Indulge your senses with a warm bowl of caramelized butternut squash soup, a dish that perfectly marries comfort and sophistication. This velvety soup, bursting with rich flavors and a hint of sweetness, is not only a feast for the palate but also a visual delight. Imagine the golden hues of roasted squash mingling with the aromatic notes of thyme, creating a cozy experience that will have your guests begging for seconds! Whether you’re looking to impress at a dinner party or simply enjoy a nourishing meal at home, this easy-to-follow recipe will transform your kitchen into a haven of deliciousness. Ready to elevate your soup game? Let’s dive in!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C) and line a large baking sheet with parchment paper to prepare for roasting the squash.
- Peel the butternut squash thoroughly, removing all the tough outer skin. Cut the squash into uniform 1-inch cubes to ensure even roasting.
- In a large mixing bowl, toss the cubed butternut squash and chopped onion with olive oil, ensuring all pieces are evenly coated. Sprinkle with salt, pepper, and dried thyme.
- Spread the seasoned squash and onion mixture in a single layer on the prepared baking sheet, ensuring the pieces are not overcrowded to allow proper caramelization.
- Roast in the preheated oven for 25-30 minutes, stirring once halfway through, until the edges of the squash turn golden brown and develop a rich caramelized color.
- Transfer the roasted squash and onions to a large pot and add vegetable broth. Bring the mixture to a gentle simmer over medium heat.
- Using an immersion blender, carefully purée the soup until smooth and creamy. Alternatively, transfer to a blender in batches, being cautious with hot liquid.
- Taste and adjust seasoning with additional salt and pepper as needed. If the soup is too thick, thin with a little more vegetable broth.
- Serve hot, optionally garnishing with a drizzle of cream, toasted pumpkin seeds, or fresh thyme leaves.
Tips
- Choosing the Right Squash: Opt for a medium butternut squash that feels heavy for its size and has a smooth, blemish-free skin. This ensures maximum sweetness and flavor.
- Uniform Cutting: When cubing the squash, aim for uniform 1-inch pieces. This helps them roast evenly and caramelize beautifully, enhancing the soup's flavor.
- Roasting Technique: Don’t overcrowd the baking sheet! Spacing out the squash and onions allows for better caramelization, resulting in a deeper, richer flavor.
- Blending Safely: If using a traditional blender, allow the roasted mixture to cool slightly before blending in batches to avoid dangerous splatters. An immersion blender is a great alternative for ease and safety.
- Adjusting Consistency: If you prefer a thinner soup, gradually add more vegetable broth until you reach your desired consistency. Remember to taste and adjust the seasoning as needed!
- Garnish for Flair: Elevate your presentation by garnishing with a drizzle of cream, toasted pumpkin seeds, or fresh thyme leaves. These simple touches add flavor and visual appeal.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 20g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
