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Creamy Butternut Squash Soup

Creamy Butternut Squash Soup

Make this Creamy Butternut Squash Soup with roasted squash, herbs, and cream. A cozy, easy soup recipe perfect for chilly days.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 people
Calories: 210
Ingredients Method Notes

Ingredients
  

  • For the Soup
  • 1 large butternut squash about 3 pounds, peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream
  • For Garnish
  • Sour cream or heavy cream drizzle
  • Crumbled feta cheese
  • Fresh parsley or chives
  • Cracked black pepper

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Spread the cubed butternut squash on a baking sheet and drizzle with olive oil.
  3. Roast for 25 to 30 minutes until tender and lightly caramelized.
  4. Meanwhile, heat a large pot over medium heat.
  5. Add a small drizzle of olive oil and cook the onion for 4 to 5 minutes until softened.
  6. Add the garlic and cook for 30 seconds until fragrant.
  7. Transfer the roasted squash to the pot.
  8. Pour in the vegetable broth and add thyme, sage, salt, and pepper.
  9. Bring to a gentle simmer and cook for 10 minutes.
  10. Use an immersion blender to blend until completely smooth, or carefully transfer the soup to a blender in batches.
  11. Stir in the heavy cream and simmer for 2 to 3 more minutes.
  12. Taste and adjust seasoning if needed.
  13. Serve warm with a cream drizzle, feta cheese, and fresh herbs.

Notes

  • Roasting the squash enhances its natural sweetness.
  • Blend carefully while the soup is hot.
  • Add more broth if the soup becomes too thick.
  • Fresh herbs can be substituted for dried herbs.
  • Taste before serving and adjust salt as needed.