Velvety Roasted Butternut Squash Soup with Thyme
Creamy soup made from roasted squash and herbs, offering a comforting depth of flavor without dairy or thickeners. This american-inspired whole30 (gluten-free, dairy-free) ready in about 60 minutes pairs chicken broth, olive oil, leaves stripped fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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
- 2 lbs, peeled and cubed 1-inch butternut squash
- 4 cups chicken broth
- 2 tbsp olive oil
- 1 tbsp, leaves stripped fresh thyme
- 1, finely diced shallot
- 2 cloves, minced garlic
- 3/4 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Step 1: Toss squash cubes with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp pepper on a sheet pan. Roast at 400°F for 25-30 minutes until tender and caramelized, stirring once halfway.
- Step 2: Heat remaining 1 tbsp olive oil in a large pot over medium heat. Sauté shallot and garlic for 3 minutes until fragrant, then add thyme and cook for 1 minute more.
- Step 3: Add roasted squash, chicken broth, remaining 1/2 tsp salt, and 1/4 tsp pepper. Simmer uncovered for 15 minutes, then blend with an immersion blender until completely smooth. Adjust seasoning if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Velvety Roasted Butternut Squash Soup with Thyme take to make?
Total time is about 60 minutes (15 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 Velvety Roasted Butternut Squash Soup with Thyme?
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 chicken broth from drying out.
Can I substitute ingredients in Velvety Roasted Butternut Squash Soup with Thyme?
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 Velvety Roasted Butternut Squash Soup with Thyme for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Velvety Roasted Butternut Squash Soup with Thyme gluten-free?
Yes — this recipe is tagged gluten-free, dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The butternut squash was roasted to perfection. A new favorite.
- ★★★★★
So easy and delicious! Will make again and again.
- ★★★★★
Loved the velvety texture and the thyme added a nice touch.
