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Blue Cheese & Lemon Infused Roasted Squash Soup

Dive into the warmth and comfort of Blue Cheese & Lemon Infused Roasted Squash Soup, a creamy, tangy dish combining roasted squash with the rich flavors of blue cheese and fresh lemon.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Soup, Starter
Cuisine: American
Keyword: Blue Cheese Soup, comfort food, creamy soup, Fall Recipes, Roasted Squash
Servings: 4 servings
Calories: 320kcal

Ingredients

Roasted Squash Base

  • 1 medium butternut squash (or acorn squash) Smooth, thick skin conceals sweet, tender flesh.
  • 2 tbsp olive oil Brings depth and a hint of fruity essence.
  • 1/2 tsp salt Essential seasoning.
  • 1/4 tsp black pepper Essential seasoning.
  • 1/2 tsp smoked paprika Adds a subtle smokiness.

Soup Ingredients

  • 1 tbsp butter Rich and velvety for sautéing.
  • 1 small onion, diced Sweet and fragrant.
  • 2 cloves garlic, minced Pungent aroma.
  • 3 cups vegetable broth Savory foundation.
  • 1/2 cup heavy cream (or coconut milk for a dairy-free alternative) Creates a silky texture.
  • 1/2 cup crumbled blue cheese Sharp and tangy.
  • 1 tbsp fresh lemon juice Bright addition.
  • 1 tsp lemon zest For a refreshing burst of flavor.
  • 1/2 tsp dried thyme (or 1 tsp fresh thyme) Earthy and aromatic.

Garnishments

  • extra crumbled blue cheese For garnish.
  • toasted pumpkin seeds Optional for crunch.
  • drizzle olive oil or cream For serving.

Instructions

Preparation

  • Preheat your oven to 400°F (200°C).
  • Toss the cubed squash with olive oil, salt, pepper, and smoked paprika in a bowl.
  • Lay the cubed squash on a baking sheet and roast for 25-30 minutes until tender and caramelized.

Cooking

  • In a large pot, melt a tablespoon of butter over medium heat. Add the diced onion and soften for about 3 minutes.
  • Stir in minced garlic and thyme, and cook for an additional minute until fragrant.
  • Once the squash is roasted, add it to the pot along with vegetable broth. Blend the mixture until silky smooth.
  • Stir in heavy cream, crumbled blue cheese, lemon juice, and lemon zest. Let it simmer for 5-10 minutes.

Serving

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

Notes

For best results, ensure that your squash is evenly coated before roasting. Blending until completely smooth provides restaurant-quality texture. Store in an airtight container for up to 4 days, or freeze for longer storage.