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Creamy Roasted Butternut Squash Soup with Sage and Thyme

A close-up of a bowl of creamy butternut squash soup, garnished with fresh herbs.
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This recipe delivers a silky, spiced butternut squash soup, perfect as comforting fall dinner or a healthy meal prep option. Roasting the squash deepens the flavor for a truly satisfying, velvety texture.

Ingredients

Scale
  • 2 medium butternut squash (about 3 lbs total)
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh sage, chopped
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 35 to 45 minutes, or until the squash is tender when pierced with a fork. Let it cool slightly, then scoop the flesh out of the skin.
  2. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 to 7 minutes.
  3. Add the minced garlic, fresh thyme, and fresh sage to the pot. Cook for 1 minute until fragrant.
  4. Add the roasted butternut squash flesh, vegetable broth, nutmeg, and cinnamon to the pot. Bring the mixture to a simmer.
  5. Reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
  6. Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth and velvety. Return the soup to the pot if necessary.
  7. Stir in the heavy cream. Heat gently until warmed through; do not boil after adding the cream. Season with additional salt and pepper as needed.
  8. Serve your cozy evening meal hot. Garnish with extra fresh sage or a drizzle of olive oil if desired.

Notes

  • For a quicker preparation, you can use pre-cut butternut squash cubes, roasting them for about 25 minutes.
  • This soup freezes well. Cool completely before storing in airtight containers for up to three months. This makes it great for butternut squash meal prep.
  • To achieve a richer, caramelized flavor, roast the squash until the edges are slightly browned.

Nutrition

Find it online: https://hearthbite.com/butternut-squash-soup-creamy-roasted-recipe/