Butternut Squash Soup

4.6(63)

A fall favorite, this butternut squash soup is the perfect easy, comforting meal to cozy up to on weeknights.

by Lindsay Funston·published 2017-09-21

American (US) CuisineSoul Food CuisineAutumnDinnerSoupsVegetarian

Servings

4 serving(s)

Total time

40 min

prep 15 min

Calories / serving

366 kcal

Ingredients (12)

serves

1 large butternut squash, peeled and cubed into 1" pieces (seeds removed)butternut-squash
2 potatoes, peeled and chopped into 1" piecespotato
3 tbsp. extra-virgin olive oilolive-oil
Kosher saltsalt
Freshly ground black pepperpepper
1 tbsp. butterbutter
1 onion, choppedonion
1 stalk celery, thinly slicedcelery
1 large carrot, choppedcarrot
1 tbsp. fresh thyme, plus more for garnishthyme
1 qt. low-sodium chicken brothchicken-broth
Cream, for serving (optional)cream

Instructions (4 steps)

01Preheat oven to 400º. On a large baking sheet, toss butternut squash and potatoes with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 30-35 minutes.
02Meanwhile, in a large pot over medium heat, melt butter and remaining tablespoon olive oil. Add onion, celery, and carrot and cook until softened, 7 to 10 minutes. Season generously with salt, pepper, and thyme.

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Rich recipe — supports nutrition-aware planning.