Description
A comforting and velvety roasted butternut squash soup that blends caramelized roasted vegetables with warming spices and a touch of cream. Perfect for cozy evenings, this soup combines the natural sweetness of roasted squash, potatoes, and carrots with fragrant cumin and thyme, delivering a rich, flavorful bowl that’s easy to prepare and deeply satisfying.
Ingredients
Scale
Vegetables
- 1 large butternut squash, peeled and cubed (about 3-4 pounds before peeling, seeds removed)
- 1 onion, peeled and chopped
- 4 cloves garlic, peeled
- 2 potatoes, peeled and chopped
- 2 carrots, peeled and chopped
Seasonings & Fats
- 2 tablespoons oil (such as olive or vegetable oil)
- Salt and pepper, to taste
- 1 tablespoon butter
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried thyme
Liquids & Garnish
- 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 the butternut squash, onion, garlic, potatoes, and carrots as specified.
- Roast the vegetables: Spread the squash, onion, potatoes, carrots, and garlic on a large baking sheet. Drizzle with oil, season generously with salt and pepper, and toss to coat evenly. Arrange the vegetables in a single layer to ensure roasting rather than steaming. Roast for 25–30 minutes until the vegetables are soft and develop golden, caramelized edges which enhances the soup’s flavor.
- Place in pot: Set the pot on the stovetop ready for the next steps.
- Melt the butter and bloom the spices: Heat a large pot over medium heat. Melt butter and stir in ground cumin and dried thyme. Let the spices cook for 1–2 minutes to bloom their aromas and deepen their flavor in the fat.
- Simmer preparation: Get ready to combine the ingredients in the pot for simmering.
- Add the roasted vegetables and broth: Transfer the roasted vegetables into the pot with the butter-spice mix and stir well to coat. Pour in the broth and use a wooden spoon to gently scrape the bottom of the pot to lift up browned bits for extra savory depth. Bring 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. Using an immersion blender, carefully blend the soup directly in the pot until completely smooth and silky. If using a standard blender, work in batches, allowing the soup to cool slightly to avoid splatters. Blend longer than expected for a luxurious texture.
- Make it creamy and adjust to taste: Stir in heavy cream to your preferred richness and return the soup to a gentle simmer for 2–3 minutes. Taste and adjust seasoning with more salt, pepper, or cream as desired. Serve hot, optionally garnished with a swirl of cream, crunchy pepitas, or fresh herbs for a special finishing touch.
Notes
- Ensure the baking sheet is not overcrowded to prevent steaming the vegetables instead of roasting.
- You can substitute chicken broth with vegetable broth for a vegetarian version.
- Adjust cream quantity based on how rich and creamy you want the soup.
- This soup freezes well; store in an airtight container up to 3 months.
- Use an immersion blender for convenience and safety when blending hot soup.
- Additional toppings like toasted pumpkin seeds or fresh herbs elevate the presentation and texture.
