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This rich and creamy butternut squash soup brings the gentle sweetness of squash with a silky texture from roasted potatoes. Punctuated by savory herbs and finished with a swirl of cream, it is a beautiful centerpiece for any chilly night or holiday table.
I started making this soup for my first Thanksgiving after moving out on my own. It quickly became the dish my friends and family ask me for every fall.
Ingredients
- Butternut squash: Look for one with vibrant orange flesh and no soft spots. Fresh peeled and cubed saves prep time use pre cut for convenience
- Potatoes: These add body and a natural creaminess Choose Yukon gold or russet for the best texture
- Extra virgin olive oil: Use a fruity and fresh bottle for roasting vegetables
- Kosher salt: Essential for amplifying the natural sweetness of the squash
- Freshly ground black pepper: Adds gentle heat and depth to balance the soup
- Butter: Lends richness Skip if you prefer a dairy free version
- Onion: Go for yellow onion for a subtle sweet flavor after sautéing
- Celery: Brings an aromatic backbone. Look for crispy and bright green stalks
- Carrot: Adds sweetness and earthiness Select firm carrots for best results
- Fresh thyme: Fragrant and woodsy. Strip leaves from the stem and double check for freshness
- Low sodium chicken broth: You want the flavor not too salty. Vegetable broth works too for a vegetarian version
- Heavy cream: Optional for serving It creates a beautiful garnish and adds rich mouthfeel
Step-by-Step Instructions
- Preheat and Roast:
- Preheat your oven to 400 degrees. On a large baking sheet toss the butternut squash and potatoes thoroughly with olive oil salt and pepper. Spread them out for caramelization and roast for thirty to thirty five minutes until every piece is fork tender and golden. Roasting is what deepens their flavor so do not rush this step
- Sauté the Vegetables:
- While the squash and potatoes roast melt butter with olive oil in a large heavy bottomed soup pot over medium heat. Add chopped onion celery and carrots. Sauté steadily for seven to ten minutes stirring often and lowering heat if needed. You want them to become truly soft as this will enhance the soup’s body and sweetness. Season with salt pepper and plenty of fresh thyme
- Combine and Simmer:
- Add the roasted squash and potatoes directly into your pot of sautéed vegetables. Pour in the chicken broth ensuring all the vegetables are covered. Bring mixture just to a gentle simmer then lower the heat and continue cooking for another ten minutes. This melds all the flavors together
- Blend Until Creamy:
- Take the pot off the heat. Use an immersion blender to puree until perfectly smooth and velvety making sure to scrape the bottom of the pot and catch every chunk. If using a blender carefully transfer soup in batches so it does not overflow. Return to the pot and taste for seasoning
- Serve and Garnish:
- Ladle soup into bowls and swirl in a bit of heavy cream if you like. Top with plenty of fresh thyme. Serve with crusty bread for most satisfying results
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I adore fresh thyme for its earthy warmth and how it wakes up all the root veggies in this soup. One fall my niece helped pick thyme from our garden and we sprinkled it all over our bowls before dinner there is just something special about using your own fresh herbs
How to Store Leftovers
Place cooled soup in an airtight container and keep in your fridge for up to five days. For longer storage pour into freezer bags in single portion sizes and freeze up to three months. When ready to reheat let it thaw in the fridge overnight or use a low simmer on the stovetop. I sometimes enjoy it cold right out of the fridge as a snack
Ingredient Swaps
Not a chicken broth fan Use vegetable broth for a completely meatless version. If you skip potatoes you will get a lighter soup with less body but just as much flavor. For a dairy free finish swirl in coconut milk instead of cream or leave it out altogether
How to Serve for a Stunning Meal
This soup is lovely with a fresh fall salad loaded with apples nuts and greens. Top each bowl with crunchy roasted pumpkin seeds or homemade croutons. Pair with thick slices of sourdough bread lightly toasted for dunking. It looks elegant on a festive holiday table with a swirl of cream and a sprinkle of fresh thyme
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A Little History
Butternut squash is a fall staple in North America and pairs beautifully with the hardy herbs that thrive late in the season. Classic butternut squash soup recipes trace to early American cookery and continue to be a favorite for Thanksgiving gatherings as well as simple weeknight meals
Commonly Asked Questions
- → How should butternut squash be prepared?
Peel and cube the squash, removing any seeds. Pre-cut squash is a convenient alternative for saving time.
- → Why is roasting the squash important?
Roasting caramelizes the squash, drawing out sweet and nutty flavors while enhancing overall depth.
- → Do I need potatoes for this soup?
Potatoes add creaminess and body, but you can omit them if you prefer a lighter texture.
- → What is the best way to blend the soup?
An immersion blender works best, allowing you to puree the soup in the pot. A standard blender is also suitable; just work in batches for safety.
- → How should the soup be served?
Garnish with fresh thyme and a drizzle of cream. Pair with bread or a crisp salad for a complete meal.
- → How long can leftovers be stored?
Refrigerate for up to 5 days or freeze for up to 3 months in airtight containers.