Butternut Squash Soup Fall Cozy (Printable Version)
# What You'll Need:
→ Vegetables
01 -
1 large butternut squash, peeled, seeds removed, and cubed into 2.5 cm pieces
02 -
2 medium potatoes, peeled and chopped into 2.5 cm pieces
03 -
1 onion, chopped
04 -
1 celery stalk, thinly sliced
05 -
1 large carrot, chopped
→ Fats and oils
06 -
3 tablespoons extra-virgin olive oil
07 -
1 tablespoon butter
→ Seasonings
08 -
Kosher salt, to taste
09 -
Freshly ground black pepper, to taste
10 -
1 tablespoon fresh thyme, plus more for garnish
→ Liquids
11 -
950 ml low-sodium chicken broth
→ For serving (optional)
12 -
Cream, for drizzling
13 -
Fresh thyme, for garnish
# Step-by-Step Directions:
01 -
Preheat oven to 200°C. On a large baking sheet, toss cubed butternut squash and potatoes with 2 tablespoons olive oil. Season generously with kosher salt and freshly ground black pepper. Roast until tender and lightly caramelized, about 30–35 minutes.
02 -
Meanwhile, in a large pot over medium heat, melt butter with the remaining 1 tablespoon olive oil. Add chopped onion, celery, and carrot. Cook, stirring occasionally, until softened, 7–10 minutes. Season with salt, pepper, and thyme.
03 -
Add the roasted butternut squash and potatoes to the pot. Pour in the chicken broth. Bring to a gentle simmer and cook for 10 minutes to meld the flavors.
04 -
Using an immersion blender, blend the soup directly in the pot until completely smooth and creamy. Alternatively, work in batches and blend carefully in a standard blender.
05 -
Ladle the soup into warm bowls. Garnish with fresh thyme leaves and a drizzle of cream if desired. Serve immediately.
# Helpful Notes:
01 -
For a vegetarian version, substitute vegetable broth for chicken broth.
02 -
To enhance richness, add an extra drizzle of cream or a swirl of crème fraîche before serving.
03 -
Leftover soup can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.