1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the cubed butternut squash with olive oil, salt, pepper, ground cinnamon, and smoked paprika (if using). Spread the squash in a single layer on the prepared baking sheet. Roast for 30-35 minutes, or until the squash is tender and golden-brown, stirring halfway through. The caramelization here is key to unlocking deep, sweet flavors.
2. Cook the Aromatics:
While the squash is roasting, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pot over medium heat. Add the chopped onion, carrots, and celery, cooking until the vegetables soften, about 8-10 minutes. Stir in the garlic and fresh thyme, cooking for an additional 2 minutes until fragrant.
3. Combine the Ingredients:
Once the squash is done roasting, add it to the pot with the sautéed vegetables. Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for 10-15 minutes to allow the flavors to meld together.
4. Blend the Soup:
Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches, ensuring you vent the lid slightly to avoid pressure buildup. Once blended, return the soup to the pot.
5. Finish with Cream (Optional):
For extra creaminess, stir in the heavy cream or coconut milk. Adjust the seasoning with more salt and pepper if needed. If the soup is too thick, add a little more broth until you reach your desired consistency.
6. Serve:
Ladle the soup into bowls and garnish with toasted pumpkin seeds, fresh thyme, and a drizzle of cream or olive oil. Serve with warm, crusty bread on the side for dipping.
Tips for Making the Perfect Butternut Squash Soup:
- Roasting is Key: Roasting the squash brings out its natural sweetness and adds a lovely depth to the soup.
- Customize the Flavor: Add a pinch of cayenne pepper for some heat, or swap the thyme for sage if you prefer an earthier taste.
- Make It Ahead: This soup stores beautifully. Make a big batch and store it in the fridge for up to 4 days, or freeze it for up to 3 months.
This Roasted Butternut Squash Soup is more than just a dish; it’s a celebration of fall’s best flavors. The creamy, velvety texture and rich, savory-sweet notes make it a perfect choice for lunch, dinner, or even an elegant appetizer for holiday gatherings. Cozy up with a bowl and savor the taste of autumn!