Description
This Roasted Butternut Squash Soup features caramelized roasted vegetables blended into a silky, creamy, and comforting soup. Combining the natural sweetness of butternut squash with aromatic spices and a touch of cream, this recipe yields a flavorful, velvety soup perfect for cozy meals.
Ingredients
Scale
Vegetables
- 1 large butternut squash, peeled, cubed, and 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
Other Ingredients
- 2 tablespoons oil
- Salt and 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 (200°C). Prepare all 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 them in a single layer to ensure roasting instead of steaming. Roast in the preheated oven for 25–30 minutes until the vegetables are soft and have golden, caramelized edges, which enhances their natural sweetness.
- Prepare the pot: In a large pot, melt the butter over medium heat.
- Melt the butter and bloom the spices: Stir in the ground cumin and dried thyme into the melted butter and cook for 1–2 minutes, letting the spices release their aroma and deepen in flavor.
- Add the roasted vegetables and broth: Transfer the roasted vegetables to the pot with the spiced butter. Stir to coat everything in the flavorful butter. Pour in the low-sodium chicken or vegetable broth, and gently scrape the bottom of the pot to release any browned bits, which add savory richness. Bring the mixture to a gentle simmer and cook for about 10 minutes to allow the flavors to meld.
- Blend until silky smooth: Turn off the heat, and let the soup cool slightly to a safe blending temperature. Using an immersion blender, carefully blend the soup directly in the pot until completely smooth and silky. Alternatively, transfer the soup to a regular blender in batches, blending cautiously to avoid splatters. Blend longer than you expect for optimum creaminess.
- Make it creamy and adjust to taste: Stir in heavy cream to your preference and return the soup to a gentle simmer for 2–3 minutes. Taste and adjust seasoning by adding more salt, pepper, or cream to achieve a cozy, balanced, and gently sweet flavor from the roasted vegetables. Serve ladled into warm bowls, optionally garnished with a swirl of cream, crunchy pepitas, or fresh herbs for a special touch.
Notes
- For a vegan version, use vegetable broth and substitute butter with olive oil or a vegan butter alternative, and omit the heavy cream or use coconut cream.
- If you do not have an immersion blender, allow the soup to cool before carefully blending in batches to avoid splattering hot soup.
- Roasting the vegetables separately prevents them from steaming, which enhances their caramelization and flavor.
- To add texture and crunch, garnish with toasted pepitas or toasted nuts.
- Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
