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Smoked Paprika Roasted Butternut Squash Soup

This roasted butternut squash soup features a smooth, velvety texture with a deep flavor profile enhanced by smoked paprika and a hint of cinnamon. The squash is baked until caramelized and then blended into a creamy consistency, resulting in a warm, golden-orange soup that embodies cozy fall flavors.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 large butternut squash peeled, seeded, and cut into chunks
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon smoked paprika adds smoky depth
  • 0.5 teaspoon cinnamon for warmth
  • 1 cup vegetable broth or chicken broth
  • 0.5 cup cream optional, for added richness
  • to taste salt and pepper to season

Equipment

  • Baking sheet
  • Blender
  • Soup pot

Method
 

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Spread the peeled and cubed butternut squash on the baking sheet, then drizzle with olive oil, tossing to coat evenly. Sprinkle smoked paprika and cinnamon over the top for flavor.
  3. Roast the squash in the oven for about 30-40 minutes, until it is golden and caramelized around the edges, and soft when pierced with a fork.
  4. Once cooled slightly, transfer the roasted squash to a blender, adding the vegetable broth. Blend until smooth and creamy, adjusting the consistency as needed.
  5. Pour the blended soup into a pot and warm over medium heat. Stir in the cream for added richness, then season with salt and pepper to taste.
  6. Simmer gently for a few minutes until the soup is heated evenly and develops a velvety texture. Taste and adjust seasonings as needed.
  7. Serve the soup hot, garnished with a drizzle of cream or a sprinkle of smoked paprika if desired, and enjoy its warm, smoky aroma and smooth texture.