Guest Recipe: Roasted Squash Soup with Almond Cream and Spiced Pumpkin Seeds

Hi Everyone! Today I have a very special guest recipe for you from the Candle Cafe‘s Joy Pierson and excerpted from their new cookbook, Vegan Holiday Cooking from the Candle Cafe! Every recipe in the book is beautiful, simple, and perfect for seasonal entertaining. The Candle Cafe’s flavors are always spot on and it’s such a privilege to bring a taste of their New York restaurants to your kitchen (wherever it might be) through this recipe. 

I absolutely love this soup. It’s one of the most warming and satisfying things you can make as  the weather cools down. The fantastic thing about making simple dishes like this is that they’re easy enough to have for a weekday dinner, but delicious enough to dress up for a party. Joy’s recipe had me making almond cream for the first time and it’s just divine. The spiced pumpkin seeds also add a fantastic crunch that contrasts well with the rest of the dish. Try it out! I know you’ll love it.


** Quick note: prep ahead of time if you’re planning to make the almond cream and be sure to soak skinless chopped almonds overnight.

Roasted Squash Soup


Roasted Squash Soup with Almond Cream and Spiced Pumpkin Seeds
Serves 8
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Almond Cream Ingredients
  1. 2 cups sliced almonds
  2. 3 tablespoons safflower oil
  3. 2 tablespoons fresh lemon juice
  4. 1-1/2 teaspoons sea salt
  5. 1/2 cup water
  6. 1 tablespoon chopped fresh chives
Roasted Squash Soup Ingredients
  1. 3 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
  2. 3 tablespoons extra-virgin olive oil
  3. 1 cup diced white onion
  4. 1 cup chopped apple
  5. 1/4 teaspoon ground cinnamon
  6. 1/4 teaspoon chipotle chile powder
  7. 1/4 teaspoon chopped fresh sage
  8. 1/4 teaspoon fresh rosemary
  9. 1/2 lemongrass stalk, split
  10. 1-1/2 teaspoons sea salt
  11. 8 cups vegetable stock
  12. spiced pumpkin seeds
  13. 1 cup pumpkin seeds, hulled
  14. 1 tablespoon extra-virgin olive oil
  15. 1-1/2 teaspoons fresh lemon juice
  16. Pinch of ground cinnamon
  17. Sea salt and freshly ground black pepper
  1. To make the cream, the day before serving, put the almonds in a bowl and add enough water to cover them. Cover and let soak overnight in the refrigerator.
  2. Drain the nuts and transfer to a blender. Add the oil, lemon juice, salt, and water and blend until smooth, about 5 minutes. Transfer to a bowl, stir in the chives, and set aside. The cream will keep, covered, in the refrigerator for up to 2 days.
  3. Preheat the oven to 350°F. Oil a rimmed baking sheet.
  4. Spread out the squash on the prepared baking sheet and roast for 45 minutes, stirring occasionally.
  5. To make the soup, heat the oil and buttery spread in a large soup pot over medium heat. Add the onion, apple, cinnamon, chipotle powder, sage, rosemary, lemongrass, and salt and cook, stirring occasionally, for 5 minutes. Add the squash to the pot and stir to coat, about 3 minutes. Add the stock, bring to a boil, decrease the heat, and simmer, covered, until the squash is tender, about 40 minutes. Remove the lemongrass stalk and let the soup cool.
  6. Transfer the soup to a blender and blend until smooth. Or blend the soup with an immersion blender until smooth. This will have to be done in batches. The soup can be made ahead of time up to this point. It will keep in the refrigerator for up to 3 days or frozen up to 3 months.
Carolyn's Pantry
Roasted Squash Soup

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