Ingredients
Vegetables and Aromatics
- 1 large butternut squash, peeled and cubed
- 1 large onion, chopped
- 2 carrots, sliced
- 3 garlic cloves, whole
Seasonings and Liquids
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- ½ tsp paprika
- 4 cups vegetable broth
Garnishes (Optional)
- Toasted seeds (such as pumpkin or sunflower seeds)
- Chopped fresh herbs (such as parsley or thyme)
- Coconut milk or cream (optional, for extra richness)
Instructions
- Prepare Vegetables: Peel and cube the butternut squash into evenly sized pieces to ensure uniform roasting. Chop the onion and slice the carrots, keeping the garlic cloves whole for mellow flavor infusion.
- Toss with Seasonings: In a large bowl, combine the cubed squash, chopped onion, sliced carrots, and whole garlic cloves. Drizzle with olive oil, then sprinkle salt, pepper, and paprika over the vegetables. Toss thoroughly to coat all pieces evenly.
- Roast Vegetables: Spread the seasoned vegetables on a baking sheet in a single layer. Roast in a preheated oven at 400°F (205°C) for 30 to 35 minutes until they are tender and slightly browned, allowing caramelization that enhances their natural sweetness.
- Simmer Soup Base: Transfer the roasted vegetables to a large pot. Pour in the vegetable broth and bring to a gentle simmer over medium heat. Let it heat through for a few minutes to meld flavors.
- Blend Until Creamy: Use an immersion blender directly in the pot or transfer the soup in batches to a blender. Blend the mixture until completely smooth and creamy. For extra richness, stir in some coconut milk or cream at this stage.
- Serve and Garnish: Ladle the soup into serving bowls. Finish each with a sprinkle of toasted seeds and chopped fresh herbs. Optionally, add a swirl of cream or coconut milk for a beautiful presentation and added flavor.
Notes
- Roasting the vegetables brings out a deeper, sweeter flavor compared to boiling.
- Keep squash pieces similarly sized for even roasting and cooking.
- Using whole garlic cloves during roasting softens their pungency and adds subtle sweetness.
- The soup can be made richer by adding coconut milk or a swirl of cream when blending or serving.
- Leftover soup can be refrigerated for up to 4 days or frozen for longer storage.
- To make it spicier, add a pinch of cayenne or chili powder along with paprika.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Vegan
