Description
A comforting and velvety roasted butternut squash soup made by roasting a medley of vegetables to enhance natural sweetness and flavors, then simmered with warm spices and blended until creamy. Finished with a touch of heavy cream for richness, this soup is perfect for cozy evenings and serves six generously.
Ingredients
Scale
Vegetables
- 1 large butternut squash, peeled and cubed (seeds removed) (about 3-4 pounds before peeling)
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled
- 2 potatoes, peeled and chopped
- 2 carrots, peeled and chopped
Seasonings & Liquids
- 2 tablespoons oil (such as olive oil or vegetable oil)
- Salt & pepper, to taste
- 1 tablespoon butter
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried thyme
- 1 quart low-sodium chicken broth or vegetable broth
- Heavy cream, to taste
Instructions
- Prep: Heat the oven to 400°F. Prepare your ingredients by peeling and chopping the vegetables as described.
- Roast the vegetables: Spread the butternut squash, onion, potatoes, carrots, and garlic on a large baking sheet. Drizzle with oil, season with salt and pepper, and toss to coat evenly. Arrange everything in a single layer to ensure roasting, not steaming. Roast for 25–30 minutes until the vegetables are soft with golden, caramelized edges to build deep, rich flavor.
- Place in pot: Prepare a large pot on the stovetop for the next steps.
- Melt the butter and bloom the spices: Over medium heat, melt the butter in the pot. Stir in the ground cumin and dried thyme and cook for 1–2 minutes until fragrant. Blooming the spices in butter helps release their warmth and depth.
- Simmer: Transfer the roasted vegetables to the pot and stir them to coat in the spiced butter. Pour in the chicken or vegetable broth and gently scrape the bottom of the pot to release any browned bits, enhancing savory flavor. Bring to a gentle simmer and cook together for about 10 minutes allowing flavors to meld.
- Blend until silky smooth: Turn off the heat and allow the soup to cool slightly. Using an immersion blender, carefully blend the soup directly in the pot until completely smooth. If using a regular blender, blend in batches, cooling slightly to avoid splattering, and follow manufacturer safety instructions.
- Make it creamy and adjust to taste: Stir in heavy cream to your preferred richness and simmer for 2–3 minutes. Taste and adjust seasoning with additional salt, pepper, or cream if desired. The soup should be cozy, balanced, and gently sweet from the roasted vegetables. Serve warm, garnished with a swirl of cream, crunchy pepitas, or fresh herbs if desired for an inviting presentation.
Notes
- Roasting the vegetables caramelizes their natural sugars, adding depth to the soup.
- Use vegetable broth to make this soup vegetarian or vegan; omit butter and use oil in that case.
- Be careful when blending hot liquids; allow the soup to cool slightly and blend in batches if using a traditional blender.
- Adjust the amount of heavy cream to control richness; use a dairy-free cream substitute if desired for a dairy-free version.
- Garnish ideas include toasted pepitas, fresh thyme, parsley, or a drizzle of extra virgin olive oil.
