A good pumpkin soup is always a fall favorite, but this creamy butternut squash soup is the ultimate winner. The added creaminess from the blended potatoes, plus the savory herbs, makes this a welcome addition to any fall dinner or even your Thanksgiving menu. The best part? It’s surprisingly easy to make; it’s the perfect recipe for a beginner cook to wow a crowd. This soup is a forever staple for cozy gatherings—it’s the gourd standard of comfort.
Yields:4 serving(s)
Prep Time:15 mins
Total Time:40 mins
Ingredients
- 1 large butternut squash, peeled, seeds removed, cut into 1” cubes
- 2 Yukon Gold or russet potatoes, peeled, chopped into 1” pieces
- 3 Tbsp. extra-virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 Tbsp. unsalted butter
- 1 yellow onion, finely chopped
- 1 celery rib, thinly sliced
- 1 large carrot, finely chopped
- 1 Tbsp. fresh thyme, plus more for garnish
- 4 cups (or more) low-sodium chicken broth
- Heavy cream, for drizzling (optional)
Directions
Step1
Arrange a rack in center of oven; preheat to 400º. On a large baking sheet, toss squash and potatoes with 2 Tbsp. oil; generously season with salt and pepper.
Step2
Roast squash and potatoes, stirring halfway through, until tender, 30 to 35 minutes.
Step3
Meanwhile, in a large pot over medium heat, heat butter and remaining 1 Tbsp. oil until butter melts. Cook onion, celery, and carrot, stirring, until softened, 7 to 10 minutes. Stir in thyme; generously season with salt and pepper.
Step4
Add roasted squash and potatoes, then pour in broth. Bring to a simmer and cook, stirring occasionally, until slightly reduced and flavors have melded, about 10 minutes.
Step5
Using an immersion blender, blend soup, adding more broth if needed, until creamy. Divide among bowls. (Alternatively, carefully transfer batches of the hot soup to a standard blender and divide among bowls.)
Step6
Top with more thyme. Drizzle with cream (if using).
Storage
Leftovers can be kept in an airtight container in the fridge for 5 days and in the freezer for up to 3 months.