Herb-Infused Butternut Squash Soup
A velvety, seasonal soup with roasted butternut squash, fresh herbs, and a hint of nutmeg, ideal for chilly days. This american-inspired soups (vegetarian) ready in about 65 minutes pairs peeled and cubed butternut squash, medium, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs peeled and cubed butternut squash
- 1 medium, diced onion
- 3 cloves minced garlic
- 4 cups chicken broth
- 1 tbsp leaves fresh thyme
- 1 can (14 oz) diced tomatoes
- 1/2 cup coconut milk
- 1/4 tsp nutmeg
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 2 lbs peeled butternut squash cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25 minutes until tender and caramelized.
- Step 2: In a large pot, heat 1 tbsp olive oil over medium heat. Sauté 1 medium diced onion for 5 minutes until translucent, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add the roasted squash, 4 cups chicken broth, 1 can diced tomatoes (undrained), and 1 tbsp fresh thyme leaves to the pot. Bring to a simmer and cook for 15 minutes to meld flavors.
- Step 4: Use an immersion blender to puree the soup until smooth (or carefully transfer to a countertop blender in batches). Return to low heat.
- Step 5: Stir in 1/2 cup coconut milk and 1/4 tsp nutmeg, cooking for 5 minutes until heated through. Adjust salt and pepper to taste, and serve warm with a sprig of fresh thyme.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused Butternut Squash Soup take to make?
Total time is about 65 minutes (25 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Infused Butternut Squash Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced onion from drying out.
Can I substitute ingredients in Herb-Infused Butternut Squash Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Infused Butternut Squash Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herb-Infused Butternut Squash Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for a cold day. The recipe is so simple and the flavors are amazing. Will make again!
- ★★★★★
This soup is my new favorite! The herbs really elevated the butternut squash. Made for my kids and they loved it too.
- ★★★★☆
Loved the herb infusion, but it was a bit bland for my taste. Maybe add a pinch more salt next time.
