Description
This Roasted Butternut Squash Soup is a creamy, comforting dish made from caramelized roasted vegetables blended into a smooth, flavorful soup. Enhanced with fragrant spices and a splash of heavy cream, it’s perfect for cozy nights and showcases the natural sweetness of butternut squash in a rich, velvety bowl.
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
Other Ingredients
- 2 tablespoons 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 (200°C). Prepare all vegetables by peeling and chopping as instructed.
- Roast the vegetables: Spread the butternut squash, onion, potatoes, carrots, and garlic in a single layer on a large baking sheet. Drizzle with oil, season with salt and pepper, and toss to coat. Roast for 25–30 minutes until the vegetables are soft and have golden, caramelized edges.
- Melt the butter and bloom the spices: In a large pot, melt the butter over medium heat. Add the ground cumin and dried thyme, cooking them for 1–2 minutes until fragrant to enhance their flavors.
- Add the roasted vegetables and broth: Transfer the roasted vegetables to the pot and stir to coat them with the spiced butter. Pour in the chicken or vegetable broth, scraping the bottom of the pot gently to release any browned bits. Bring 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. Use an immersion blender directly in the pot to blend the soup until completely smooth and creamy. If using a regular blender, blend in batches carefully after cooling to avoid splattering.
- Make it creamy and adjust to taste: Stir in heavy cream according to your preference and simmer for 2–3 more minutes. Taste and adjust seasoning with additional salt, pepper, or cream as desired. Serve warm, garnished with a swirl of cream, crunchy pepitas, or fresh herbs for a special touch.
Notes
- Roasting vegetables instead of boiling adds a deeper, sweeter flavor to the soup.
- Use vegetable broth for a vegetarian version.
- Be careful when blending hot soup to avoid splatters; an immersion blender is safest.
- Adjust cream quantity to make soup richer or lighter according to preference.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
