PortugueseMedium · Hot
Roasted Butternut Squash and Cod Soup Cups
A silky roasted butternut squash soup enriched with heavy cream, tender flaked cod, and a whisper of smoked paprika, finished with a drizzle of olive oil and fresh parsley. Served in cups for an elegant presentation.
Prep
15 min
Cook
35 min
Total
50 min
Method
1
Preheat the oven to 200°C. Toss the cubed butternut squash with 3 tbsp olive oil, 1 tsp salt, and black pepper. Spread in a single layer on a baking sheet.
2
Roast for 25-28 minutes, turning once halfway, until the edges are caramelized and a fork slides in easily. Set aside.
3
4
Pour in the chicken broth and add the roasted squash. Bring to a gentle boil, then reduce heat and simmer for 5 minutes.
5
Remove from heat. Use an immersion blender to puree the soup until completely smooth. Stir in the heavy cream.
6
Add the smoked paprika and cayenne. Season with remaining salt to taste. Keep warm over low heat.
7
Nestle the cod pieces into the warm soup. Cover the pot and cook on low heat for 4-5 minutes, until the cod turns opaque and flakes easily when tested with a fork (cod is done at 63°C internal temperature).
8
Remove the cod and flake it with a fork, then gently fold the flakes back into the soup. Avoid vigorous stirring to keep the pieces intact.
B
Nutri-Score
Good balance
A–E · lower is better · score 2
Calories
391
per serving
High in protein · 23gLow sugar · 9g
Protein
23g
Carbs
25g
Fat
24g
Sat. fat
11g
Fiber
8g
Sugar
9g
Sodium
1954mg
Gluten FreeLow CarbPescatarianDiabetesHeart HealthyLow Sodium AlternativeBalanced MealHigh ProteinOmega 3 Rich
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Grade pending
Environmental impact
Estimated footprint
Grade pending · 79% ingredient coverage
kg CO2e
≥0.4
per serving
heavy cream drives 32% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
5
Salty
2
Sour
1
Bitter
4
Spicy
Textures
SilkySmoothTender
Aromas
HerbalSavorySmoky
Kitchen Equipment
Safety & Storage
Cooking Temperature
Cod must reach an internal temperature of 63°C to ensure safety. Use a probe thermometer to verify doneness before folding flaked fish into the soup.
Cross Contamination
Keep raw cod separate from other ingredients during prep. Use separate cutting boards for fish and vegetables. Wash all utensils, knives, and surfaces after handling raw cod.
Storage
Soup contains dairy (heavy cream) and fish. Refrigerate within 2 hours of cooking. Store in airtight containers at 4°C or below for up to 2 days. Do not leave at room temperature for more than 2 hours total.
High Risk Population
Pregnant individuals, elderly, immunocompromised, and young children should ensure cod reaches 63°C throughout. Reheat soup to 74°C if serving leftover portions.
Handling
Cod is a scombroid fish susceptible to histamine formation if subjected to temperature abuse. Maintain cold chain integrity (below 4°C) until cooking. Do not refreeze thawed cod.
Shelf Life
Soup with dairy and fish has a limited shelf life. Consume within 2 days when refrigerated. Freeze only if omitting the cream (add cream when reheating).
Reheating
When reheating leftover soup, bring to a rolling boil (100°C at sea level) and stir frequently. Verify with a probe thermometer that the entire soup reaches 74°C (165°F) throughout before consuming. Do not rely on microwave hot spots—stir and check temperature in multiple locations.
Pro Tips
Technique
When roasting the squash, resist the urge to stir—let those edges caramelize undisturbed. That darkening is where the sweetness lives, and it deepens everything that follows.
Substitution
If salt cod is what you have (and soaked properly), use it in place of fresh cod for a more pronounced bacalhau character—just reduce the cooking time to 3-4 minutes so it doesn't overcook.
From the chef
In Aveiro, my avó would set a slab of bacalhau in a covered pot on the back step each morning and change the water three times before dinner—never rushing, never skipping. This soup is my quiet way of honoring that ritual: the sweet, caramelized squash giving way to tender flakes of cod in a broth that remembers the sea. It is not fancy food, but it is food made with patience, and patience is the one ingredient that never fails.
TagsSeafoodCodSilky SmoothElegant PrescriptionRoastedBlendedComfort FoodHeartyWeeknight Dinner
AllergensFishMilk
Source: generated · June 13, 2026