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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: Main Course
Cuisine: International
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large butternut squash peeled and cubed
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon smoked paprika for flavor and color
  • 1 pinch salt
  • 4 cups vegetable broth or water
  • 1 tablespoon coconut milk for creaminess (optional)
  • to taste fresh thyme or dried thyme optional garnish

Equipment

  • Baking sheet
  • Blender or immersion blender

Method
 

  1. Preheat your oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, then drizzle with olive oil and sprinkle with smoked paprika and a pinch of salt. Toss gently to coat the pieces evenly.
  2. Roast the squash in the oven for about 30-40 minutes, or until the edges are golden brown and the pieces are soft when pierced with a fork. The aroma of caramelized squash and smoky paprika should fill your kitchen.
  3. Remove the baking sheet from the oven and let the squash cool slightly, so you can handle it comfortably. Transfer the roasted squash to a blender or use an immersion blender in the pot.
  4. Add the vegetable broth to the blender or pot with the roasted squash. Blend until smooth and velvety—aim for a creamy consistency without any chunks.
  5. Pour the blended mixture into a saucepan and warm over medium heat. Stir in the coconut milk, if using, to add extra creaminess and a subtle sweetness. Taste and adjust the seasoning with salt as needed.
  6. Once the soup is heated through and slightly thickened, ladle it into bowls. Garnish with fresh thyme or a sprinkle of smoked paprika for added color and flavor.

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.