Description
This Roasted Butternut Squash Soup is a comforting and flavorful dish that highlights the natural sweetness of roasted vegetables combined with warm spices. Perfectly creamy and silky-smooth, it’s an inviting soup that’s easy to prepare and ideal for cozy meals.
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 & Fats
- 2 tablespoons oil
- Salt & pepper (to taste)
- 1 tablespoon butter
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried thyme
Liquids & Garnishes
- 1 quart low-sodium chicken broth (or vegetable broth for vegetarian option)
- Heavy cream (to taste)
Instructions
- Prep: Heat your oven to 400°F (200°C). Prepare all vegetables by peeling and chopping as required.
- 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 vegetables in a single layer to ensure roasting rather than steaming. Roast for 25 to 30 minutes until tender with golden caramelized edges, which enhances flavor.
- Prepare the pot: Transfer the roasted vegetables into a large pot.
- Melt the butter and bloom the spices: Over medium heat, melt butter in the pot. Stir in ground cumin and dried thyme and cook for 1 to 2 minutes until the spices release their aroma and deepen in flavor.
- Add vegetables and broth: Stir the roasted vegetables to coat them with the butter and spices. Pour in the chicken or vegetable broth. Scrape the bottom of the pot gently to lift any browned bits, adding rich depth to the soup. Bring the mixture to a gentle simmer.
- Simmer: Allow the soup to simmer for about 10 minutes so the flavors fully meld together.
- Blend until silky smooth: Turn off the heat and let the soup cool slightly. Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. Alternatively, work in batches with a regular blender, ensuring the soup has cooled enough to avoid splatter. Blend slightly longer for an extra velvety texture.
- Make it creamy and adjust the seasoning: Stir in heavy cream to your preferred creaminess. Simmer for an additional 2 to 3 minutes. Taste and adjust salt, pepper, or cream levels to balance the sweetness and richness. Serve warm with optional garnishes like a swirl of cream, crunchy pepitas, or fresh herbs to elevate the experience.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Be careful when blending hot soup; allow it to cool slightly to avoid splatters and burns.
- Do not overcrowd the roasting pan to ensure vegetables roast properly instead of steaming.
- Adjust cream quantity based on dietary preferences or richness desired.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
