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Roasted Butternut Squash Soup

This roasted butternut squash soup involves peeling and roasting the squash until caramelized and smoky, then blending it into a velvety puree. The soup has a smooth, thick texture with a rich, earthy flavor enhanced by warm spices and caramel notes, ideal for cozy meals.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole butternut squash about 2 pounds, peeled and cubed
  • 2 tbsp olive oil for roasting and sautéing
  • 3 cloves garlic minced
  • 1 tsp ground cumin optional, for warmth
  • 4 cups vegetable broth warm
  • to taste salt and pepper

Equipment

  • Baking sheet
  • Knife
  • Peeler
  • Blender
  • Large pot or saucepan

Method
 

  1. Preheat your oven to 400°F (200°C). Peel the butternut squash using a sharp peeler and cut it into roughly 1-inch cubes. Spread the cubes on a baking sheet, toss with 1 tablespoon of olive oil, and season lightly with salt. Roast in the oven for about 35-40 minutes, until the edges are golden and caramelized.
  2. While the squash roasts, peel and finely chop the garlic. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, until it starts to smell warm and savory.
  3. Add the roasted squash to the pot with the garlic. Stir gently to combine, letting the flavors meld for a couple of minutes. If using cumin, sprinkle it in now for extra warmth and aroma.
  4. Pour in the warm vegetable broth, covering the squash. Increase the heat and bring the mixture to a gentle boil. Reduce the heat, cover, and simmer for about 10 minutes to allow the flavors to deepen.
  5. Using an immersion blender, carefully blend the soup directly in the pot until it's smooth and velvety. Alternatively, transfer the mixture in batches to a blender and purée until silky, then return it to the pot.
  6. Taste the soup and season with salt and pepper to your preference. Warm the soup gently over low heat until it reaches your desired serving temperature, stirring occasionally.
  7. Serve the soup hot, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired. Enjoy its creamy, smoky richness that perfectly encapsulates cozy fall flavors.

Notes

For an extra creamy texture, stir in a splash of coconut milk before serving. You can also top with toasted nuts or seeds for added crunch.