Creamy Roasted Butternut Squash Soup with a Tangy Blue Cheese Swirl
This creamy roasted butternut squash soup is elevated by the tangy, savory bite of blue cheese. The roasting process intensifies the natural sweetness of the squash, creating a rich and satisfying base that perfectly complements the sharpness of the blue cheese. It’s a deceptively simple recipe that delivers a complex and comforting flavor profile, perfect for a chilly autumn or winter evening. This is more than just a soup; it’s an experience!
Why This Butternut Squash Soup is Special
* **Roasted Goodness:** Roasting the butternut squash is key. It brings out a depth of flavor you just can’t achieve by boiling or steaming. The caramelization adds a touch of sweetness that balances the earthy notes of the squash.
* **Creamy Texture:** The soup is incredibly smooth and velvety, achieved through a combination of roasted squash and a touch of cream (or coconut milk for a vegan option!).
* **Blue Cheese Zing:** The blue cheese swirl is the star of the show. It adds a salty, tangy, and slightly pungent counterpoint to the sweetness of the squash, creating a truly unforgettable flavor combination. It wakes up your taste buds!
* **Easy to Make:** Don’t let the elegant flavor fool you; this soup is surprisingly simple to make. It requires minimal hands-on time and uses readily available ingredients.
* **Versatile:** This recipe is easily adaptable to dietary needs. It can be made vegetarian, vegan, and gluten-free.
* **Make-Ahead Friendly:** The soup can be made ahead of time and reheated, making it perfect for busy weeknights or entertaining.
Ingredients You’ll Need
* **Butternut Squash:** The star of the show! Choose a squash that feels heavy for its size, indicating it’s dense and flavorful. About 2-3 pounds.
* **Olive Oil:** For roasting the squash and vegetables. Use a good quality extra virgin olive oil for the best flavor.
* **Onion:** Yellow or white onion, diced. It adds a savory base to the soup.
* **Garlic:** Minced garlic enhances the overall flavor. Freshly minced is always best.
* **Vegetable Broth (or Chicken Broth):** Provides the liquid base for the soup. Use vegetable broth for a vegetarian or vegan option.
* **Heavy Cream (or Coconut Milk):** Adds richness and creaminess. Coconut milk is an excellent vegan alternative.
* **Blue Cheese:** Crumbled blue cheese. Roquefort, Gorgonzola, or Stilton are all good choices. Choose your favorite!
* **Salt and Pepper:** To taste. Adjust according to your preference.
* **Optional Garnishes:** Toasted pumpkin seeds, chopped fresh herbs (sage, thyme, or parsley), a drizzle of olive oil, a sprinkle of red pepper flakes.
Ingredient Substitutions and Variations
* **Vegan Option:** Substitute heavy cream with full-fat coconut milk. Ensure your vegetable broth is vegan-friendly.
* **Spicier Soup:** Add a pinch of red pepper flakes to the roasting vegetables or a dash of hot sauce to the finished soup.
* **Other Vegetables:** Add other roasted vegetables like carrots, celery, or apples to the squash for extra depth of flavor.
* **Different Cheese:** If you’re not a fan of blue cheese, try goat cheese, feta, or even a sharp cheddar.
* **Sweetener:** A drizzle of maple syrup or honey can enhance the sweetness if desired, especially if your squash isn’t very sweet.
Step-by-Step Instructions
**Step 1: Prepare the Butternut Squash**
* Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
* Carefully cut the butternut squash in half lengthwise. Scoop out the seeds and stringy fibers. I find an ice cream scoop works best for this! Don’t discard the seeds; you can roast them for a healthy snack.
* Brush the cut sides of the squash with olive oil. Season generously with salt and pepper.
**Step 2: Roast the Squash and Vegetables**
* Place the squash cut-side up on the prepared baking sheet.
* Add the diced onion and minced garlic to the baking sheet, tossing them with olive oil, salt, and pepper. Distribute them around the squash.
* Roast for 45-60 minutes, or until the squash is very tender and easily pierced with a fork. The edges of the squash and onion should be slightly caramelized.
**Step 3: Sauté Additional Aromatics (Optional)**
*While the squash is roasting, you could do this, or you can do it while the squash is cooling enough to handle.* In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat.
* Add any additional aromatics you want to use, such as chopped celery or carrots, and saute them until softened, about 5-7 minutes. This step adds another layer of flavor to the soup.
**Step 4: Blend the Soup**
* Once the squash is cool enough to handle, scoop the flesh out of the skin and transfer it to a blender or food processor. Be careful; it will be hot!
* Add the roasted onions and garlic to the blender as well. If you sauteed additional aromatics, add them to the blender too.
* Pour in about 2 cups of vegetable broth. Start with less broth and add more as needed to reach your desired consistency.
* Blend until completely smooth and creamy. If necessary, blend in batches to avoid overflowing the blender.
* Alternatively, you can use an immersion blender to blend the soup directly in the pot. This is a convenient option if you don’t want to transfer the hot soup to a blender.
**Step 5: Simmer and Finish the Soup**
* Pour the blended soup into a large pot or Dutch oven.
* Add the remaining vegetable broth and bring the soup to a simmer over medium heat.
* Stir in the heavy cream (or coconut milk) and season with salt and pepper to taste. Adjust the seasoning as needed.
* Simmer for 5-10 minutes, allowing the flavors to meld together.
**Step 6: Prepare the Blue Cheese Swirl**
* In a small bowl, combine the crumbled blue cheese with a tablespoon or two of heavy cream (or coconut milk) to create a smooth, swirlable consistency. You can also add a pinch of black pepper for extra flavor.
**Step 7: Serve and Garnish**
* Ladle the hot soup into bowls.
* Drizzle a generous swirl of the blue cheese mixture over each bowl of soup.
* Garnish with your favorite toppings, such as toasted pumpkin seeds, chopped fresh herbs, a drizzle of olive oil, or a sprinkle of red pepper flakes.
* Serve immediately and enjoy!
Tips for the Best Butternut Squash Soup
* **Roast the Squash Properly:** Don’t rush the roasting process. The squash should be very tender and slightly caramelized for the best flavor.
* **Use Good Quality Broth:** The broth is a key component of the soup, so use a good quality vegetable or chicken broth for the best results. Homemade broth is always a great option!
* **Adjust the Consistency:** Add more or less broth to achieve your desired soup consistency. Some people prefer a thicker soup, while others prefer a thinner soup.
* **Don’t Overblend:** Be careful not to overblend the soup, as this can make it gummy. Blend until smooth and creamy, but avoid blending for too long.
* **Taste and Adjust Seasoning:** Taste the soup frequently and adjust the seasoning as needed. Salt and pepper are essential, but you may also want to add other spices like nutmeg, cinnamon, or ginger.
* **Make it Ahead:** This soup can be made ahead of time and reheated. The flavors will actually meld together even more as it sits.
* **Freeze for Later:** Let the soup cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw completely before reheating.
* **Roast the seeds!**: Don’t throw away the seeds from the butternut squash. Wash them, dry them, toss with olive oil, salt, and any spices you like (smoked paprika is great!), and roast them at 350F for 10-15 minutes, or until golden brown and crispy.
Serving Suggestions
* **Pair with a Grilled Cheese Sandwich:** A classic combination! The creamy soup and cheesy sandwich are a perfect match.
* **Serve with Crusty Bread:** For dipping and soaking up all that delicious soup.
* **Add a Side Salad:** A light and refreshing salad balances the richness of the soup.
* **Make it a Complete Meal:** Add grilled chicken or shrimp to the soup for a heartier meal.
* **Perfect for Entertaining:** This soup is elegant enough to serve at a dinner party but easy enough to make for a casual weeknight meal.
Nutritional Information (Approximate)
* Calories: 250-350 per serving (depending on ingredients and portion size)
* Fat: 15-25g
* Carbohydrates: 20-30g
* Protein: 5-10g
*Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.* Adjustments can be made to reduce fat (using skim milk or low fat alternatives) or calories (using smaller portions or less cream/cheese).
Why This Recipe Works So Well
The magic of this soup lies in the balance of flavors and textures. The roasted butternut squash provides a naturally sweet and earthy base, while the blue cheese adds a tangy and savory counterpoint. The creamy texture is luxurious and comforting, making it a perfect dish for a cozy night in. The roasting process intensifies the flavors of the squash and vegetables, creating a depth of flavor that you just can’t achieve with other cooking methods. The blue cheese swirl not only adds flavor but also creates a beautiful presentation, making this soup a feast for both the eyes and the palate. The flexibility to adapt the recipe to different dietary needs (vegan, vegetarian) makes it a go-to dish for many. The ease of preparation and make-ahead capabilities further enhance its appeal. This recipe is a surefire way to impress your friends and family with minimal effort.
Enjoy this delicious and comforting Creamy Roasted Butternut Squash Soup with Blue Cheese! I hope you love it as much as I do!
Recipe Card
**Creamy Roasted Butternut Squash Soup with Blue Cheese Swirl**
A creamy and comforting butternut squash soup elevated with the tangy flavor of blue cheese.
**Prep Time:** 20 minutes
**Cook Time:** 1 hour
**Total Time:** 1 hour 20 minutes
**Servings:** 6
**Ingredients:**
* 1 large butternut squash (about 2-3 pounds), halved and seeded
* 2 tablespoons olive oil, divided
* 1 yellow onion, diced
* 2 cloves garlic, minced
* 6 cups vegetable broth (or chicken broth)
* 1/2 cup heavy cream (or full-fat coconut milk for vegan option)
* 4 ounces blue cheese, crumbled
* Salt and pepper to taste
* Optional garnishes: toasted pumpkin seeds, chopped fresh herbs (sage, thyme, or parsley), drizzle of olive oil, sprinkle of red pepper flakes
**Instructions:**
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Brush the cut sides of the butternut squash with 1 tablespoon of olive oil. Season with salt and pepper. Place cut-side up on the baking sheet.
3. Toss the diced onion and minced garlic with the remaining 1 tablespoon of olive oil, salt, and pepper. Distribute around the squash on the baking sheet.
4. Roast for 45-60 minutes, or until the squash is very tender and easily pierced with a fork.
5. Once the squash is cool enough to handle, scoop the flesh out of the skin and transfer it to a blender or food processor.
6. Add the roasted onions and garlic to the blender. Pour in about 2 cups of vegetable broth.
7. Blend until completely smooth and creamy. Add more broth as needed to reach your desired consistency.
8. Pour the blended soup into a large pot or Dutch oven.
9. Add the remaining vegetable broth and bring the soup to a simmer over medium heat.
10. Stir in the heavy cream (or coconut milk) and season with salt and pepper to taste.
11. Simmer for 5-10 minutes, allowing the flavors to meld together.
12. In a small bowl, combine the crumbled blue cheese with a tablespoon or two of heavy cream (or coconut milk) to create a smooth, swirlable consistency.
13. Ladle the hot soup into bowls.
14. Drizzle a generous swirl of the blue cheese mixture over each bowl of soup.
15. Garnish with your favorite toppings.
16. Serve immediately and enjoy!
**Notes:**
* For a vegan option, substitute heavy cream with full-fat coconut milk and ensure your vegetable broth is vegan-friendly.
* To make the soup spicier, add a pinch of red pepper flakes to the roasting vegetables or a dash of hot sauce to the finished soup.
* The soup can be made ahead of time and reheated. It can also be frozen for later use.