Roasted Butternut Squash Soup
Autumn is the perfect time to cozy up with a bowl of hearty soup, and this roasted butternut squash soup is as warm and comforting as it gets! Roasting the vegetables adds depth, while smoked paprika gives it a subtle smokiness that pairs beautifully with the creamy texture. Top it with a drizzle of pumpkin seed oil for a nutty finish that will make every spoonful a joy.
Ingredients
- 1 medium-sized butternut squash
- 1 cup cherry tomatoes
- 3 medium carrots
- 1 bulb of garlic
- 1 medium purple onion
- salt and freshly ground black pepper
- a pinch of smoked paprika
- 2 to 3 cups vegetable broth
- 1 cup heavy cream
- pumpkin seed oil
Instructions
- Preheat the oven to 400°F (200°C). Halve the butternut squash lengthwise, scoop out the seeds, and place the halves cut-side up on a lined baking sheet.
- On the same baking sheet, place the cherry tomatoes, carrots, onion and the garlic bulb. Drizzle everything with olive oil and season with salt, pepper, and a pinch of smoked paprika.
- Roast for about 40-45 minutes, or until the squash is fork-tender and lightly browned on top.
- Let the squash cool slightly, then scoop the flesh out of the skin and add it to a pot along with the roasted tomatoes, carrots, onion, and garlic.
- Add 2 to 3 cups of vegetable broth (start with 2 cups, then add more as needed to reach your desired consistency). Bring the mixture to a gentle simmer.
- Once everything is warmed through, blend the soup until smooth. If the soup is still too thick, add extra broth in small increments until it reaches your desired texture.
- Stir in the cooking cream, adjust seasoning as needed, and serve with a drizzle of pumpkin seed oil, and cream.