## Creamy Roasted Butternut Squash Soup with Blue Cheese Recipe
Looking to enhance your fall menu? Try this rich and creamy butternut squash soup enhanced with a hint of blue cheese. This dish is perfect for chilly evenings, and it's packed with flavor and nutrients. Follow the detailed steps below to create a mouthwatering meal that will impress both friends and family.
### Ingredients
- 1 large butternut squash (about 2 pounds)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 cups vegetable broth
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1 cup heavy cream or half-and-half (optional)
- 2 tablespoons crumbled blue cheese (such as Gorgonzola)
- Fresh thyme leaves, for garnish
### Step-by-Step Instructions
#### Preparing the Butternut Squash
1. **Preheat Oven and Prepare Ingredients:** Preheat your oven to 400°F (205°C). Peel the butternut squash and cut it into large chunks.
2. **Toss with Oil and Seasonings:** In a large bowl, toss the squash pieces with olive oil. Sprinkle generously with salt and pepper.
#### Roasting the Butternut Squash
3. **Spread on Baking Sheet:** Spread the seasoned butternut squash in a single layer on a baking sheet.
4. **Roast in Oven:** Roast for about 25-30 minutes, or until the squash is tender and lightly caramelized.
#### Making the Soup
1. **Sauté Vegetables:** In a large pot, heat another tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. **Add Garlic and Spices:** Stir in the minced garlic, ground cumin, cinnamon, and nutmeg. Cook for an additional minute.
3. **Add Broth and Roasted Squash:** Pour in the vegetable broth and add the roasted butternut squash to the pot. Bring to a boil.
4. **Simmer the Soup:** Reduce heat to low and let it simmer for 10-15 minutes, or until the squash is very tender.
#### Blending and Thickening
1. **Blend with an Immersion Blender:** Use an immersion blender directly in the pot to blend the soup until smooth.
2. **Thicken Optionally:** If you prefer a creamier consistency, stir in heavy cream or half-and-half at this point.
#### Finishing Touches
3. **Add Blue Cheese and Seasoning:** Stir in the crumbled blue cheese until it is fully incorporated into the soup. Taste and adjust seasoning with salt and pepper if needed.
4. **Serve Hot:** Ladle the soup into bowls and garnish with fresh thyme leaves for a beautiful presentation.
### Tips for Success
- For an extra smoky flavor, use smoked paprika instead of regular cumin.
- To save time, you can peel and seed the butternut squash ahead of time and store it in the refrigerator until ready to cook.
- Consider using a combination of vegetable stock and water if you prefer a lighter broth.
### Conclusion
With these steps, you’ll have a delicious creamy roasted butternut squash soup with blue cheese that’s perfect for any fall gathering. The addition of blue cheese not only adds a tangy kick but also elevates the overall flavor profile. Enjoy your cooking!
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