Description
This Roasted Butternut Squash Soup is a creamy, comforting dish packed with roasted vegetables and warm spices. Perfect for chilly days, the roasting process enhances the natural sweetness of the squash and carrots, while fresh thyme and a hint of cayenne add depth and subtle heat. The soup is blended to a smooth consistency and can be topped with crunchy bread croutons for added texture.
Ingredients
Scale
Vegetables
- 1/2 large butternut squash, peeled, seeded, and cut into 1-inch squares
- 1 cup carrot, cut into rounds
- 1/2 large yellow onion, cut into thick slices
- 3 garlic cloves
Seasonings and Oils
- 1 Tablespoon olive oil
- Salt, to taste
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper powder
- 1/8 teaspoon ground nutmeg
- 2 sprigs fresh thyme
Other Ingredients
- 2 Tablespoons butter
- 2–3 cups chicken broth (adjust to desired soup consistency)
- Bread croutons, to serve (optional)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C) and line a baking tray with parchment paper to prepare for roasting the vegetables.
- Prepare Butternut Squash: Peel the skin and remove the seeds from the butternut squash, then chop it into 1-inch squares and transfer these to the prepared baking tray.
- Add Other Vegetables: Place the carrots, onions, and garlic cloves on the same baking tray with the butternut squash.
- Season Veggies: Drizzle olive oil over all the vegetables, then sprinkle salt, ground black pepper, cayenne pepper powder, ground nutmeg, and place the fresh thyme sprigs on top. Toss gently to coat everything evenly.
- Roast Vegetables: Put the tray in the oven and roast for 1 hour, or until all the vegetables are tender and slightly caramelized.
- Sauté in Butter: Heat a heavy bottom pot over medium heat and melt the butter. Add the roasted vegetables along with 2 cups of chicken broth and bring to a simmer for 4-5 minutes to meld flavors.
- Blend Soup: Using an immersion blender, puree the soup until smooth and creamy. If the soup is too thick, add additional chicken broth to reach your preferred consistency.
- Serve: Ladle the warm soup into bowls and garnish with bread croutons if desired. Serve immediately.
Notes
- You can substitute vegetable broth for chicken broth to make this recipe vegetarian.
- Adjust the cayenne pepper amount according to your preferred heat level.
- For a vegan version, replace butter with olive oil and use vegetable broth.
- Roasting the vegetables until caramelized enhances the soup’s natural sweetness.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 190
- Sugar: 7g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 15mg
