This creamy butternut squash soup is a go-to comfort food

Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. Check back on Tuesdays and Thursdays for new episodes!

As the temperature gets colder, watch this episode of Best Bites to learn how to make a warming bowl of butternut squash soup.


For pumpkin seeds:

  • 1/2 cup pumpkin seeds
  • 1/4 teaspoon maple syrup

For butternut squash:

  • 2 pounds butternut squash, chopped
  • 1 large onion, sliced
  • 1/4 cup olive oil
  • 3/4 teaspoon salt
  • pepper for seasoning

For soup base:

  • 1 quart vegetable broth
  • 1 chipotle pepper in adobo sauce
  • 1/4 teaspoon saffron threads
  • 1 teaspoon orange zest
  • 1/2 teaspoon salt
  • 3/4 cup créme fraîche, plus more for garnish
  • fresh parsley for garnish

Tools you may need:


  1. Line a baking sheet with parchment paper and preheat the oven to 350° F. 
  2. Mix pumpkin seeds and maple syrup and bake in oven for 15-20 minutes. 
  3. On a separate baking sheet lined with parchment paper, add butternut squash and onions and season with olive oil, salt and pepper. Roast at 425° F for 25 minutes.
  4. Mix vegetable broth, chipotle pepper, saffron, orange zest and salt in a large pot over medium-high heat. Bring to a simmer. 
  5. Add in roasted squash and onions to soup and simmer for 5 more minutes. Add in with créme fraîche and blend until smooth, using a small hand blender.
  6. Once done, add soup to bowls and garnish with more créme fraîche, fresh parsley and roasted pumpkin seeds.

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