When the air turns crisp and you’re craving something warm and comforting, there’s nothing better than a bowl of Roasted Butternut Squash Soup. This recipe is rich, creamy, and packed with deep, caramelized flavors that only roasting can achieve. Not only is this soup a cozy comfort, but it’s also easy to make and nourishing, perfect for chilly days. Let’s dive into this exclusive, detailed recipe that will have your kitchen smelling like autumn bliss.
Ingredients:
For Roasting:
- 1 large butternut squash (about 3 lbs), peeled, seeded, and cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1 teaspoon ground cinnamon (optional)
- 1/2 teaspoon smoked paprika (optional, for a hint of warmth)
For the Soup:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 4 cups vegetable broth (or chicken broth for a richer flavor)
- 1/2 cup heavy cream or coconut milk (optional, for added creaminess)
- Salt and freshly ground black pepper to taste
For Garnish:
- Toasted pumpkin seeds (pepitas)
- Fresh thyme leaves
- A drizzle of heavy cream or olive oil
- Crusty bread on the side