Butternut Squash Soup
A fall favorite, this butternut squash soup is the perfect easy, comforting meal to cozy up to on weeknights.
Ingredients
- 1 largebutternut squash, seeds removed, cut into 1" cubes, peeled
- 2Yukon Gold or russet potatoes, into 1" pieces, peeled chopped
- 3 tbspExtra Virgin Olive Oil, divided
- Kosher Salt
- Ground Black Pepper, freshly
- 1 tbspUnsalted Butter
- 1Yellow Onion, finely chopped
- 1celery rib, thinly sliced
- 1 largeCarrot, finely chopped
- 1 tbspFresh Thyme, for garnish plus more
- 4 cupLow Sodium Chicken Broth
- Heavy Cream, for drizzling optional
Instructions
- 1
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.
- 2
Roast squash and potatoes, stirring halfway through, until tender, 30 to 35 minutes.
- 3
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.
- 4
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.
- 5
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.)
- 6
Top with more thyme. Drizzle with cream (if using).