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Blue Cheese and Lemon Infused Roasted Squash Soup in a bowl
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Blue Cheese & Lemon Infused Roasted Squash Soup

A heartwarming soup blending roasted butternut squash with the sharpness of blue cheese and fresh lemon, creating a creamy, flavorful dish perfect for cozy nights.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Keyword: Blue Cheese, Butternut Squash, creamy soup, Fall Recipes, Roasted Squash Soup
Servings: 4 servings
Calories: 300kcal

Ingredients

For the Soup

  • 1 medium butternut squash or acorn squash, peeled and cubed Sweet, tender, and vibrant.
  • 2 tbsp olive oil Rich and aromatic.
  • 1/2 tsp salt Enhances flavor.
  • 1/4 tsp black pepper Adds warmth and depth.
  • 1/2 tsp smoked paprika Introduces a smoky undertone.
  • 1 tbsp butter Creamy and rich.
  • 1 small onion, diced Aromatic and sweet.
  • 2 cloves garlic, minced Enhances overall flavor.
  • 3 cups vegetable broth Provides savory background.
  • 1/2 cup heavy cream or coconut milk Creamy and luxurious.
  • 1/2 cup crumbled blue cheese The star of the dish.
  • 1 tbsp fresh lemon juice Brightens the soup.
  • 1 tsp lemon zest Intensifies the lemon flavor.
  • 1/2 tsp dried thyme (or 1 tsp fresh thyme) Provides depth.
  • Extra crumbled blue cheese for garnish Final touch of indulgence.
  • Toasted pumpkin seeds (optional) For crunch and nutty flavor.
  • Drizzle of olive oil or cream for garnish An elegant finish.

Instructions

Preparation

  • Preheat your oven to 400°F (200°C). Toss the peeled and cubed butternut squash in a large bowl with olive oil, salt, black pepper, and smoked paprika. Spread them out evenly on a baking sheet and roast for 25 to 30 minutes.
  • In a large pot, melt butter over medium heat. Add the diced onion and cook for about three minutes until translucent. Add minced garlic and thyme, and cook for another minute.
  • Once the squash is roasted, add it to the pot with vegetable broth. Blend with an immersion blender until smooth and creamy.
  • Stir in the heavy cream or coconut milk, crumbled blue cheese, lemon juice, and zest. Let simmer for 5 to 10 minutes, stirring occasionally.
  • Ladle the soup into warm bowls. Top with extra crumbled blue cheese and optional toasted pumpkin seeds. Drizzle with olive oil or cream.

Notes

For a lighter version, substitute heavy cream with coconut milk. Experiment with different cheeses or herbs for variations.