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
- A swirl of cream
Instructions
- Prep the SquashPeel and cube the squash, keeping the pieces close in size so they roast evenly.
- Prep the VeggiesChop the onions, slice the carrots, and leave the garlic whole.
- Coat With Oil and SpicesToss everything with olive oil, salt, pepper, and paprika.
- Lay Them Out to RoastSpread the veggies on a baking sheet so they caramelize instead of steaming.
- Roast Until GoldenRoast at 400°F for 30–35 minutes until soft and slightly browned.
- Transfer to a PotMove the roasted vegetables into a large pot.
- Add BrothPour in the vegetable broth and bring it to a gentle simmer.
- Blend Until SmoothBlend the soup until creamy, adding coconut milk if you want extra richness.
- Adjust SeasoningTaste and add more salt or pepper if needed.
- Warm ThroughLet the soup heat on low for a few minutes so everything blends together.
- ServingI ladle the soup into bowls and finish with herbs, seeds, or a swirl of cream.It looks simple and tastes comforting from the very first spoonful.
