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Spicy Butternut Squash Soup with Lime Crema and Roasted Seeds

This is an adaptation of a soup I made at Thanksgiving a few years back that was the star of the meal! It can easily be made vegan by substituting olive oil for the butter and coconut or almond milk for the milk—omit the crema or use non-dairy sour cream and milk. Best of all, all components of the soup can be made at least a day in advance! Enjoy!


Lime Crema:
½ cup heavy cream
½ cup sour cream
1 Tbs fresh lime juice

Soup and Seeds:
2 med. to large butternut squash
1 Tbs olive oil
1 tsp cumin
1 tsp chili powder
½ tsp salt
6 Tbs butter or olive oil
6 cup finely chopped onions
2 cups whole milk
2 tsp crushed red pepper
8 cup chicken or vegetable stock
Additional salt and pepper to taste


  1. Preheat oven to 375°F. Line two rimmed baking sheet with foil or parchment and set aside.
  2. To make the lime crema, whisk together heavy cream, sour cream, and lime juice. Cover and chill for at least two hours. The crema can be made up to a week ahead of time.
  3. To prepare the squash and seeds, cut each squash in half lengthwise (it is easiest and safest to cut from about the middle of the squash to one end, then turn the squash and repeat on the other side). Scoop out seeds and fibers from the inside of each half and set aside. Place the squash halves cut side down on a prepared baking sheet. Roast for 45 to 60 minutes (it may take a bit longer if your squash are very large). Meanwhile, remove fibers and pulp from seeds (they do not need to be completely clean!). Discard fibers. Rinse seeds and pat dry, then toss with olive oil, cumin, chili powder, and salt. Spread in single layer on second baking sheet. Once squash is tender, remove from oven and lower oven temperature to 325°F. Put seeds in oven and roast, stirring occasionally, for 15 to 20 minutes, until seeds are golden and starting to pop. When squash is cool enough to handle, scoop the flesh from the skin and place in a food processor or blender and puree until smooth.
  4. Melt butter or heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 10 minutes. Mix in butternut squash puree, milk, and crushed red pepper. Working in batches, puree mixture, then return to pot. Add broth and simmer for 10 minutes to blend the flavors, stirring occasionally. Taste and season with additional salt and pepper if desired.
  5. To serve, ladle soup into bowls, drizzle with crema, and sprinkle with
  6. pumpkin seeds. Serves 12 as a starter.

Adapted from Epicurious