Butternut Squash and Potato Soup with Thyme Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
