In my opinion, September officially announces the beginning of autumn. The kids are going back to school, the Halloween and pumpkin décor starts rolling out at Target and Crate and Barrel, and winter squash and root vegetables start popping back up at the market. Of course, I live in Arizona, so autumn is still a long way off. But even though it’s 90 degrees here doesn’t mean I can’t dream of cozy cardigans, brown boots, colorful leaves, and squash too. I’ll just dream about them while wearing a bathing suit.

It is what it is.

Anyways, now that it’s nearly fall, (except in Arizona) I’ve decided to make soup! Not just any soup, but one of my absolute favorites: roasted butternut squash soup with spicy squash seeds sprinkled on top. Trust me, it’s divine, creamy, sweet, spicy, and absolutely soul soothing. Plus butternut squash delivers a whole host of key antioxidants including beta-carotene for cell support and anti-inflammatory benefits, plus Vitamin C & A, fiber, and Omega-3 fatty acids to keep your immune system in check for these upcoming cooler (except for AZ) months. Those little squash seeds, that we roast low and slow to keep their beneficial oils in tact, contain linoleic and oleic acids, which are both omega fatty acids necessary for our diet.

So throw on your chunky cardigan or string bikini, and get soup making. Happy almost Autumn!

Butternut Squash Soup with Spicy Squash Seeds

Roasted Butternut Squash Soup

1 medium butternut squash
2 T coconut oil
1 small onion, diced
2 carrots, peeled and chopped
1 T fresh thyme
3 cups vegetable stock
1 tsp ground nutmeg
Freshly ground sea salt & pepper

Preheat oven to 350° F. Using a sharp knife, carefully cut butternut squash in half lengthwise. Use a spoon to scoop out seeds, and set them aside in a small bowl. Drizzle 1 T coconut oil over cut side of squash and place squash cut side down on baking sheet. Roast butternut squash in oven until an inserted fork can easily pierce skin, about 50-60 minutes.

Remove squash from oven and let cool 15 minutes. Once the squash is cool enough to handle, roughly chop into small pieces and set aside.

Meanwhile heat 1 T coconut oil in a skillet over medium heat. Add in diced onion and sauté until translucent, about 4-5 minutes. Remove from heat.

If you have a high-speed blender, such as a Vitamix or Blendtec, you can simply put all the remaining soup ingredients into the blender cup and blend on the highest speed for 5 minutes, until steam starts to escape.

If you don’t have a fancy pants blender, use a regular blender, food processor, or immersion blender and puree the chopped butternut squash, carrot, onion, and thyme. Combine puree with vegetable stock, nutmeg, and freshly ground sea salt and pepper in a large pot over medium heat. Cook for 10-15 minutes, until soup is thoroughly heated.

Top hot soup with spicy squash seeds. (recipe below)

Spicy Squash Seeds

Reserved seeds from butternut squash
1 T coconut oil
1/8 tsp cayenne
¼ tsp cinnamon
1/8 tsp cumin
Freshly ground sea salt & pepper

Preheat oven to 170° F. In a small bowl combine reserved butternut squash seeds and remaining ingredients. Place on a baking tray and bake for 15-20 minutes, until lightly roasted. Sprinkle on butternut squash soup & enjoy!