Roasted Squash Soup With Roasted Pumpkin Seeds

hatBy Chef Anne Desjardins

Anne Desjardins is the brilliant chef and owner of the restaurant l'Eau à la Bouche tucked away in the postcard-worthy village of Sainte-Adèle in Quebec.

A perfect autumn starter, in a pretty little teacup!


10 minutes


1 hour




  • 1 butternut squash (about 3 lb)
  • 1 onion, peeled and halved
  • 2 cloves garlic, unpeeled
  • 2 tbsp olive oil
  • 2 cups (approx) chicken broth, preferably low sodium
  • 1/2 tsp salt
  • 1/2 tsp apple cider vinegar
  • Dash hot pepper sauce such as Tabasco
  • 3 tbsp yogurt
  • 2 tbsp pumpkin seed oil
  • 2 tbsp roasted pumpkin seeds


Preheat oven to 425°F.

Cut squash in half lengthwise; scoop out seeds. Place squash on an aluminum foil-lined baking sheet along with onion and garlic. Brush oil all over vegetables.

Roast in centre of preheated oven, turning onion and garlic a couple of times, until golden brown and softened, 40 to 50 minutes. Let cool slightly. Peel garlic.

Using a spoon, scoop out cooked squash; transfer to a blender or food processor along with onion and garlic. Pour in 1 cup broth. Purée until completely smooth. Return mixture to pot, adding remaining 1-1/2 cups broth. Whisk in salt, vinegar and hot pepper sauce. If soup is too thick, whisk in ½ cup more stock. Heat over medium heat until steaming.

Pour 3/4 cup of soup into each of 8 teacups. Top each with 1 tsp yogurt. Drizzle with 1 tsp oil and then 1 tsp pumpkin seeds.