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Roasted Butternut Squash Soup with Toasted Cumin and Smoked Paprika

This soup is made by roasting chunks of butternut squash until caramelized for a sweet, tender base. It’s then blended with toasted cumin seeds, smoked paprika, garlic, and broth to create a velvety, orange-hued final dish. The result is a rich, smoky, and slightly spicy soup with a smooth texture and vibrant appearance.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: comfort food
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large butternut squash peeled, seeded, and cut into chunks
  • 2 teaspoons toasted cumin seeds whole seeds, toasted for extra aroma
  • 1 teaspoon smoked paprika adds smoky depth
  • 3 cloves garlic minced
  • 4 cups vegetable broth or chicken broth for richer flavor
  • 2 tablespoons olive oil for roasting and sautéing
  • to taste flaky sea salt for finishing
  • pepper to taste freshly ground black pepper

Equipment

  • Baking sheet
  • Blender or immersion blender
  • Large pot

Method
 

  1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with a tablespoon of olive oil and spread it evenly on a baking sheet. Roast until the edges are golden and caramelized, about 35-40 minutes, stirring once halfway through.
  2. While the squash roasts, toast the cumin seeds in a dry skillet over medium heat until fragrant, about 2 minutes. Then, coarsely grind them using a mortar and pestle or spice grinder.
  3. In a large pot, heat a tablespoon of olive oil over medium heat. Add the minced garlic and cook just until it starts to smell fragrant, about 30 seconds. Be careful not to burn it—burned garlic can turn bitter.
  4. Add the ground cumin and smoked paprika to the garlic, stirring constantly for about 30 seconds to toast the spices and release their aroma.
  5. Pour in the vegetable broth and bring the mixture to a simmer. Once simmering, add the roasted butternut squash to the pot.
  6. Use an immersion blender or transfer the hot mixture carefully to a blender to purée until smooth and velvety. Return the soup to the pot if needed, and season with salt and pepper to taste.
  7. Adjust the seasoning as desired, adding extra salt, pepper, or a splash of vinegar to brighten flavors. Serve hot with your favorite garnishes, like a drizzle of cream or toasted seeds.

Notes

For an extra layer of flavor, sprinkle toasted seeds on top before serving. To save time, you can roast the squash a day ahead and reheat before blending.