Description
This Cozy Butternut Squash Soup recipe is the perfect fall comfort food. Made with roasted butternut squash, garlic, and thyme, it’s creamy, flavorful, and easy to make. Ideal for a wholesome lunch or dinner, and can be adapted to be vegan or dairy-free. A must-try soup recipe for chilly nights!
Ingredients
4 cups butternut squash, roasted
1 medium yellow onion, chopped
2 cloves garlic, minced
1 medium carrot, chopped
1 tablespoon olive oil
3 cups vegetable broth
1 teaspoon dried thyme
0.5 teaspoon salt
0.25 teaspoon black pepper
0.5 cup heavy cream or coconut milk (optional)
Instructions
1. Preheat oven to 400°F. Cut the butternut squash in half, remove seeds, drizzle with olive oil, and roast cut-side down for 40 minutes or until fork-tender.
2. In a large pot, heat olive oil over medium heat. Sauté chopped onion, garlic, and carrot for 5–7 minutes until fragrant and softened.
3. Scoop the roasted squash into the pot. Add broth, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer for 15–20 minutes.
4. Blend the soup using an immersion blender or in batches in a countertop blender until smooth.
5. Stir in cream or coconut milk if using. Adjust seasoning as needed and serve warm.
Notes
Roasting the squash brings out natural sweetness and enhances the flavor.
You can substitute the heavy cream with coconut milk for a dairy-free version.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting & Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 7g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 15mg