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Roasted Butternut Squash Soup with Smoked Paprika

This roasted butternut squash soup features caramelized, tender squash blended into a velvety puree. The process involves roasting the squash until golden and slightly charred, then simmering it with broth and spices to develop a smooth, flavorful soup with a hint of smokiness and natural sweetness.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 about 2 pounds butternut squash peeled and cubed
  • 2 tablespoons olive oil for tossing and roasting
  • 1 teaspoon smoked paprika adds smoky flavor
  • 3 cups vegetable broth or chicken broth
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1/2 cup coconut milk optional for creaminess
  • to taste salt and pepper seasoning

Equipment

  • Baking sheet
  • Blender
  • Large pot
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Peel the butternut squash, then slice it in half lengthwise. Scoop out the seeds and cut the flesh into uniform cubes.
  3. Toss the squash cubes with olive oil, smoked paprika, salt, and pepper until evenly coated. Spread them in a single layer on the prepared baking sheet.
  4. Roast the squash in the oven for about 30-35 minutes, until edges are caramelized and slightly charred, and the pieces are tender when pierced with a fork.
  5. While the squash roasts, heat a large pot over medium heat. Add diced onion and cook for about 5 minutes, until translucent and fragrant; it should smell sweet and look slightly tender.
  6. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  7. Once the squash is roasted and cool enough to handle, add it to the pot along with the vegetable broth. Bring the mixture to a gentle simmer.
  8. Use an immersion blender or transfer carefully to a blender to purée the soup until smooth and creamy. Return it to the pot if needed, and stir in the coconut milk if using for added richness.
  9. Simmer the soup for another 5-10 minutes to allow flavors to meld. Adjust seasoning with salt and pepper to taste.
  10. Serve the soup hot, garnished with a swirl of coconut milk or a sprinkle of smoked paprika if desired. Enjoy the velvety, smoky squeeze of fall in each spoonful.

Notes

For a thinner soup, add a splash of hot water or more broth. Feel free to adjust spices to suit your taste, and try topping with toasted seeds or fresh herbs for extra texture and flavor.