Description
This comforting Roasted Butternut Squash Soup features caramelized roasted vegetables blended into a silky, creamy soup with warm spices like cumin and thyme. Perfect for chilly days, it’s an easy-to-make recipe that delivers rich flavors and a velvety texture, ideal as a cozy starter or a light meal.
Ingredients
Scale
Vegetables
- 1 large butternut squash, peeled and cubed (seeds removed), about 3-4 pounds before peeling
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled
- 2 potatoes, peeled and chopped
- 2 carrots, peeled and chopped
Seasonings & Fats
- 2 tablespoons oil (such as olive oil or vegetable oil)
- Salt and pepper, to taste
- 1 tablespoon butter
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried thyme
Liquids
- 1 quart low-sodium chicken broth or vegetable broth
- Heavy cream, to taste
Instructions
- Prep: Preheat the oven to 400°F (200°C). Prepare all your vegetables by peeling and chopping the butternut squash, onion, garlic, potatoes, and carrots.
- Roast the vegetables: Spread the squash, onion, potatoes, carrots, and garlic evenly on a large baking sheet. Drizzle with oil, season with salt and pepper, and toss to coat. Arrange in a single layer to ensure roasting rather than steaming. Roast in the oven for 25 to 30 minutes until the vegetables are soft and have golden, caramelized edges, which develop the soup’s deep flavor.
- Melt the butter and bloom the spices: In a large pot over medium heat, melt the butter. Add the ground cumin and dried thyme, stirring them for 1 to 2 minutes until fragrant, allowing the spices to bloom and deepen their flavor.
- Add roasted vegetables and broth: Transfer the roasted vegetables into the pot with the melted butter and spices. Stir to coat the veggies and pour in the low-sodium chicken or vegetable broth. Scrape the bottom of the pot to release any browned bits for extra savoriness. Bring the mixture to a gentle simmer and cook for about 10 minutes so the flavors meld together.
- Blend the soup until silky smooth: Turn off the heat and allow the soup to cool slightly. Using an immersion blender, carefully blend the soup directly in the pot until completely smooth and velvety. If using a regular blender, blend in batches and take care to avoid splattering by allowing the soup to cool slightly first.
- Add cream and adjust seasoning: Stir in heavy cream to your desired richness and return the pot to low heat, letting it simmer for another 2 to 3 minutes. Taste and adjust the seasoning, adding more salt, pepper, or cream as needed to achieve a cozy, balanced flavor. Serve warm with optional garnishes like a swirl of cream, crunchy pepitas, or fresh herbs to elevate the dish.
Notes
- For a vegan version, substitute butter with olive oil and use vegetable broth instead of chicken broth.
- If you prefer a thinner soup, add additional broth or cream when blending.
- Make sure the vegetables are spread out on the baking sheet to ensure proper roasting and caramelization.
- Be cautious when blending hot liquids to avoid burns; blending in batches or using an immersion blender is safer.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
