Smoky Honey-Roasted Butternut Squash Soup
A silky, soul-warming soup featuring oven-roasted butternut squash, caramelized onions, and a hint of smoked paprika for depth.
How to Make Smoky Honey-Roasted Butternut Squash Soup
Total time: 1 h · Yields 6 servings
- 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
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
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
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
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.
Chef's Tips
- For a vegan version, swap butter for coconut oil and heavy cream for full-fat coconut milk.
- Don't skip the apple cider vinegar; the acidity cuts through the richness and brightens the squash flavor.
- Use a metal spoon to scrape the caramelized bits off the baking sheet and add them to the pot for extra flavor.
What to Serve with Smoky Honey-Roasted Butternut Squash Soup
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Warm crusty sourdough bread with salted butter
- A side arugula salad with a lemon vinaigrette
- Grilled cheese sandwiches using sharp white cheddar
Frequently asked questions
Can I freeze this soup?
Yes, this soup freezes beautifully for up to 3 months. Wait to add the cream until you reheat it for the best texture.
What if I don't have leeks?
You can substitute with one large yellow onion or three shallots, though the flavor will be slightly more pungent.
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