Slow-Simmered Butternut Squash Soup with Thyme

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A velvety, deeply flavored soup made with roasted squash and fresh thyme, perfect for cool evenings. This american-inspired soups ready in about 65 minutes pairs (2 lb) butternut squash, medium onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, 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

• 1 (2 lb) butternut squash
• 1 medium onion
• 2 cloves garlic
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh thyme

Instructions

1. Step 1: Peel, seed, and dice 1 (2 lb) butternut squash into 1/2-inch cubes. Finely dice 1 medium onion and mince 2 cloves garlic.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat, then add the diced onion and cook for 5 minutes until softened and translucent.
3. Step 3: Add the minced garlic and 1 tsp dried thyme, stirring for 1 minute until fragrant.
4. Step 4: Add the diced butternut squash, 4 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper, then bring to a simmer and cook for 25-30 minutes until squash is very tender.
5. Step 5: Remove from heat, blend soup until smooth with an immersion blender, then return to low heat and stir in 1/2 cup heavy cream until warmed through.
6. Step 6: Serve hot, garnished with 2 tbsp fresh thyme.