Creamy Roasted Butternut Squash Soup Recipe

Introduction

This comforting butternut squash soup is a perfect blend of sweet roasted squash and savory vegetables. It’s creamy, flavorful, and easy to prepare, making it an ideal dish for chilly evenings or when you want a nourishing meal.

Ingredients

• 1 large butternut squash, peeled, seeds removed, cut into 1″ cubes
• 2 Yukon Gold or russet potatoes, peeled, chopped into 1″ pieces
• 3 tbsp. extra-virgin olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 1 tbsp. unsalted butter
• 1 yellow onion, finely chopped
• 1 celery rib, thinly sliced
• 1 large carrot, finely chopped
• 1 tbsp. fresh thyme, plus more for garnish
• 4 cups (or more) low-sodium chicken broth
• Heavy cream, for drizzling (optional)

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 400ºF. On a large baking sheet, toss the butternut squash and potatoes with 2 tablespoons of olive oil. Season generously with salt and pepper.
2. Step 2: Roast the squash and potatoes, stirring halfway through, until they are tender, about 30 to 35 minutes.
3. Step 3: While the vegetables roast, heat the butter and remaining 1 tablespoon of olive oil in a large pot over medium heat until the butter melts. Add the onion, celery, and carrot, and cook, stirring occasionally, until softened, about 7 to 10 minutes. Stir in the fresh thyme, then season generously with salt and pepper.
4. Step 4: Add the roasted squash and potatoes to the pot, then pour in the chicken broth. Bring the soup to a simmer and cook, stirring occasionally, until the liquid has slightly reduced and the flavors meld, about 10 minutes.
5. Step 5: Use an immersion blender to blend the soup until creamy, adding more broth if needed to reach your desired consistency. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.
6. Step 6: Ladle the soup into bowls. Garnish with additional thyme and drizzle with heavy cream if using.

Tips & Variations

• For a vegan version, substitute the butter with olive oil and use vegetable broth instead of chicken broth.
• Roasting the vegetables beforehand enhances the natural sweetness and adds depth of flavor.
• Add a pinch of nutmeg or curry powder for a warm, subtle spice twist.
• If you prefer a thinner soup, simply add more broth during blending until you reach your preferred texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, stirring occasionally. You can also freeze the soup for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, simply skip the butter and heavy cream, and use olive oil and vegetable broth to keep it dairy-free and vegan-friendly.

How can I make the soup thicker or thinner?

To thicken the soup, reduce the amount of broth or simmer it longer to evaporate liquid. To thin the soup, add more broth or water during or after blending until you reach the desired consistency.

Creamy Roasted Butternut Squash Soup Recipe

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4.5 from 87 reviews

A creamy and comforting Butternut Squash Soup featuring roasted squash and potatoes blended with aromatic vegetables and herbs, enriched with a touch of cream. Perfect for a cozy meal, this soup combines the natural sweetness of butternut squash with savory notes from thyme and vegetables, delivering a rich, velvety texture.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting and Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Roasted Vegetables

• 1 large butternut squash, peeled, seeds removed, cut into 1” cubes
• 2 Yukon Gold or russet potatoes, peeled, chopped into 1” pieces
• 3 tbsp. extra-virgin olive oil, divided
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Sautéed Vegetables and Broth

• 1 tbsp. unsalted butter
• 1 yellow onion, finely chopped
• 1 celery rib, thinly sliced
• 1 large carrot, finely chopped
• 1 tbsp. fresh thyme, plus more for garnish
• 4 cups low-sodium chicken broth (or more as needed)

Optional Garnish

• Heavy cream, for drizzling (optional)

Instructions

1. Preheat and Roast Vegetables: Arrange a rack in the center of your oven and preheat it to 400ºF. On a large baking sheet, toss the cubed butternut squash and potatoes with 2 tablespoons of olive oil, and generously season with kosher salt and freshly ground black pepper. Roast them for 30 to 35 minutes, stirring halfway through, until they are tender and slightly caramelized.
2. Sauté Aromatics: While the vegetables roast, heat the unsalted butter and remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the finely chopped onion, sliced celery, and chopped carrot. Cook, stirring occasionally, for 7 to 10 minutes until the vegetables are softened and fragrant. Stir in the fresh thyme and season with salt and pepper to taste.
3. Add Roasted Vegetables and Broth: Add the roasted butternut squash and potatoes to the pot with the sautéed aromatics. Pour in the 4 cups of low-sodium chicken broth and bring the mixture to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the soup reduces slightly and the flavors meld together.
4. Blend the Soup: Using an immersion blender, blend the soup directly in the pot until it is smooth and creamy. If the soup is too thick, add more broth to reach your desired consistency. Alternatively, carefully transfer the hot soup in batches to a standard blender and blend until smooth, then return it to the pot.
5. Serve and Garnish: Ladle the blended soup into bowls. Garnish with additional fresh thyme for a touch of herbaceous aroma. Optionally, drizzle heavy cream over each serving for extra richness and a beautiful finish.

Notes

• If you prefer a vegan version, substitute the chicken broth with vegetable broth and omit the unsalted butter or replace it with a plant-based alternative.
• For a thicker soup, reduce the amount of broth used before blending.
• The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
• Reheat gently on the stove or in the microwave, stirring occasionally to maintain consistency.
• To add a spicy kick, sprinkle with a pinch of cayenne pepper or garnish with toasted pumpkin seeds for extra texture.

Keywords: Butternut squash soup, roasted squash soup, creamy soup, fall soup recipe, easy soup, comforting soup