Creamy Roasted Butternut Squash Soup

Name: Creamy Roasted Butternut Squash Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 1 medium butternut squash, peeled and cubed; 1 tart apple, peeled and chopped; 1 small onion, diced; 3 cups vegetable or chicken broth; 1 teaspoon dried thyme; 1/2 cup heavy cream; 2 tablespoons olive oil; Salt and pepper to taste; Handful of croutons for serving

A cozy, velvety soup that captures all the warm flavors of autumn in a single bowl.

By Recipes By Nani· 🌍 American· September 13, 2026

recipesbynani.com

Prep

15 minutes

Cook

40 minutes

Total

55 minutes

Serves

There is nothing quite like coming home to a warm bowl of butternut squash soup when the air gets chilly outside. The sweetness of the roasted squash pairs perfectly with tart apple, making it a favorite for my family during the fall months.

My top tip for this recipe is to roast your squash until the edges are golden brown. That extra bit of color adds a wonderful depth of flavor to the final soup that you just cannot get from boiling the squash.

🧺 Ingredients

1 medium butternut squash, peeled and cubed
1 tart apple, peeled and chopped
1 small onion, diced
3 cups vegetable or chicken broth
1 teaspoon dried thyme
1/2 cup heavy cream
2 tablespoons olive oil
Salt and pepper to taste
Handful of croutons for serving

👩‍🍳Instructions

1
Preheat your oven to 400 degrees Fahrenheit.
2
Toss the cubed squash with olive oil, salt, and pepper on a baking sheet.
3
Roast the squash for about 30 minutes until it is tender and lightly browned.
4
While the squash roasts, sauté the onion in a large pot until soft.
5
Add the chopped apple, roasted squash, thyme, and broth to the pot.
6
Simmer the mixture for 10 minutes to let the flavors meld together.
7
Use an immersion blender to process the soup until it is smooth and creamy.
8
Stir in the heavy cream and heat through gently before serving.
9
Top each bowl with a few crunchy croutons.

💡 Tips

Store any leftovers in an airtight container in the fridge for up to three days. You can also freeze this soup for later, just wait to stir in the cream until you reheat it on the stove. It tastes great served with a side of crusty bread.

#Vegetarian #Healthy #Soup #Fall Recipes #Comfort Food

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