Go Back
Creamy Pureed Roasted Butternut Squash Soup Recipe

Creamy Pureed Roasted Butternut Squash Soup

Roasted butternut squash, onion, garlic, broth, thyme, nutmeg, and cream combine to make a smooth, richly flavored soup. Serve it as a cozy dinner with crusty bread or your favorite toppings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Soup Ingredients
  • 1 large, about 3 pounds Large butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons, divided Olive oil
  • 1 medium Yellow onion, diced
  • 2 cloves Garlic, minced
  • 4 cups Low-sodium chicken or vegetable broth
  • 1 teaspoon, plus more to taste Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1/2 or 1 teaspoon dried or 1 teaspoon fresh Dried thyme or fresh thyme leaves
  • 1/4 teaspoon Ground nutmeg
  • 1/2 cup Heavy cream or half-and-half
  • 1 tablespoon, optional Unsalted butter
  • 1-2 teaspoons, optional Maple syrup

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment.
  2. Toss the cubed butternut squash with 1 tablespoon olive oil, about 1/2 teaspoon kosher salt, and the black pepper. Spread the squash in a single layer on the baking sheet.
  3. Roast for 40–45 minutes, turning the pieces once, until tender and browned at the edges.
  4. Heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the diced onion and cook for 5–7 minutes, until softened.
  5. Add the minced garlic, thyme, and nutmeg. Cook for about 30 seconds, just until fragrant.
  6. Add the roasted squash and broth to the pot. Bring the mixture to a simmer and cook for 15–20 minutes so the flavors combine.
  7. Puree the soup with an immersion blender until smooth. Alternatively, blend in batches in a conventional blender, leaving the vent open and covering it with a kitchen towel.
  8. Stir in the cream and optional butter. Add the maple syrup if the soup needs a slight sweetness, then season with additional salt and pepper.
  9. Warm the finished soup gently without boiling. Serve with cream, toasted pumpkin seeds, herbs, or crusty bread if desired.

Notes

Do not overcrowd the roasting pan, because the squash needs space to brown instead of steam. For an especially smooth soup, blend thoroughly and pass it through a fine-mesh strainer. If the puree is too thick, add extra broth a little at a time. Add the cream after pureeing and avoid boiling afterward for the smoothest texture.