Roasted Butternut Squash Soup
This roasted butternut squash soup features tender, caramelized squash blended into a velvety, golden-orange puree. The process involves roasting the squash until soft and fragrant, then pureeing it with aromatics and broth to create a smooth, comforting dish with a rich, slightly sweet flavor.
Equipment
- Baking sheet
- Blender (or immersion blender)
- Chef's knife
- Cutting Board
- Measuring cups and spoons
- Large pot or saucepan
Ingredients
- 1 medium butternut squash peeled, seeded, and cut into chunks
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- 1 medium onion roughly chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- to taste salt and pepper
- optional cream or Greek yogurt for serving, optional
Instructions
- Preheat your oven to 400°F (200°C). Spread the peeled and cubed butternut squash onto a baking sheet, drizzling it with olive oil and sprinkling the thyme on top. Roast for about 25-30 minutes, until the squash is tender and caramelized around the edges.
- Meanwhile, heat a large pot over medium heat. Add a splash of olive oil, then sauté the chopped onion until it becomes translucent and fragrant—about 5 minutes—letting it soften and turn slightly golden.
- Add the minced garlic to the onions and cook for another minute, until it releases a warm aroma and becomes fragrant. Stir gently to avoid burning.
- Once the roasted squash is ready, transfer it to the pot with the sautéed onions and garlic. Pour in the vegetable broth, then bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes.
- Use an immersion blender directly in the pot, or carefully transfer the soup in batches to a blender. Blend until silky smooth with no lumps remaining, aiming for a creamy, uniform texture.
- Taste the soup and season with salt and pepper as needed. Warm it through for another few minutes, allowing the flavors to deepen and the soup to reach your desired temperature.
- Spoon the hot, velvety soup into bowls, optionally swirling in a bit of cream or adding a dollop of Greek yogurt for extra richness. Serve immediately to enjoy its comforting aroma and smooth texture.1 medium butternut squash
Notes
For an extra layer of flavor, sprinkle toasted pumpkin seeds or a drizzle of olive oil before serving. Leftovers can be stored in the fridge for up to 3 days and reheated gently.