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Smoky Roasted Butternut Squash Soup

This soup is made by roasting chunks of butternut squash until caramelized and tender, then blending them into a smooth, velvety purée. The addition of smoked paprika adds depth and a subtle smoky flavor, resulting in a rich, comforting dish with a vibrant orange hue and silky texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Soup
Cuisine: International
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • Fresh pumpkin: Roasted and pureed for natural sweetness
  • Olive oil or melted butter: Adds richness to the batter
  • All-purpose flour: Provides structure
  • Baking powder: Helps pancakes rise
  • Ground cinnamon: Warm familiar spice
  • Ground nutmeg: Adds subtle depth
  • Salt: Balances sweetness
  • Milk: Keeps batter smooth
  • Eggs: Bind the batter and add fluffiness
  • Maple syrup or brown sugar: Light sweetness
  • Vanilla extract: Rounds out the flavor

Equipment

  • Baking sheet: For roasting pumpkin
  • Blender or food processor: To puree roasted pumpkin
  • Mixing bowls: One for wet, one for dry
  • Whisk: For smooth batter
  • Skillet or griddle: For cooking pancakes
  • Spatula: For flipping

Method
 

  1. Roast the pumpkin: Roast until soft and lightly caramelized
  2. Puree: Blend roasted pumpkin until smooth
  3. Mix dry ingredients: Flour, baking powder, spices, and salt
  4. Mix wet ingredients: Pumpkin puree, eggs, milk, butter, sweetener, vanilla
  5. Combine gently: Stir wet into dry just until mixed
  6. Heat skillet: Lightly grease and warm over medium heat
  7. Cook pancakes: Pour batter, cook until bubbles form, flip and finish

Notes

For a richer flavor, add a splash of roasted garlic oil before serving. If the soup is too thick, thin it with a bit more vegetable broth or water. Enjoy this vibrant, smoky soup with crusty bread or a side salad.