Smoky Honey-Roasted Butternut Squash Soup

How to Make Smoky Honey-Roasted Butternut Squash Soup

Total time: 1 h · Yields 6 servings

1. 1

   Roast the Squash

   Preheat your oven to 200°C (400°F). Toss the cubed butternut squash with olive oil, honey, smoked paprika, and salt on a large parchment-lined baking sheet. Roast for 25-30 minutes until edges are caramelized and fork-tender.

2. 2

   Sauté Aromatics

   In a large Dutch oven, melt the butter over medium heat. Add the sliced leeks and cook for 5-7 minutes until softened but not browned. Stir in the garlic and thyme, cooking for another 60 seconds until fragrant.

3. 3

   Simmer the Flavors

   Add the roasted squash to the pot along with the vegetable broth. Bring to a gentle boil, then reduce heat and simmer partially covered for 10 minutes to allow the flavors to meld.

4. 4

   Blend to Silk

   Use an immersion blender to puree the soup until completely smooth. Alternatively, transfer to a traditional blender in batches. Stir in the heavy cream and apple cider vinegar.

5. 5

   Season and Serve

   Taste and adjust seasoning with salt and pepper. Ladle into warm bowls and garnish with toasted pepitas, chives, and a drizzle of chili oil if desired.