Recipe

Rich Roasted Butternut Squash Soup with a nutty crunch and creamy texture—this hearty bowl is a cozy delight for any meal or gathering! 

There’s nothing like the deep, earthy sweetness of roasted butternut squash blended into a velvety soup, finished with a nutty topping for extra flavor. This comforting dish is perfect as a fall staple, a sophisticated starter, or a warming lunch. The Geedel Rotary Cheese Grater simplifies prep, slicing squash and grinding nuts with ease, adding a fun twist to your kitchen routine. Let’s create this soul-warming soup!

Ingredients

1 medium butternut squash (about 2-3 lbs), peeled and seeded

1 cup heavy cream

4 cups vegetable broth

2 tablespoons olive oil

1 medium onion, chopped

2 garlic cloves, minced

½ teaspoon ground cinnamon

½ teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

½ cup almonds or hazelnuts

Fresh thyme or parsley, chopped (for garnish)

Instructions

1. Prep the Squash

Peel and seed the butternut squash, then cut it into chunks. Attach the 3-Blade Set to your cheese grater hand crank and secure it to the countertop with its stable suction base—no slipping or wobbling! Feed the squash chunks into the hopper and turn the Z-shaped handle a few times to create thin, even slices.

2. Roast the Squash

Preheat your oven to a suitable roasting temperature. Toss the sliced squash with olive oil, salt, and pepper on a baking sheet. Roast until tender and slightly caramelized, stirring halfway through for even cooking.

3. Grind the Nuts

Switch to the 5-Blade Set on the cheese shredder. Add the almonds or hazelnuts to the hopper and turn the handle effortlessly to grind them into fine crumbs for a nutty garnish. The food pusher keeps hands safe, and the detachable handle handles large batches with ease.

4. Sauté and Simmer

Heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft. Stir in the minced garlic and cook for another minute. Add the roasted squash, vegetable broth, cinnamon, and smoked paprika. Bring to a boil, then reduce heat and simmer for 10 minutes to meld the flavors.

5. Blend and Serve

Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and adjust seasoning with salt and pepper. Ladle into bowls, sprinkle the ground nuts on top, and garnish with fresh thyme or parsley. Serve warm with crusty bread!

Tips and Variations

Squash Swap: Try pumpkin or acorn squash for a different flavor.

Creamy Twist: Add a dollop of yogurt or coconut milk for richness.

Spice It Up: Include a pinch of cayenne for a subtle kick.

Nut Variety: Use walnuts (ground with the 5-Blade Set) for a unique taste.

Storage: Refrigerate leftovers for up to 4 days or freeze for up to 2 months.

Conclusion

This soup combines the nutty sweetness of roasted butternut squash with a creamy, textured finish that warms the soul. The cheese slicer simplifies prep with its versatile blade options—slicing squash and grinding nuts with sharp premium blades for safe, precise results. The stable suction base ensures stability, while the detachable handle makes batch prep a breeze. Whether it’s a cozy dinner or a festive gathering, this soup brings comfort and flavor to your table!