Butternut Squash and Potato Soup with Thyme Recipe

Introduction

This comforting butternut squash soup is a perfect blend of roasted vegetables and fragrant herbs, creating a creamy and flavorful dish. It’s easy to make and ideal for cozy dinners or elegant starters.

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: Preheat the oven to 400ºF and arrange a rack in the center. On a large baking sheet, toss the butternut squash and potatoes with 2 tablespoons of olive oil. Season generously with kosher salt and freshly ground black pepper.
2. Step 2: Roast the squash and potatoes for 30 to 35 minutes, stirring halfway through, until tender and lightly browned.
3. Step 3: Meanwhile, heat the butter and remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion, celery, and carrot, cooking and stirring until softened, about 7 to 10 minutes. Stir in the fresh thyme and season again with salt and pepper.
4. Step 4: Add the roasted squash and potatoes to the pot, then pour in the chicken broth. Bring to a simmer and cook for about 10 minutes, stirring occasionally to let the flavors meld and the liquid reduce slightly.
5. Step 5: Use an immersion blender to blend the soup until smooth and creamy, adding more broth if needed to reach your desired consistency. Alternatively, carefully blend in batches using a standard blender.
6. Step 6: Serve the soup in bowls, garnished with extra fresh thyme and a drizzle of heavy cream if desired.

Tips & Variations

• For a vegan version, substitute butter with olive oil and use vegetable broth instead of chicken broth.
• Add a pinch of cayenne pepper or smoked paprika for a subtle spicy twist.
• Roasting the vegetables adds depth—don’t skip this step!
• Use a high-quality immersion blender for the creamiest texture without transferring hot soup back and forth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without an immersion blender?

Yes, you can carefully transfer the hot soup in batches to a standard blender and puree until smooth. Just be cautious handling hot liquids and blend in small amounts to avoid spills.

Can I use frozen squash instead of fresh?

Frozen butternut squash can be used in a pinch, but roasting fresh squash helps develop a richer flavor and better texture for the soup.

Butternut Squash and Potato Soup with Thyme Recipe

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4.4 from 129 reviews

This creamy and comforting butternut squash soup combines roasted butternut squash and potatoes with aromatic vegetables and fresh thyme. Roasting the squash and potatoes enhances their natural sweetness, while a blend of sautéed onions, celery, and carrots adds depth of flavor. Finished with a touch of heavy cream and fresh thyme garnish, this soup is perfect for a cozy meal.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

• 1 large butternut squash, peeled, seeds removed, cut into 1” cubes
• 2 Yukon Gold or russet potatoes, peeled, chopped into 1” pieces
• 1 yellow onion, finely chopped
• 1 celery rib, thinly sliced
• 1 large carrot, finely chopped
• 1 tbsp. fresh thyme, plus more for garnish

Oils and Butter

• 3 tbsp. extra-virgin olive oil, divided
• 1 tbsp. unsalted butter

Liquids

• 4 cups low-sodium chicken broth (or more as needed)
• Heavy cream, for drizzling (optional)

Spices

• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Preheat and Roast Vegetables: 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 extra-virgin olive oil, and generously season with kosher salt and freshly ground black pepper. Roast for 30 to 35 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
2. Sauté Aromatics: While the vegetables are roasting, heat 1 tablespoon of unsalted butter and the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the finely chopped onion, celery, and carrot, cooking while stirring until softened and translucent, about 7 to 10 minutes. Stir in 1 tablespoon of fresh thyme and season the mixture generously with salt and pepper.
3. Combine and Simmer: Add the roasted butternut squash and potatoes to the pot, then pour in 4 cups of low-sodium chicken broth. Bring the soup to a simmer and continue cooking, stirring occasionally, for about 10 minutes until the broth has slightly reduced and the flavors meld together.
4. Blend the Soup: Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. If the soup is too thick, add more chicken broth as needed to reach desired consistency. Alternatively, you may transfer the soup in batches to a standard blender to puree it.
5. Serve and Garnish: Divide the creamy soup among bowls. Garnish each serving with additional fresh thyme. Optionally, drizzle with heavy cream for added richness before serving.

Notes

• For a vegan version, substitute the chicken broth with vegetable broth and omit the butter or replace it with a vegan butter alternative.
• You can prepare the soup ahead of time; it keeps well in the refrigerator for up to 3 days and freezes well for up to 2 months.
• Adjust the thickness by adding more or less broth when blending to suit your preference.
• Roasting the vegetables brings out a deeper flavor and natural sweetness that enhances the soup.
• If you prefer a chunkier texture, blend only half of the soup and leave the rest with small vegetable pieces.

Keywords: butternut squash soup, roasted squash soup, creamy squash soup, autumn recipe, healthy soup, fall soup, easy soup recipe