Simple Roasted Butternut Squash Soup Recipe
Prep Time:
10 minutes
Cook Time:
1 hour, 6 minutes
Servings:
6 Servings
Ingredients
  • 6 cups cubed butternut squash
  • 2 tablespoons olive oil, divided
  • 2 teaspoons salt, divided
  • ¼ teaspoon pepper, divided
  • 1 diced onion
  • 3 minced garlic cloves
  • 1-inch knob ginger, grated
  • 1 Granny Smith apple, chopped
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon smoked paprika
  • 4 cups vegetable broth
  • ½ lime, juiced
  • ⅓ cup heavy cream
Directions
  1. Preheat oven to 400 F.
  2. Combine the squash, 1 tablespoon of oil, ½ teaspoon salt, and ⅛ teaspoon pepper in a large bowl.
  3. Spread the squash in a single layer on a baking sheet and bake for 30 minutes.
  4. When the squash is almost done, Add the remaining oil to a soup pot.
  5. Add the onion and garlic to the pot and cook for 5 minutes on medium heat.
  6. Add the ginger and apple. Sauté for 1 minute.
  7. Add the roasted squash, remaining salt, coriander, cumin, paprika, smoked paprika, and broth.
  8. Cover and cook on medium-low heat for 20 minutes.
  9. Blend the soup with an immersion blender or a stand-up blender.
  10. Add the lime juice. Transfer back to the pot (if using a stand-up blender).
  11. Add the cream and simmer on low heat for 10 minutes.
  12. Serve while hot. Top with chopped chives and cilantro if desired.