minutes. If using, stir in the fresh spinach leaves during the last few minutes of cooking to wilt.
  5. Prepare Cheese Mixture: In a small bowl, combine the ricotta cheese, shredded mozzarella, and freshly grated Parmesan cheese, stirring them together to create a creamy blend.
  6. Serve: Ladle the hot soup into bowls and top each serving with a dollop of the cheese mixture. Garnish with fresh basil leaves for added aroma and flavor.

Notes

  • Store lasagna soup covered in the refrigerator for 3-4 days.
  • Make Ahead Instructions: Prepare the recipe up to step 4 without adding noodles. Refrigerate the soup and add noodles only when reheating before serving.
  • Freezing Instructions: Freeze the soup without cheese in a freezer-safe container for 2-3 months. Thaw overnight in the refrigerator and reheat slowly on the stovetop. For best texture, cook fresh noodles when ready to serve if freezing.
  • Vegetarian Version: Omit ground beef and sausage; add chopped vegetables like zucchini, mushrooms, and yellow squash in step 3.
  • Vegan Version: Omit meat and use vegetables as above. Substitute cheese with homemade cashew ricotta or other vegan alternatives.
  • Pasta Substitution: Any pasta type can be used in place of broken lasagna noodles.
  • Slow Cooker Method: Brown meat and sauté onion and garlic as directed. Combine all ingredients (except noodles) in the slow cooker and cook on low for 4-6 hours. Add noodles 30 minutes before serving and cook until tender. Stir in spinach if using.

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 521
  • Sugar: 3g
  • Sodium: 606mg
  • Fat: 28g
  • Saturated Fat: 12g
  • Unsaturated Fat: 13g
  • Trans Fat: 0.4g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 31g
  • Cholesterol: 85mg

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