Roasted Butternut Squash Soup
This roasted butternut squash soup combines caramelized, smoky flavors with velvety smoothness, achieved through oven roasting and blending. The process highlights the natural sweetness of the squash, resulting in a rich, comforting bowl perfect for fall and winter evenings. The final dish has a vibrant amber hue and a luxurious texture that invites slow, mindful savoring.
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Calories: 180kcal
Servings: 4
Equipment
- Sharp chef’s knife
- Large rimmed baking sheet
- Blender or Immersion Blender
- Heavy-bottomed pot
- Measuring spoons & cups
Ingredients
- 1 medium butternut squash peeled, seeded, cut into 2-inch cubes
- 2 tablespoons olive oil for tossing the squash
- 1 onion diced
- 3 cloves garlic minced
- 4 cups vegetable broth preferably homemade or low-sodium
- to taste salt
- to taste black pepper
- 1/2 teaspoon smoked paprika optional, adds depth
- squeeze lemon lemon juice optional, brightens flavor
Instructions
- Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper. Using a sharp knife, peel the butternut squash, then cut it in half, scoop out the seeds, and chop into 2-inch cubes. Toss the cubes with 2 tablespoons of olive oil, salt, and pepper.
- Spread the squash evenly on the prepared baking sheet, ensuring they aren’t crowded. Roast for about 35-45 minutes until the edges are deeply caramelized and the flesh is very soft, shaking the pan halfway through to promote even browning. Your kitchen will fill with a sweet, smoky aroma.
- While the squash roasts, dice the onion and mince the garlic. Heat a tablespoon of oil in a large heavy-bottomed pot over medium heat. Add the onion and sauté for about 5 minutes until it turns translucent and fragrant, filling your kitchen with a warm, sweet aroma.
- Once the squash is roasted and soft, carefully add it to the pot with the sautéed onion and garlic. Pour in the vegetable broth, bringing the mixture to a gentle simmer. Allow it to cook for a few minutes to meld the flavors.
- Use an immersion blender directly in the pot, or transfer the mixture to a blender in batches. Puree until the soup is silky smooth, with no lumps remaining. Taste and adjust the seasoning with salt, pepper, and smoked paprika if desired.
- If the soup feels too thick, stir in a splash of hot water or additional broth until it reaches your preferred velvety consistency. Squeeze in a bit of lemon juice for brightness, if you like.
- Serve the hot soup in bowls, garnished with a drizzle of olive oil or a sprinkle of fresh herbs, alongside crusty bread for a cozy, nourishing meal.
Notes
For extra smoky flavor, sprinkle a little more smoked paprika on top before serving. Peeling the squash is optional if you roast it skin-on; the skin softens and adds to the flavor.
Nutrition
Calories: 180kcal | Carbohydrates: 40g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 900mg | Sugar: 12g | Vitamin C: 20mg | Calcium: 40mg | Iron: 1mg