Roasted Butternut Squash Soup
This soup is made by roasting halved butternut squash until charred and caramelized, enhancing its natural sweetness and smoky flavor. The softened squash is then blended with broth until smooth and velvety, resulting in a warm, autumnal-colored soup with a rich, comforting texture.
Equipment
- Baking sheet
- Large pot
- Cutting board
- Sharp knife
- Peeler
- Measuring spoons
- Measuring cups
- Blender or immersion blender
- Wooden spoon
Ingredients
For the Soup
- 1 large butternut squash peeled and cubed
- 1 large onion chopped
- 2 carrots sliced
- 3 garlic cloves
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- ½ tsp paprika
- 4 cups vegetable broth
For Topping
- Toasted seeds
- Chopped herbs
- (Optional – not required for creaminess)
Instructions
- Peel and cube the squash, keeping the pieces close in size so they roast evenly.
- Chop the onions and carrots; leave garlic cloves whole.
- Toss everything with olive oil, salt, pepper, and paprika.
- Roast at 400°F for 30–35 minutes until soft and slightly browned.
- Move the roasted vegetables into a large pot. Pour in the vegetable broth and bring it to a gentle simmer.
- Blend the soup until creamy, adding coconut milk if you want extra richness.
- Ladle the soup into bowls and finish with herbs, seeds. Ladle the soup into bowls and finish with herbs, seeds, or a swirl of cream.
