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Roast squash and sweet potato soup with buttermilk blue cheese sauce — Fresh homemade recipe photo

Roast squash and sweet potato soup with buttermilk blue cheese sauce

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I still remember the first time I added too much blue cheese to this soup. It was sharp enough to wake up my husband, but once I whisked in a splash of heavy cream, it balanced perfectly into something rich and savory.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 small butternut squash about 2 lbs, peeled, seeded, and cut into 1-inch cubes
  • 3 medium sweet potatoes peeled and cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
For the Soup Base
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 tbsp unsalted butter
  • 1 tsp ground cumin
  • ½ tsp ground coriander
For the Buttermilk Blue Cheese Sauce
  • ½ cup buttermilk
  • ½ cup sour cream
  • 3 oz blue cheese crumbled (Gorgonzola or Roquefort work well)
  • 1 tbsp lemon juice
  • ¼ tsp salt adjust to taste

Method
 

  1. Roast the vegetables: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Toss the squash and sweet potato cubes with olive oil, smoked paprika, salt, and pepper until evenly coated. Spread them in a single layer on the baking sheet. Roast for 30-35 minutes, flipping halfway through, until the edges are browned and the vegetables are tender when pierced with a fork.
  2. Sauté aromatics: While the vegetables roast, melt the butter in a large stockpot or Dutch oven over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic, cumin, and coriander, cooking for another minute until fragrant. Be careful not to burn the garlic.
  3. Simmer: Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring the mixture to a boil, then reduce heat to low. Add the roasted vegetables (reserve any juices on the pan if desired) and simmer for 10 minutes to allow flavors to meld.
  4. Blend: Carefully transfer the hot soup to a blender in batches. Blend on high until completely smooth. Caution: Vent the blender lid slightly to release steam. Return the blended soup to the pot and keep warm on low heat. Alternatively, use an immersion blender directly in the pot for easier cleanup.
  5. Make the sauce: In a small bowl, whisk together the buttermilk, sour cream, lemon juice, and salt until smooth. Crumble the blue cheese into a separate small dish. Tip: Mix half of the blue cheese into the sauce for flavor, and reserve the rest for garnish.
  6. Serve: Ladle the hot soup into bowls. Drizzle generously with the buttermilk blue cheese sauce. Top with the reserved crumbled blue cheese and an extra crack of black pepper if desired. Serve immediately.

Nutrition

Calories: 380kcalCarbohydrates: 45gProtein: 12gFat: 18gSaturated Fat: 9gCholesterol: 45mgSodium: 680mgPotassium: 850mgFiber: 7gSugar: 9gVitamin A: 280IUVitamin C: 35mgCalcium: 120mgIron: 4mg

Notes

This dish has earned its place in my regular rotation because it requires minimal hands-on time despite looking impressive. The secret is roasting the vegetables until they are deeply caramelized; that natural sweetness cuts through the tangy sauce beautifully without needing extra sugar or complex techniques.

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