Sunbeam-Spiced Butternut Squash Soup
A velvety autumn soup infused with warm spices and roasted squash, finished with a hint of fresh thyme. This mediterranean-inspired soups ready in about 70 minutes pairs butternut squash, extra virgin olive oil, medium yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 1.5 lbs butternut squash
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion
- 2 medium carrot
- 3 cloves garlic
- 4 cups vegetable broth
- 14 oz can diced tomatoes
- 1/2 tsp ground cinnamon
- 1 tsp dried thyme
- 1/4 cup heavy cream
- 2 tbsp fresh thyme leaves
Instructions
- Step 1: Preheat oven to 400°F. Peel and dice 1.5 lbs butternut squash into 1-inch cubes, toss with 2 tbsp olive oil, and spread on a parchment-lined baking sheet; roast for 25 minutes until caramelized and tender.
- Step 2: While squash roasts, finely chop 1 medium yellow onion and 2 medium carrots, then sauté in a large pot with 1 tbsp olive oil over medium heat for 8 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 14 oz diced tomatoes (with juice), 4 cups vegetable broth, 1/2 tsp ground cinnamon, and 1 tsp dried thyme. Bring to a simmer and cook for 15 minutes.
- Step 4: Transfer soup to a blender, add roasted squash, and blend until completely smooth. Return to pot, stir in 1/4 cup heavy cream, and heat gently for 5 minutes until warmed through.
- Step 5: Season with salt and pepper to taste, then ladle into bowls and garnish with 2 tbsp fresh thyme leaves.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sunbeam-Spiced Butternut Squash Soup take to make?
Total time is about 70 minutes (25 min prep + 45 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 Sunbeam-Spiced 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 butternut squash from drying out.
Can I substitute ingredients in Sunbeam-Spiced 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 Sunbeam-Spiced 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.
What goes well with Sunbeam-Spiced Butternut Squash Soup?
Mediterranean soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The flavors in this sunbeam-spiced are incredible.
- ★★★★★
Perfect soups recipe for a weeknight dinner.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
