Roasted Butternut Squash Soup with a Flavor Twist
This vibrant soup features roasted butternut squash blended into a velvety, rich base, enhanced by smoky chipotle or curry powder for a memorable flavor. The process involves roasting the squash until caramelized, then simmering and blending it into a smooth, comforting dish with bright citrus and creamy elements. Perfect for cozy evenings or impressing guests with minimal fuss.
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Calories: 180kcal
Servings: 4
Equipment
- Sharp vegetable peeler
- Immersion blender
- Chef's Knife
Ingredients
- 1 large butternut squash firm, unblemished
- 2 tablespoons olive oil good quality
- 1 medium onion diced
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 tablespoon lemon juice freshly squeezed
- 0.5 cup coconut milk or heavy cream
- 1 teaspoon smoked paprika or curry powder optional, for flavor
- to taste salt and pepper
- 0.25 cup pumpkin seeds toasted, optional
Instructions
- Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper.
- Slice the butternut squash in half lengthwise, carefully scoop out the seeds, then peel the flesh using a sharp vegetable peeler.
- Lay the squash halves on the baking sheet, drizzle generously with olive oil, and sprinkle with a pinch of salt.
- Roast the squash for 40-45 minutes, until the edges are golden and caramelized, and the flesh is tender when pierced with a fork.
- While the squash roasts, heat a large pot over medium heat and sauté the diced onion and minced garlic until translucent and fragrant, about 5 minutes.
- Once the squash is cool enough to handle, chop it into chunks and add to the pot with the sautéed aromatics.
- Pour in the vegetable broth, bring the mixture to a gentle simmer, and cook for about 10 minutes to allow flavors to meld.
- Use an immersion blender to purée the soup directly in the pot until smooth and silky, then stir in the lemon juice and coconut milk.
- Add your chosen spice—smoked paprika or curry powder—for extra depth, then season with salt and pepper to taste.
- Let the soup simmer for another 5 minutes, adjusting seasoning if needed, until heated through and flavorful.
- Ladle the soup into bowls, garnish with toasted pumpkin seeds and a drizzle of olive oil if desired, and serve hot.
Notes
For a spicier kick, add a pinch of cayenne pepper. To make the soup vegan, use coconut milk and skip any dairy toppings. Leftovers can be stored in the fridge for up to 3 days and reheated gently.
Nutrition
Calories: 180kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Sodium: 600mg | Potassium: 700mg | Sugar: 8g | Vitamin C: 10mg | Calcium: 30mg | Iron: 2mg