Alberta Cancer Foundation

Roasted Squash Soup with Roasted Pumpkin Seeds

Feed your brain with this tasty soup by chef Anne Desjardins, the owner of the restaurant l’Eau à la Bouche in Sainte-Adèle, Quebec. This soup is one of 100 recipes available in Mindfull, an e-cookbook published by Baycrest, a cognitive neuroscience research institute in Ontario.


  • 1 butternut squash (about 3 lb)
  • 1 onion, peeled and halved
  • 2 cloves garlic, unpeeled
  • 2 Tbsp olive oil
  • 2 cups low-sodium chicken broth
  • 1/2 tsp salt
  • 1/2 tsp apple cider vinegar
  • Dash hot pepper sauce
  • 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.
  • Scoop out cooked squash using a spoon; 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 broth. Whisk in salt, vinegar and hot pepper sauce. If soup is too thick, whisk in a little more stock or water. Heat over medium heat until steaming.
  • Pour 3/4 cup of soup into each of eight teacups. Top each with 1 tsp yogurt. Drizzle with 1 tsp oil and then 1 tsp pumpkin seeds.