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Roasted Butternut Squash Soup

This soup is made by roasting chunks of butternut squash until caramelized and tender, then blending them into a smooth, velvety puree. The texture is silky and thick, with a deep, sweet, and smoky flavor from the roasted squash and spices. It’s served hot and garnished with nuts or herbs for added contrast.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Fall, Vegetarian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound butternut squash peeled and cubed
  • 2 tablespoons olive oil for roasting
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika adds smoky depth
  • 4 cups vegetable broth or chicken broth for richer flavor
  • 1/2 cup coconut milk optional for creaminess
  • to taste salt and pepper for seasoning
  • 1 handful toasted nuts for garnish

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Chef's knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Peel the butternut squash, cut off the ends, and then dice it into roughly 1-inch cubes.
  3. Toss the squash cubes with olive oil, making sure they are evenly coated, then spread them out in a single layer on the prepared baking sheet.
  4. Roast the squash in the oven for about 25-30 minutes, until they are golden and caramelized around the edges. The house will fill with a sweet, toasty aroma.
  5. While the squash roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add the minced garlic and cook for about 1 minute until fragrant and slightly golden.
  6. Add the smoked paprika to the garlic and stir for 30 seconds to release its smoky aroma.
  7. Once the squash has cooled slightly, add it to the pot and pour in the vegetable broth. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes.
  8. Use an immersion blender to blend the soup directly in the pot until smooth and velvety. Alternatively, carefully transfer the soup to a blender and puree until creamy, then return to the pot.
  9. Stir in the coconut milk for extra richness. Season with salt and pepper to taste, adjusting as needed for balance.
  10. Ladle the hot soup into bowls and garnish with toasted nuts or herbs for a crunchy contrast and added aroma.
  11. Serve immediately while hot, enjoying the comforting warmth and smooth, caramelized flavor of the soup.

Notes

For a spicier kick, add a pinch of cayenne pepper with the spices. To enrich the flavor, stir in a splash of cream or more coconut milk before serving. Toast nuts in a dry skillet for extra crunch and aroma.