Description
This Marry Me Butternut Squash Soup is a creamy, comforting blend of roasted butternut squash, aromatic spices, and sun-dried tomatoes, simmered to perfection and pureed into a silky smooth soup. Topped with crunchy pumpkin seeds, fresh parsley, and a sprinkle of parmesan, it’s the perfect cozy dish for any season, combining rich flavors with wholesome ingredients.
Ingredients
Scale
Squash and Roasting
- 1 medium butternut squash
- 1 tablespoon olive oil
- 1 teaspoon sea salt
Sauté Base
- 1 tablespoon olive oil
- 2 teaspoons sea salt, divided (1 tsp used above, 1 tsp here)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Spices
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon ground pepper
Soup Liquid and Additions
- 3 cups vegetable broth
- ½ cup sun-dried tomatoes, roughly chopped
- ½ cup heavy cream
Optional Toppings
- Pumpkin seeds
- Chopped parsley
- Grated parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the butternut squash.
- Prepare and Roast Squash: Cut off the end of the butternut squash, peel the skin, and chop it into 1-inch pieces. Toss the squash pieces with 1 tablespoon of olive oil and 1 teaspoon of sea salt, then spread evenly on a parchment- or silicone mat-lined baking sheet. Roast in the oven for 25 minutes until tender and slightly caramelized.
- Sauté Aromatics: While the squash roasts, heat the remaining tablespoon of olive oil in a large pot over medium-high heat. Add the diced onions and sauté for about 5 minutes until they become translucent, stirring occasionally. Add the minced garlic and cook for another 30 seconds to release its aroma.
- Add Spices: Sprinkle the remaining teaspoon of sea salt, paprika, dried thyme, and ground pepper over the sautéed onions and garlic. Stir well to coat the vegetables and allow the spices to bloom for 30 seconds.
- Deglaze Pot: Pour a small amount of vegetable broth into the pot to deglaze, scraping up any flavorful browned bits stuck to the bottom.
- Add Remaining Ingredients: Add the rest of the vegetable broth, the roasted butternut squash, sun-dried tomatoes, and heavy cream to the pot. Stir to combine all ingredients thoroughly.
- Simmer Soup: Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes. Stir occasionally to blend flavors and prevent sticking.
- Blend Until Smooth: Use an immersion blender directly in the pot or transfer the soup in batches to a high-speed blender. Puree until the soup reaches a smooth, velvety consistency.
- Serve: Ladle the soup into bowls and garnish with optional pumpkin seeds, chopped parsley, and a sprinkle of grated parmesan for added texture and flavor.
Notes
- Roasting the butternut squash enhances its natural sweetness and adds depth to the soup’s flavor.
- If you prefer a vegan version, substitute the heavy cream with coconut milk or a plant-based cream alternative.
- Be cautious when blending hot soup; blend in small batches and vent your blender lid to avoid splatters.
- Sun-dried tomatoes add a subtle tang and richness; if unavailable, you may substitute with roasted red peppers for variation.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
