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Roasted Butternut Squash Soup

This creamy soup is made by slow-roasting whole butternut squash until caramelized, then blending the softened flesh into a smooth, velvety puree. The final dish has a rich, slightly smoky flavor with a thick, comforting texture and a vibrant orange hue, perfect for fall evenings.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash peeled, seeded, and halved lengthwise
  • 2 tablespoons olive oil for coating the squash
  • 4 cloves garlic whole cloves
  • 1 cup vegetable broth or chicken broth for richer flavor
  • 0.5 cup coconut milk optional, for creaminess
  • to taste salt
  • to taste black pepper
  • 1 teaspoon smoked paprika smoked paprika optional, for depth

Equipment

  • Baking sheet
  • Blender or Immersion Blender
  • Chef's Knife
  • Cutting Board
  • Silicone brush

Method
 

  1. Preheat your oven to 400°F (200°C). Use a silicone brush to coat the cut sides of the butternut squash with olive oil, then place them cut-side down on a baking sheet. Roast for about 45-50 minutes, until the flesh is soft and caramelized around the edges.
  2. While the squash roasts, peel and mince the garlic cloves. Prepare your vegetable broth and have the coconut milk ready if using.
  3. Once the squash is cool enough to handle, scoop out the soft flesh into a blender or a large bowl if using an immersion blender. Discard the skin and any caramelized bits from the baking sheet.
  4. Add the minced garlic, vegetable broth, coconut milk, salt, pepper, and smoked paprika to the blender. Blend until the mixture is completely smooth and creamy, about 1-2 minutes. Taste and adjust seasoning as needed.
  5. Pour the soup into a saucepan and warm over medium heat until steaming, about 5 minutes, stirring occasionally. This helps meld the flavors and ensures a lovely temperature for serving.
  6. Serve the hot soup in bowls, optionally topped with a swirl of coconut milk or a sprinkle of smoked paprika for extra visual appeal and flavor.

Notes

Roast the squash until caramelized for the best flavor. Adjust the seasoning to your taste, and feel free to add a dash of cayenne for heat or fresh herbs for brightness.