Roasted Butternut Squash Soup
This Roasted Butternut Squash Soup is a cozy, comforting recipe that highlights the natural sweetness of roasted squash. Roasting the butternut squash brings out a deep, caramelized flavor that pairs beautifully with onions, garlic, herbs, and warm spices. Blended until silky smooth and finished with a touch of cream, this soup is perfect for chilly fall days, holiday dinners, or an easy elegant first course.
Ingredients
- 1 large butternut squash, halved and seeds removed
- 1 medium onion, roughly chopped
- 4 cloves garlic, unpeeled
- 1-2 medium sweet peppers (or bell pepper), chopped
- 2 medium carrots, peeled and chopped
- 2-3 Tbsp. olive oil
- Salt and black pepper, to taste
- 4 cups vegetable or chicken broth (as preferred)
- 1 Tsp. smoked paprika or pinch of chili flakes for depth (optional)
- a drizzle of cream, toasted pumpkin seeds, or crispy sage (optional toppings)
Instructions
- Preheat oven.To 400°F (200°C).
- Prepare vegetables. Place the cleaned, halved butternut squash on a baking sheet, cut side up. Fill each cavity with chopped onion, garlic cloves (still in skin), and peppers. Scatter the carrots around the pan.
- Season and roast. Drizzle everything with olive oil and season with salt and pepper. Roast for about 45–50 minutes, or until the squash is tender and caramelized.
- Scoop and blend.Once cooled slightly, scoop the flesh from the squash and squeeze out the roasted garlic. Add all roasted vegetables to a blender with 3 cups of broth. Blend until smooth, adding more broth to reach your desired consistency.
- Simmer.Pour the soup into a pot and warm over medium heat for 5–10 minutes. Adjust seasoning as needed.
- Serve.Ladle into bowls and top with a drizzle of cream or olive oil and your favorite garnishes.