Description
This Marry Me Butternut Squash Soup is a creamy, comforting dish featuring roasted butternut squash, sun-dried tomatoes, and a blend of savory spices. Roasting the squash brings out its natural sweetness, while the addition of paprika, thyme, and garlic provides depth of flavor. Finished with a touch of heavy cream and optional toppings like pumpkin seeds, parsley, and parmesan, this soup is perfect for a cozy meal that will impress.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium butternut squash
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, roughly chopped
Oils and Fats
- 2 tablespoons olive oil (divided)
- ½ cup heavy cream
Spices and Seasoning
- 2 teaspoons sea salt (divided)
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon ground pepper
Liquids
- 3 cups vegetable broth
Optional Toppings
- Pumpkin seeds
- Chopped parsley
- Grated parmesan cheese
Instructions
- Preheat and Prepare Squash: Preheat your oven to 400°F (205°C). Cut off the end of the butternut squash, peel off the skin, and chop it into 1-inch pieces. Toss the squash chunks with 1 tablespoon of olive oil and 1 teaspoon of sea salt, then spread them evenly on a parchment or silpat-lined baking sheet.
- Roast the Squash: Place the baking sheet in the preheated oven and roast the squash for 25 minutes, or until tender and slightly caramelized, which will enhance its natural sweetness.
- Sauté Onions and Garlic: While the squash is roasting, heat the remaining tablespoon of olive oil in a large pot over medium-high heat. Add the diced onion and sauté for about 5 minutes until translucent, stirring occasionally. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Add Spices: To the pot with onions and garlic, add the remaining teaspoon of sea salt, paprika, dried thyme, and ground pepper. Stir well to coat the vegetables and let the spices toast slightly for about 30 seconds to deepen their flavors.
- Deglaze the Pot: Pour a small amount of the vegetable broth into the pot to deglaze, scraping up any browned bits from the bottom to incorporate into the flavor base.
- Add Remaining Ingredients: Pour in the rest of the vegetable broth, then add the roasted butternut squash, sun-dried tomatoes, and heavy cream to the pot. Stir everything together to combine.
- Simmer the Soup: Bring the soup to a gentle boil, then reduce the heat to a simmer. Let it cook uncovered for about 10 minutes, stirring occasionally to meld the flavors.
- Blend the Soup: Use an immersion blender directly in the pot, or transfer the soup carefully to a high-speed blender in batches, and blend until the soup is completely smooth and creamy.
- Serve: Ladle the soup into bowls and garnish with optional toppings such as pumpkin seeds, chopped parsley, and a sprinkle of grated parmesan cheese for added texture and flavor.
Notes
- For a dairy-free version, substitute the heavy cream with coconut milk or a plant-based cream alternative.
- Roasting the butternut squash enhances its sweetness and flavor, a step not to skip.
- If you prefer a spicier soup, add a pinch of cayenne pepper or red pepper flakes during the spice step.
- The sun-dried tomatoes add a pleasant tang and depth; use oil-packed for extra richness or dry-packed rehydrated in warm water.
- To store leftovers, keep soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
