Creamy Roasted Butternut Squash Soup Recipe

Introduction

Creamy roasted butternut squash soup that blends caramelized vegetables with a touch of cream and herbs for depth flavor. It’s cozy, naturally sweet, and easy to make on a weeknight.

Ingredients

• 1 medium (3-lb) butternut squash, peeled, seeded, and diced into 1.5” pieces (about 6 cups)
• 1 medium Vidalia (sweet) onion, sliced to ½”
• 2 stalks celery, sliced into 1” pieces
• 3 cloves garlic, peeled and smashed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon ground pepper
• Pinch nutmeg
• 1 sprig fresh thyme (plus more for garnish)
• 1 sprig fresh sage
• 1 bay leaf
• ¼ cup heavy cream
• 3–4 cups low sodium broth (chicken or vegetable)
• Pomegranate seeds, for garnish

Instructions

1. Step 1: Heat the oven to 400°F.
2. Step 2: Place the squash, onion, celery, and garlic in a casserole dish. Drizzle with the olive oil, then season with the salt, pepper, and nutmeg. Toss until evenly coated with oil and spices. Nestle the thyme, sage, and bay leaf into the squash and onions.
3. Step 3: Transfer to the oven and roast for 60 minutes, stirring every 15 minutes, until the vegetables are soft and starting to caramelize around the edges.
4. Step 4: Discard the bay leaf. Pick up the thyme and sage stems and shake to remove any loose leaves.
5. Step 5: Carefully transfer the contents of the casserole dish to a blender; pour any residual pan juices into the blender.
6. Step 6: Add the heavy cream and 2.5 cups of broth. Blend on high for 60 seconds, then scrape down the sides and blend 30 seconds longer. Taste for seasoning and adjust the salt and pepper to taste. If the soup is too thick, add more broth one-quarter cup at a time, blending for 30 seconds after each addition, until the consistency is to your liking.
7. Step 7: Serve right away, garnished with pomegranate seeds and fresh thyme leaves. Enjoy!

Tips & Variations

• If you prefer a lighter version, substitute half of the cream with additional broth and finish with a splash of olive oil for body.
• For a smoky note, add a pinch of smoked paprika when roasting the vegetables.
• Roast the vegetables a day ahead and refrigerate; blend and reheat on the stove for a quicker dinner tonight.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove or in a microwave, stirring in a splash of broth or water to loosen as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned squash or other squash varieties?

Fresh butternut squash gives the best flavor and texture, but you can substitute peeled, cubed pumpkin or pre-cut squash if needed. Adjust the roasting time if pieces are smaller.

How can I adjust the richness?

If you want a lighter soup, reduce or omit the cream and increase the broth slightly. For extra richness, finish with a drizzle of cold-pressed olive oil or a touch more cream.

Creamy Roasted Butternut Squash Soup Recipe

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4.6 from 144 reviews

Creamy, velvety roasted butternut squash soup finished with a swirl of heavy cream and brightened with thyme and sage. The squash and aromatics are roasted to caramelized perfection, then blended into a silky soup with a hint of nuttiness from nutmeg and a subtle richness from the cream.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Blending
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium (3-lb) butternut squash, peeled, seeded, and diced into 1.5” pieces (about 6 cups)
• 1 medium Vidalia (sweet) onion, sliced to ½”
• 2 stalks celery, sliced into 1” pieces
• 3 cloves garlic, peeled and smashed

Pantry & Flavor

• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon ground pepper
• pinch nutmeg
• 1 sprig fresh thyme (plus more for garnish)
• 1 sprig fresh sage
• 1 bay leaf

Finishing

• ¼ cup heavy cream
• 3–4 cups low sodium broth (chicken or vegetable)
• Pomegranate seeds (for garnish)

Instructions

1. Prep and prepare aromatics Preheat the oven to 400°F. Have all vegetables peeled, seeded, and cut as described, and lay them in a casserole dish with the garlic cloves ready to season.
2. Toss with oil and seasonings Drizzle the olive oil over the squash, onion, celery, and garlic. Season with salt, pepper, and a pinch of nutmeg. Toss until everything is evenly coated with oil and spices. Nestle the thyme, sage, and bay leaf into the mixture.
3. Roast until caramelized Transfer to the oven and roast for 60 minutes, stirring every 15 minutes, until the vegetables are soft and starting to caramelize around the edges.
4. Remove aromatics Discard the bay leaf. Gather the thyme and sage stems and shake to remove any loose leaves.
5. Blend with pan juices Carefully transfer the roasted vegetables to a blender; pour in any residual pan juices from the dish.
6. Add cream and broth, blend Add the heavy cream and 2.5 cups of broth. Blend on high for 60 seconds, then scrape down the sides and blend 30 seconds longer. Taste and adjust salt and pepper. If too thick, add more broth in ¼ cup increments, blending 30 seconds after each addition, until reaching desired consistency.
7. Serve Serve the soup right away, garnished with pomegranate seeds and fresh thyme leaves. Enjoy!

Notes

• Tip: If you prefer a lighter soup, substitute half-and-half for the heavy cream or use all vegetable broth and no cream.
• For a smoother texture, strain the blended soup through a fine-mesh sieve before reheating.
• Leftovers store refrigerated for up to 3 days or freeze for up to 2 months.
• Adjust thickness by adding more broth a little at a time during blending.

Keywords: butternut squash soup, roasted squash, creamy soup, autumn soup, thyme, sage, pomegranate garnish