Description
A comforting and velvety roasted butternut squash soup that combines the natural sweetness of roasted vegetables with a warm, spiced broth. This soup is perfect for cozy evenings and showcases caramelized edges of squash, potatoes, carrots, and aromatic garlic blended smoothly with cumin, thyme, and cream.
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
- Salt & 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: Heat the oven to 400°F. Prepare all your vegetables by peeling and chopping as described.
- 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 in the oven for 25-30 minutes until soft and golden brown, which enhances their natural sweetness and flavor.
- Place in pot: Transfer the roasted vegetables to a large pot for the next cooking stages.
- Melt the butter and bloom the spices: Over medium heat, melt the butter in the pot. Stir in ground cumin and dried thyme and cook for 1-2 minutes until fragrant, allowing the spices to release their aromatic depth.
- Simmer: Add the roasted vegetables to the spiced butter, stirring well to coat. Pour in the chicken or vegetable broth, scraping up browned bits from the bottom of the pot to incorporate their savory flavor.
- Cook: Bring the mixture to a gentle simmer and let it cook together for about 10 minutes so the flavors meld perfectly.
- Blend until silky smooth: Turn off the heat and allow the soup to cool slightly. Use an immersion blender to carefully blend the soup directly in the pot until completely smooth. Alternatively, blend in batches using a regular blender, allowing it to cool slightly to prevent splatter. Blend longer than you think for an extra velvety texture.
- Make it creamy and adjust to taste: Stir in heavy cream to your liking and simmer for 2-3 more minutes. Taste and season with additional salt, pepper, or cream for a richer flavor. Serve warm, garnished optionally with a swirl of cream, crunchy pepitas, or fresh herbs to elevate the presentation and texture.
Notes
- For a vegan version, use vegetable broth and substitute butter with olive oil or vegan butter. Skip the heavy cream or use a plant-based cream alternative.
- Roasting the vegetables deeply enhances the natural sweetness and flavor complexity of the soup.
- To speed up prep, you can roast the vegetables ahead of time and refrigerate them until ready to make the soup.
- Adjust the consistency by adding more broth if the soup is too thick after blending.
- Serve with crusty bread or a side salad for a complete meal.
