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Smoky Roasted Squash Soup

This squash soup is made by roasting seasonal squash with aromatic herbs and then blending it until smooth, resulting in a velvety, creamy texture. The final dish showcases earthy, smoky flavors with a hint of sweetness and rich creaminess, presenting a warm, rustic bowl.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Autumn
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash peeled, seeded, and cubed
  • 2 tablespoons olive oil divided
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 4 cups vegetable broth preferably low sodium
  • 1/2 cup heavy cream optional, for creaminess
  • salt to taste salt
  • black pepper to taste black pepper

Equipment

  • Baking sheet
  • Large pot or Dutch oven
  • Immersion blender or regular blender
  • Chef's Knife
  • Cutting Board

Method
 

  1. Preheat the oven to 400°F (200°C). Spread cubed butternut squash on a baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat evenly.
  2. Roast the squash in the oven for about 30-35 minutes, until the edges are caramelized and the flesh is tender when pierced with a fork.
  3. While the squash roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, until it becomes translucent and smells inviting.
  4. Stir in the smoked paprika and dried thyme, cooking for another 30 seconds to release their aromatic oils.
  5. Add the roasted squash to the pot, breaking it into smaller pieces with a spoon, and pour in the vegetable broth. Bring the mixture to a gentle simmer.
  6. Use an immersion blender to puree the soup directly in the pot until smooth and velvety. Alternatively, transfer the soup to a blender in batches and blend until smooth, then return to the pot.
  7. Stir in the heavy cream for added richness, then season with salt and black pepper to taste. Let the soup simmer for another 5 minutes to meld the flavors.
  8. Adjust the seasoning as needed—add more salt or pepper if desired—and serve the soup hot, garnished with herbs if you like.

Notes

For a smoky depth, toast the spices slightly before adding. You can also stir in a splash of apple cider or a dollop of yogurt for extra flavor nuances.