Roasted Butternut Squash Soup
This creamy soup features roasted butternut squash, which develops a sweet, nutty flavor through caramelization. Blended until smooth, it results in a velvety, warm bowl with a rich, inviting appearance, perfect for cozy evenings and seasonal comfort food.
Equipment
- Baking sheet
- Sharp knife and cutting board
- Blender or immersion stick
- Large saucepan
- Measuring spoons and cups
Ingredients
- 1 large butternut squash firm, blemish-free
- 2 tablespoons olive oil good quality
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups vegetable broth preferably homemade
- 0.5 cup cream or coconut milk for richness
- to taste salt and pepper
- optional smoked paprika or lemon juice for flavor adjustment
Instructions
- Preheat your oven to 200°C (400°F). Slice the butternut squash in half lengthwise, scoop out the seeds, and peel if you prefer, though roasting with skin on adds extra flavor. Toss the squash chunks with olive oil, a pinch of salt and pepper, and spread them on a baking sheet cut side down.
- Roast the squash for about 40-45 minutes, until the edges are caramelized and the flesh feels tender when pierced with a fork. The aroma should be sweet and smoky—this slow roasting is key to developing flavor.
- While the squash roasts, heat a splash of olive oil in a large saucepan over medium heat. Add the diced onion and cook, stirring often, until it turns golden and fragrant, about 8-10 minutes. Add the minced garlic and cook for another minute until aromatic.
- Once the squash has cooled enough to handle, scoop out the tender flesh and add it to the saucepan with the sautéed onion and garlic. Pour in the vegetable broth, then bring everything to a gentle simmer. Let it cook for about 10 minutes to allow flavors to meld.
- Use an immersion blender or transfer the soup to a blender in batches, blending until completely smooth and creamy. Be careful with hot liquids—blend slowly and securely. If the soup feels too thick, stir in a little more broth or water until your desired consistency is reached.
- Return the blended soup to the saucepan if needed, then stir in the cream or coconut milk for richness. Warm through over low heat, but do not boil, to keep it velvety. Taste and adjust the seasoning with salt, pepper, or a squeeze of lemon or smoked paprika for extra flavor.
- Let the soup rest for a few minutes to settle and deepen in flavor. Serve hot, garnished with a drizzle of cream, a sprinkle of herbs, or toasted seeds if desired. Enjoy the comforting, silky bowl that’s perfect for chilly days or whenever you need a cozy meal.