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Blue Cheese & Lemon Infused Roasted Squash Soup

A rich and creamy roasted squash soup infused with tangy lemon and bold blue cheese, perfect for any occasion.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Keyword: Blue Cheese Soup, comfort food, Fall Recipes, Lemon Soup, Roasted Squash Soup
Servings: 4 servings
Calories: 300kcal

Ingredients

For the Soup

  • 1 medium butternut squash (or acorn squash), peeled & cubed Choose a squash that feels heavy and has firm skin.
  • 2 tbsp olive oil Use for tossing squash before roasting.
  • 1/2 tsp salt Adjust seasoning to taste.
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1 tbsp butter For sautéing the onion.
  • 1 small onion, diced Adds sweetness to the soup.
  • 2 cloves garlic, minced Provides a flavor kick.
  • 3 cups vegetable broth
  • 1/2 cup heavy cream (or coconut milk for dairy-free) Use coconut milk for a lighter option.
  • 1/2 cup crumbled blue cheese Bold, tangy flavor that enriches the soup.
  • 1 tbsp fresh lemon juice Adds brightness to the flavors.
  • 1 tsp lemon zest Enhances the citrus aroma.
  • 1/2 tsp dried thyme (or 1 tsp fresh thyme) Adds an earthy note.

For Garnish

  • to taste extra crumbled blue cheese For serving.
  • to taste toasted pumpkin seeds (optional) For added texture.
  • to taste drizzle of olive oil or cream Enhances visual appeal.

Instructions

Preparation

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

Cooking

  • In a large pot, melt the butter over medium heat. Add the diced onion and cook for about 3 minutes until soft.
  • Stir in the minced garlic and dried thyme, cooking for another minute.
  • Add the roasted squash and vegetable broth to the pot. Blend the mixture until smooth using an immersion blender.
  • Stir in the heavy cream or coconut milk, blue cheese, lemon juice, and lemon zest. Let it simmer for 5-10 minutes.
  • Ladle into bowls and garnish with extra blue cheese, pumpkin seeds, and a drizzle of olive oil or cream.

Notes

For a dairy-free soup, substitute heavy cream with coconut milk. Adjust seasoning as you go for the best flavor.