Creamy Roasted Butternut Squash Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Remove aromatics Discard the bay leaf. Gather the thyme and sage stems and shake to remove any loose leaves.
- Blend with pan juices Carefully transfer the roasted vegetables to a blender; pour in any residual pan juices from the dish.
- 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.
- 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
