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Bowl of blue cheese and lemon infused roasted squash soup garnished with herbs
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Blue Cheese & Lemon Infused Roasted Squash Soup

A creamy and velvety soup made with roasted butternut squash, blue cheese, and a hint of lemon for a comforting dish perfect for autumn.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer, Soup
Cuisine: American
Keyword: Autumn Recipes, Blue Cheese Soup, comfort food, Roasted Squash Soup, Vegetarian Soup
Servings: 4 servings
Calories: 320kcal

Ingredients

Main Ingredients

  • 1 medium butternut squash (or acorn squash) Creamy and velvety, the star of the dish.
  • 2 tbsp olive oil Earthy and fruity, crucial for roasting.
  • 1/2 tsp salt Enhances natural flavors.
  • 1/4 tsp black pepper Adds a gentle warmth.
  • 1/2 tsp smoked paprika Infuses a subtle smokiness.
  • 1 tbsp butter Rich and creamy for sautéing.
  • 1 small onion, diced Sweet and aromatic.
  • 2 cloves garlic, minced Aromatic and zesty.
  • 3 cups vegetable broth The foundation of the soup.
  • 1/2 cup heavy cream or coconut milk Adds silky richness.
  • 1/2 cup crumbled blue cheese Bold and tangy for complexity.
  • 1 tbsp fresh lemon juice Brightens the flavor.
  • 1 tsp lemon zest Adds aromatic burst.
  • 1/2 tsp dried thyme (or 1 tsp fresh thyme) Earthy herb that ties the soup together.
  • extra for garnish crumbled blue cheese Indulgent touch on top.
  • to taste toasted pumpkin seeds (optional, for garnish) Adds delightful crunch.
  • drizzle olive oil or cream (for garnish) Adds final touch of richness.

Instructions

Roast the Squash

  • Preheat your oven to 400°F (200°C). In a large bowl, toss the cubed squash with the olive oil, salt, black pepper, and smoked paprika.
  • Spread the squash onto a baking sheet in a single layer and roast for 25-30 minutes until caramelized and tender.

Sauté Aromatics

  • In a large pot, melt the butter over medium heat and add the diced onion.
  • Cook for about three minutes until the onion softens, then stir in the minced garlic and thyme, cooking for another minute.

Blend & Simmer

  • Add the roasted squash and vegetable broth to the pot, and blend the mixture until velvety smooth using an immersion blender.
  • Stir in the heavy cream (or coconut milk) and crumbled blue cheese, allowing it to melt into the soup.
  • Finish with the lemon juice and zest, then let the mixture simmer for an additional 5-10 minutes, stirring occasionally.

Serve & Garnish

  • Ladle the soup into bowls, topping each with additional crumbled blue cheese, toasted pumpkin seeds, and a drizzle of olive oil or cream.

Notes

Ensure to roast the squash for optimal sweetness. Taste and adjust seasoning before blending for best results.