Description
A rich and velvety butternut squash soup featuring roasted butternut squash, red bell pepper, onions, and garlic, gently simmered and blended to a smooth consistency. Enhanced with heavy cream and fresh thyme or curry powder for an optional twist, this comforting soup is perfect for cozy meals.
Ingredients
Scale
Vegetables
- 2½ pounds pre-cut butternut squash (7 to 8 cups, cubed)
- 1 red bell pepper, roughly chopped
- 1 medium yellow onion, roughly chopped
- 3 cloves garlic, smashed and peeled
Liquids & Seasonings
- 7 cups water
- 1 tablespoon salt
- 2 tablespoons sugar
- ¾ cup heavy cream, plus more for serving
- 1 teaspoon chopped fresh thyme (or 1 teaspoon curry powder for a different flavor profile)
Instructions
- Combine ingredients and simmer: In a large soup pot, combine the butternut squash, red bell pepper, yellow onion, garlic, water, salt, and sugar. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for 35 minutes until the vegetables are very tender.
- Blend soup until smooth: Using a hand-held immersion blender, carefully purée the soup directly in the pot until it is silky and smooth. Alternatively, allow the soup to cool slightly, then transfer it in batches to a blender. Blend each batch thoroughly while leaving the lid vent open to release steam safely.
- Finish and adjust seasoning: Stir in the heavy cream and return the soup to a gentle simmer. Add the fresh thyme or curry powder according to your flavor preference. Taste the soup and adjust the seasoning, adding a bit more sugar if needed to balance the natural sweetness of the vegetables.
- Serve: Ladle the hot soup into bowls, drizzle with additional heavy cream for garnish if desired, and serve warm.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk or a plant-based cream alternative.
- If you want a deeper flavor, you can roast the butternut squash before adding it to the soup.
- The curry powder option adds a warm, aromatic twist making the soup suitable for a more exotic flavor profile.
- Adjust salt and sugar to taste depending on the natural sweetness of your vegetables and personal preference.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
