Description
This velvety roasted butternut squash soup combines caramelized roasted vegetables with warm spices and creamy textures for a comforting and flavorful dish perfect for chilly days. Roasting the squash, onion, potatoes, carrots, and garlic brings out deep sweetness and richness, while the gentle simmering with cumin and thyme adds warmth. Finished with a splash of heavy cream, this soup is both cozy and elegant, ideal as a starter or 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
- 2 potatoes, peeled and chopped
- 2 carrots, peeled and chopped
- 4 cloves garlic, peeled
Seasonings and 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 and Garnish
- 1 quart low-sodium chicken broth or vegetable broth
- Heavy cream, to taste
- Optional garnish: crunchy pepitas or fresh herbs
Instructions
- Prep: Preheat your oven to 400°F (200°C). Prepare your vegetables by peeling and chopping the butternut squash, onion, potatoes, carrots, and garlic. This ensures everything is ready for roasting.
- Roast the vegetables: Spread the butternut squash, onion, potatoes, carrots, and garlic evenly on a large baking sheet. Drizzle with oil and season with salt and pepper, tossing gently to coat. Arrange in a single layer to avoid steaming. Roast in the oven for 25–30 minutes until the vegetables are tender and have caramelized golden edges, enhancing their natural sweetness and depth of flavor.
- Melt the butter and bloom the spices: In a large pot, melt the butter over medium heat. Add the ground cumin and dried thyme and cook for 1–2 minutes, stirring frequently to release the spices’ aromas and deepen their flavors. This process, called blooming, intensifies the spices’ warmth and complexity.
- Add the roasted vegetables and broth: Transfer the roasted vegetables into the pot with the spiced butter. Stir well to coat them evenly. Pour in the quart of low-sodium chicken or vegetable broth, then gently scrape the bottom of the pot to lift browned bits, which add rich flavor. Bring the mixture to a gentle simmer and cook for about 10 minutes to allow the flavors to meld.
- Blend until silky smooth: Turn off the heat and allow the soup to cool slightly for safety. Using an immersion blender, carefully puree the soup directly in the pot until completely smooth. Alternatively, use a regular blender in batches, ensuring the soup has cooled enough to avoid splatters. Blend until the texture is luxuriously velvety, blending longer if desired for extra smoothness.
- Make it creamy and adjust to taste: Stir in heavy cream gradually to achieve your preferred richness and texture. Simmer the soup gently for another 2–3 minutes. Taste and adjust the seasoning with additional salt, pepper, or cream if needed. Serve the soup warm, garnished with a swirl of cream, crunchy pepitas, or fresh herbs for a beautiful finishing touch.
Notes
- For a vegan version, use vegetable broth and substitute butter with a plant-based margarine or olive oil, and omit or replace heavy cream with coconut milk or cashew cream.
- Ensure the vegetables are spread in a single layer on the baking sheet to roast properly rather than steam.
- Be cautious when blending hot soup; blend in batches if using a regular blender and vent the lid slightly to prevent pressure build-up.
- Adjust spices to your taste; smoked paprika or a pinch of nutmeg can add interesting flavor twists.
- This soup keeps well stored in the refrigerator for up to 3 days and freezes well for up to 2 months.
