Blue Cheese & Lemon Infused Roasted Squash Soup
A delightful blend of sweet butternut squash and tangy blue cheese, this creamy soup is infused with lemon and roasted to perfection for a comforting dish.
Servings: 4 servings
Calories: 320kcal
Ingredients
Soup Base Ingredients
- 1 medium butternut squash or acorn squash
- 2 tbsp olive oil for roasting
- 1/2 tsp salt to enhance flavors
- 1/4 tsp black pepper for spice
- 1/2 tsp smoked paprika for smoky essence
- 1 tbsp butter for sautéing
- 1 small onion, diced for flavor base
- 2 cloves garlic, minced for aroma
- 3 cups vegetable broth for soup base
- 1/2 cup heavy cream or coconut milk for dairy-free
- 1/2 cup crumbled blue cheese for flavor
- 1 tbsp fresh lemon juice for brightness
- 1 tsp lemon zest for extra citrus flavor
- 1/2 tsp dried thyme or 1 tsp fresh thyme
Garnishes
- Extra crumbled blue cheese for garnish
- To Taste toasted pumpkin seeds optional for garnish
- Drizzle olive oil or cream for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the cubed squash into a bowl with olive oil, salt, pepper, and smoked paprika.
- Spread this mixture onto a baking sheet and roast for 25-30 minutes until the squash is beautifully caramelized and tender.
Cooking
- In a large pot, melt the butter over medium heat, then add the diced onion and sauté until translucent, about 3 minutes.
- Stir in minced garlic and thyme; cook for another minute.
- Add roasted squash and vegetable broth to the pot. Blend until velvety and smooth.
- Incorporate heavy cream, blue cheese, lemon juice, and lemon zest; simmer for 5-10 minutes, stirring occasionally.
Serving
- Ladle the soup into bowls and garnish with blue cheese, toasted pumpkin seeds, and a drizzle of olive oil or cream.
Notes
Use a sharp knife for easy cubing of the squash. Allow roasted squash to cool slightly before blending. Taste and adjust seasoning as desired.