There is nothing more comforting than the aroma of a perfectly roasted buttercup squash soup filling your kitchen, wrapping you in a warm embrace of home-cooked goodness.

I've got to tell you about this incredible soup recipe that's been bringing all the cozy vibes to my kitchen lately. Picture this: the irresistible scent of roasted buttercup squash filling the air, mingling with the warmth of vibrant bell peppers, sweet onions and the creamy richness of Boursin cheese. It's like a hug in a bowl, I swear!

And the best part? It's so easy to make.

Just roast up some squash, with your vegetables and boursin cheese, then blend it all together, and finish it off with a sprinkle of Trader Joe's Italian Soffritto seasoning and some fresh herbs. Voila! You've got yourself a bowl of pure comfort.

Check out our video here:

Trust me, once you try this soup, you'll want to make it again and again. It's the perfect pick-me-up on a chilly day or anytime you need a little taste of home. Let's embark on a culinary adventure with these exquisite ingredients:

Ingredients:

- 2 buttercup squashes (But if you can't find them, don't worry! You can use butternut squash or Kabocha squash as substitutes). 

 

- Avocado oil spray

- 2 bell peppers, sliced (make sure to remove the ribs and seeds)

- 2 sweet onions, quartered

- 3-5 garlic cloves

- Kosher salt and pepper (to taste)

- Trader Joe's Italian Soffritto seasoning blend

 

- Fresh herbs (thyme and sage)

- Optional: Creme fraiche

- Maldon salt (for finishing)

Method:

1. Preheat your oven to 350°C and spray a baking sheet with avocado oil.
2. Halve the squashes and scoop out the seeds. I find these kitchen knives are great for cutting squash. Place the cut squash on the baking sheet, ensuring they're well-coated with avocado oil. Season the interiors with salt and pepper.
3. Arrange the squashes on the baking sheet, skin side up, this baking sheet  is ideal, it is not only beautiful but it has higher heat tolerance which means it’s safe to use this sheet pan under the broiler and it also results in better browning and caramelization on the veggies. Unwrap the whole Boursin cheese round and place it in the center of the sheet.

     

4. Add the sliced bell peppers, quartered sweet onions, and garlic cloves to the baking sheet. Give everything a generous spray of avocado oil.
5. Sprinkle the Trader Joe's Italian Soffritto seasoning blend and kosher salt over the vegetables. Top it off with fresh herbs like thyme and sage.
6. Roast everything in the oven for about 30 minutes or until the squashes are soft and easily pierced with a fork.  Roasting will brings out the natural sweetness of both the squash and garlic   – adding depth to your soup.
7. Once roasted, scoop out the squash flesh and transfer it, along with the other roasted vegetables (except thyme stems), to a high-powered blender or food processor. Here's the blender I use. Blend until smooth.
8. If needed, add warm water or broth to reach your desired consistency.
9. Serve the soup with a sprinkle of Maldon salt, a dash of Trader Joe's Italian Soffritto, and a garnish of fresh sage, a drizzle of EVOO and a dollop of creme fraiche.
10. Get ready to savor the warm, comforting flavors in every spoonful!

 

So, let's get started! Preheat that oven, gather your ingredients, and prepare to indulge in the rich tapestry of flavors waiting for you in every spoonful. Trust me, it's a taste of pure bliss. Enjoy!