Roasted Butternut Squash Soup | Easy Fall Recipe
Creamy roasted butternut squash soup with red pepper and cherry tomatoes — a simple, healthy, and comforting fall recipe, perfectly seasoned with cumin and a touch of chili.
Ingredients
- 2 cup butternut squash peeled and halved
- 1 red bell pepper roughly chopped
- 10 cherry tomatoes
- 1 red onion
- 3 sprigs fresh thyme
- 3 garlic cloves
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon chili flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 750 ml chicken or vegetable broth
Instructions
- Start by preheating the oven to 400°F.
- Line a baking sheet with parchment paper — it makes cleanup a breeze and prevents the veggies from sticking.
- Next, spread out the butternut squash cubes, sliced red pepper, cherry tomatoes, red onion, and whole garlic cloves on the tray.
- Try not to overcrowd them — giving the vegetables some space helps them roast beautifully and develop that lovely caramelized flavor.
- Drizzle everything generously with olive oil, then sprinkle with chili flakes for a bit of heat, salt, and freshly ground pepper. Finish with a touch of cumin, which adds that warm, subtly exotic flavor.
- Roast for 25 to 30 minutes, until the vegetables are tender and slightly caramelized around the edges — that’s where the magic happens!
- Heat your vegetable (or chicken) broth in a saucepan. Once the vegetables are done roasting, carefully transfer them to a blender — don’t forget to remove the garlic skins if you roasted the cloves whole.
- Pour in a generous ladleful of the hot broth, then blend until smooth and velvety.
- If the soup feels a bit too thick, simply add more broth until you reach your desired consistency.
- Taste the soup and adjust the seasoning with salt and pepper to your liking.
- Serve it hot, drizzled with a little cream if you wish, and top with a handful of toasted pumpkin seeds for a lovely crunch and a beautiful finish.