Creamy Squash Soup With Salad Topping Recipe

Name: Creamy Squash Soup With Salad Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SOUP; 1/4 cup olive oil; 5 cups butternut squash chunks (1-in. pieces; use a 2 3/4-lb. squash or 1 1/2 lbs. chunks); 1 medium yellow onion, chopped; 1 1/2 cups chopped Asian or ripe Bartlett pear; About 1 tsp. kosher salt; 1/2 teaspoon pepper; 1 qt. reduced-sodium vegetable broth; 1 cup half-and-half; 1/3 cup almond butter; 2 tablespoons lime juice, plus lime wedges; 2 tablespoons packed light brown sugar; TOPPING; 3 radishes, sliced and cut into matchsticks; 3 green onions, cut into 1 1/2-in. slivers; 1/3 cup roasted, salted hulled pumpkin seeds (pepitas); 1/3 cup crumbled feta cheese; 1/2 jalapeno chile, seeded (if you like) and diced

Servings: persons

SOUP
1/4 cup olive oil
5 cups butternut squash chunks (1-in. pieces; use a 2 3/4-lb. squash or 1 1/2 lbs. chunks)
1 medium yellow onion, chopped
1 1/2 cups chopped Asian or ripe Bartlett pear
About 1 tsp. kosher salt
1/2 teaspoon pepper
1 qt. reduced-sodium vegetable broth
1 cup half-and-half
1/3 cup almond butter
2 tablespoons lime juice, plus lime wedges
2 tablespoons packed light brown sugar
TOPPING
3 radishes, sliced and cut into matchsticks
3 green onions, cut into 1 1/2-in. slivers
1/3 cup roasted, salted hulled pumpkin seeds (pepitas)
1/3 cup crumbled feta cheese
1/2 jalapeno chile, seeded (if you like) and diced

1
Make soup: Heat oil in a wide 5- to 6-qt. pot over medium-high heat. Add squash, yellow onion, pear, 1 tsp. salt, and the pepper. Saute until squash starts to brown, 15 to 20 minutes.
2
Add broth, cover, and bring to a boil. Reduce heat to a simmer and cook until squash is tender, 10 to 15 minutes. Remove from heat.
3
Add half-and-half and almond butter to broth mixture. Whirl soup in batches in a blender until very smooth. Return soup to pot and cover.
4
Make topping: In a medium bowl, gently toss together radishes, green onions, pumpkin seeds, feta, and chile.
5
Reheat soup just to a simmer, if needed. Stir in lime juice and brown sugar, and add more salt to taste if you like. Ladle into bowls and serve with topping and lime wedges.
6
Recipe is gluten free when made with gluten-free broth.

2398

kcal

Calories

259

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: SOUP, 1/4 cup olive oil, 5 cups butternut squash chunks (1-in. pieces; use a 2 3/4-lb. squash or 1 1/2 lbs. chunks), 1 medium yellow onion, chopped, and more.

Yes, Creamy Squash Soup With Salad Topping falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Creamy Squash Soup With Salad Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions