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Creamy butternut squash soup served in a white ceramic bowl on grey linen, garnished with cream swirl, pepitas, and fresh thyme — butternut squash soup recipe
Abdul Rehman

Creamy Butternut Squash Soup, Roasted from Scratch

A deeply flavored butternut squash soup built on oven-roasted squash that caramelizes before it ever reaches the pot. Spiced with cumin, cinnamon, nutmeg, and ginger, then blended smooth with a splash of heavy cream. One pot, 55 minutes, serves four.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4
Course: Soup / Starter
Cuisine: American
Calories: 320
Ingredients Method

Ingredients
  

For the Soup
  • 1 large butternut squash about 1.2 kg / 2.5 lbs, peeled, seeded, and cut into 3 cm cubes
  • 3 tablespoons olive oil divided
  • 1 medium yellow onion roughly chopped
  • 4 garlic cloves smashed and peeled
  • 1 tablespoon unsalted butter
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon ground ginger or 1 teaspoon freshly grated
  • 4 cups 1 litre low-sodium vegetable stock
  • ½ cup 120 ml heavy cream, plus extra to garnish
  • 1 teaspoon brown sugar or maple syrup optional
  • Salt and freshly ground black pepper to taste
  • Small squeeze of fresh lemon juice to finish optional
For Garnish
  • 2 tablespoons toasted pepitas
  • Small drizzle of heavy cream
  • Fresh thyme leaves
  • Pinch of smoked paprika

Method
 

  1. Preheat oven to 200°C (400°F). Spread the cubed squash on a large baking sheet in a single layer. Drizzle with 2 tablespoons olive oil, season with ½ teaspoon salt and black pepper, and toss to coat evenly.
  2. Roast for 25 to 30 minutes, turning once halfway, until the edges are golden and a fork slides in without resistance.
  3. Heat the remaining 1 tablespoon olive oil and the butter in a large pot over medium heat. Cook the onion for 7 to 8 minutes until soft and lightly golden at the edges.
  4. Add the garlic and cook 1 minute. Add cumin, cinnamon, nutmeg, and ginger. Stir constantly for 30 to 45 seconds until the spices darken slightly and smell toasted.
  5. Transfer the roasted squash into the pot. Pour in the vegetable stock and stir to combine. Bring to a gentle boil, reduce to a low simmer, and cook for 10 minutes.
  6. Remove from heat. Blend with an immersion blender until completely smooth, 1 to 2 minutes. If using a countertop blender, fill it halfway at most, hold the lid with a folded kitchen towel, and start on low speed.
  7. Return to medium-low heat. Stir in the heavy cream and optional brown sugar. Taste and adjust with salt, pepper, and a squeeze of lemon juice. Heat through for 2 to 3 minutes without boiling.
  8. Ladle into bowls. Garnish with a swirl of cream, toasted pepitas, fresh thyme leaves, and a pinch of smoked paprika.