Description
This Roasted Butternut Squash Soup recipe combines the natural sweetness of roast caramelized vegetables with a creamy, spiced broth, delivering a comforting and velvety soup perfect for cozy evenings. The roasting process enhances the depth of flavor, while blooming the cumin and thyme in butter adds warmth and complexity.
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)
Other Ingredients
- 2 tablespoons oil
- Salt & pepper (to taste)
- 1 tablespoon butter
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried thyme
- 1 quart low-sodium chicken broth or vegetable broth
- Heavy cream (to taste)
Instructions
- Prep: Heat the oven to 400°F. Prepare all the vegetables by peeling and chopping as directed to get ready for roasting.
- Roast the vegetables: Spread the butternut squash, onion, potatoes, carrots, and garlic on a large baking sheet. Drizzle with oil, season with salt and pepper, and toss to coat evenly. Arrange in a single layer to avoid steaming. Roast for 25-30 minutes until the vegetables are tender and have golden, caramelized edges to build deep flavor.
- Prepare to cook: Transfer the roasted vegetables into a large pot to continue cooking.
- Melt the butter and bloom the spices: In the pot, melt the butter over medium heat. Add the ground cumin and dried thyme, stirring for 1-2 minutes until the spices become fragrant and release their warm flavors, enhancing the broth’s complexity.
- Add broth and simmer: Pour in the chicken or vegetable broth, gently scraping the bottom of the pot to lift any browned bits. Stir to combine and bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes.
- Blend the soup: Turn off the heat and allow the soup to cool slightly. Use an immersion blender directly in the pot to carefully blend the soup until it is completely smooth and silky. If using a standard blender, blend in batches and be cautious with hot liquids.
- Make it creamy and adjust seasoning: Stir in heavy cream to achieve the desired richness and continue simmering for 2-3 minutes. Taste and adjust seasoning with salt, pepper, or more cream as needed to balance the soup with a gentle sweetness and warmth.
- Serve: Ladle the soup into warm bowls and garnish with a swirl of cream, crunchy pepitas, or fresh herbs for an inviting presentation that elevates this simple but luscious soup.
Notes
- Ensure vegetables are spread in a single layer during roasting to avoid steaming and promote caramelization.
- You can substitute chicken broth with vegetable broth for a vegetarian option.
- Use an immersion blender for easier blending right in the pot, or carefully blend in batches with a regular blender while hot soup cools slightly.
- Adjust heavy cream amount to control the soup’s richness and texture.
- This soup can be made ahead and reheated gently on the stovetop.
