Creamy Roasted Butternut Squash Soup
Experience the ultimate fall comfort with this velvety Creamy Roasted Butternut Squash Soup. By roasting the squash to perfection, we unlock a deep, caramelized sweetness that pairs beautifully with aromatic leeks and a unique touch of Garam Masala. Naturally thick and luxurious, this soup is a nourishing, vegetarian-friendly bowl of warmth that is perfect for busy weeknights or cozy gatherings.
- Prep Time: 15
- Cook Time: 55
- Total Time: 70
- Yield: 6 servings
- Category: Dinner
- Method: Roasting and Boiling
- Cuisine: Modern Fusion
- Diet: Halal
Ingredients
1 medium butternut squash (about 3.5 lbs, peeled and cubed)
2 tablespoons avocado oil
3 tablespoons unsalted butter
2 large leeks, white and light green parts, washed and sliced
1 tablespoon Garam Masala
8 cups halal chicken broth
1 teaspoon sea salt
Freshly cracked black pepper to taste
Optional: Crisped turkey bacon bits, microgreens, or Greek yogurt for garnish
Instructions
Preheat your oven to 400°F.
Toss the cubed butternut squash with avocado oil, salt, and pepper on a large baking sheet and roast for 35-40 minutes until tender and caramelized.
In a large pot, melt the butter over medium heat and sauté the leeks until soft and fragrant.
Add the roasted squash and Garam Masala to the pot, stirring to coat the vegetables in spices.
Pour in the chicken broth, bring to a boil, then reduce heat and simmer for 15 minutes.
Use an immersion blender to process the soup until completely smooth and velvety.
Adjust seasoning if needed and serve warm with your choice of garnishes.
Notes
The soup tastes even better the next day as the flavors continue to meld in the refrigerator. Store in an airtight container for up to 4 days. If the soup is too thick, add a little extra broth to reach your desired consistency.