Name: Creamy Roasted Butternut Squash and Apple Soup with Thyme Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 (2½- to 3-pound) butternut squash, peeled, cut into 1½ inch cubes (about 6 to 8 cups); 1 yellow onion, quartered and layers separated; 2 sweet apples (such as Fuji, Gala, or Honeycrisp), cored and sliced; 8 garlic cloves; 3 sprigs fresh thyme, plus a few leaves for serving; ¼ cup extra-virgin olive oil; 2 cups vegetable or chicken stock; ½ cup heavy cream, plus more for serving; 1 ½ teaspoons kosher salt; ½ teaspoon freshly cracked black pepper, plus more for serving; ¼ teaspoon ground nutmeg; ¼ teaspoon cayenne pepper; Pepitas

Jump to Recipe· 4.1 from 13 reviews

The Creamy Roasted Butternut Squash and Apple Soup with Thyme Recipe is the kind of dish that feels like a warm hug in a bowl. With its velvety texture, a subtly sweet depth from roasted apples and butternut squash, and the aromatic hint of fresh thyme, this soup is perfect for cozy evenings or when you want to impress without fuss. It’s nourishing, comforting, and elegantly simple—exactly what you want when craving a taste that speaks of autumn’s finest flavors.

Ingredients You’ll Need

A baking tray is filled with several layers of chopped vegetables and fruits, all placed on a white marbled surface. The base layer consists of bright orange cubes of squash spread evenly across the tray. Over the squash, there are pale white onion wedges and white garlic cloves scattered around, adding a smooth texture with their curved shapes. Thin slices of red apple with red skin and white flesh are also arranged loosely around the edges and mixed in with the other vegetables. Small sprigs of fresh thyme with dark green leaves are sprinkled on top, adding a touch of natural green color. The whole spread looks fresh, colorful, and ready for roasting, with a mix of soft and firm textures visible. photo taken with an iphone --ar 4:5 --v 7

Gathering these simple, fresh ingredients is all it takes to create a soup bursting with flavor and silky smoothness. Each element plays a key role, from the sweetness of the apples and squash to the gentle earthiness of thyme and the richness added by cream.

Butternut Squash: About 2½ to 3 pounds, peeled and cut into cubes for roasting, which concentrates its natural sweetness and creaminess.
Yellow Onion: Quartered and separated into layers to caramelize gently alongside the squash, adding depth to the base flavor.
Sweet Apples: Two, cored and sliced (Fuji, Gala, or Honeycrisp are favorites) to bring a subtle, fruity sweetness that complements the squash beautifully.
Garlic Cloves: Eight whole cloves that roast to mellow, rich sweetness, enhancing the soup’s aroma and savoriness.
Fresh Thyme: Three sprigs for roasting and more for garnish, lending herby brightness and a hint of earthiness that lifts every spoonful.
Extra-Virgin Olive Oil: Quarter cup to coat the veggies, ensuring caramelization and a luscious mouthfeel.
Kosher Salt: One and a half teaspoons, balancing all the flavors perfectly without overwhelming.
Freshly Cracked Black Pepper: Half teaspoon plus extra for serving, adding gentle heat and complexity.
Vegetable or Chicken Stock: Two cups, providing a savory liquid base to blend the roasted ingredients smoothly.
Heavy Cream: Half cup to stir in, yielding that prized creaminess and smooth finish; more for drizzling on top if desired.
Ground Nutmeg: Quarter teaspoon for just a whisper of warm spice.
Cayenne Pepper: Quarter teaspoon, optional but excellent for a subtle kick and layering of flavor.
Pepitas: Optional, a crunchy garnish that adds texture and a nutty contrast.

How to Make Creamy Roasted Butternut Squash and Apple Soup with Thyme Recipe

Step 1: Prepare and Roast the Vegetables

Preheat your oven to 400°F with a rack in the center. Toss the butternut squash cubes, separated yellow onion layers, sliced apples, garlic cloves, and fresh thyme sprigs on a rimmed baking sheet. Drizzle with olive oil and season with one teaspoon kosher salt and a quarter teaspoon black pepper. The roasting process caramelizes the natural sugars, deepening their flavors and softening the veggies into perfect blending condition. Roast for about 30 to 40 minutes, or until the squash is tender when pierced with a fork.

Step 2: Warm the Stock

While the vegetables roast, bring two cups of your chosen stock (vegetable or chicken) to a boil in a small saucepan, then reduce heat to a simmer and keep it warm. This step ensures that the stock blends smoothly into the hot soup without cooling it down too much.

Step 3: Blend the Soup

Once the roasting is complete, remove the baking sheet from the oven. Discard the thick thyme stems but keep the leaves that have roasted alongside the vegetables. Transfer everything into a high-speed blender—the roasted squash, onion, apples, garlic, and thyme leaves. Pour in the hot stock, heavy cream, the remaining half teaspoon of salt, quarter teaspoon black pepper, ground nutmeg, and cayenne pepper. Allow the mixture to cool briefly for safety, then blend on low, gradually increasing to high speed, until silky smooth, which should take about 5 to 6 minutes. This long blending time ensures an irresistibly creamy texture without any lumps.

Step 4: Final Touches and Serve

Pour the soup into bowls and add your favorite finishing touches. A gentle drizzle of cream, extra thyme leaves, freshly cracked black pepper, and optional pepitas will elevate the look and add a lovely contrast of flavors and textures.

How to Serve Creamy Roasted Butternut Squash and Apple Soup with Thyme Recipe

The image shows a bowl filled with smooth, bright orange soup. On the soup's surface, there is a swirl of white cream creating a soft pattern. Scattered on top are small green pumpkin seeds, black pepper specks, and tiny fresh green herb leaves, adding texture and contrast. A silver spoon rests inside the bowl on the left side. The bowl is white with a speckled rim and sits on a white marbled surface with a black and white striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh thyme leaves scattered on top add a burst of fragrant freshness, while a swirl of heavy cream gives a luscious visual and flavor accent. For crunch and nutty undertones, sprinkle pepitas over the soup just before serving. Freshly cracked black pepper adds a finishing peppery note that wakes up the palate.

Side Dishes

This soup truly shines as the star of a light meal but pairs wonderfully with crusty artisan bread or a savory herb focaccia to soak up every last drop. A crisp, green salad with a bright vinaigrette can also balance the richness, making the meal feel complete without overpowering the soup’s delicate flavors.

Creative Ways to Present

Serve the soup in rustic bowls for a cozy vibe or opt for modern white dishes to let the golden hues pop visually. For a festive touch, add a small sprig of thyme on the cream swirl and a few pumpkin seeds arranged artfully atop. You can also roast extra apples and squash as a decorative plate garnish, inviting guests to savor the ingredients whole.

Make Ahead and Storage

Storing Leftovers

This soup keeps remarkably well in the refrigerator for up to four days. Transfer any leftovers to an airtight container once cooled, and keep chilled. The flavors often deepen after a day, making it even more satisfying.

Freezing

If you want to save soup for longer, this Creamy Roasted Butternut Squash and Apple Soup with Thyme Recipe freezes beautifully. Pour cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving room for expansion. It can be frozen for up to three months without losing its creamy texture or aromatic qualities.

Reheating

Reheat gently on the stove over low to medium heat, stirring frequently to avoid scorching. Add a splash of cream or stock if the soup feels too thick after thawing. Avoid boiling to preserve the delicate flavors and smooth texture. Reheat only the portion you intend to serve for best results.

FAQs

Can I use a different type of squash for this recipe?

While butternut squash is ideal for its sweetness and texture, you can experiment with other winter squashes like kabocha or acorn. Just note that flavors and creaminess might vary slightly.

Is it possible to make this soup vegan?

Absolutely! Use vegetable stock and swap heavy cream for coconut cream or a plant-based alternative to maintain the soup’s richness without dairy.

How spicy is the cayenne pepper in the recipe?

The cayenne pepper is just a subtle hint to add warmth and depth, not heat that overwhelms. You can adjust or omit it based on your spice preference.

Is roasting the key to flavor in this soup?

Yes, roasting the squash, apples, and garlic caramelizes their natural sugars, creating that deep, complex flavor that makes this soup so irresistible.

Can I prepare the soup in advance for a dinner party?

Definitely. Make the soup a day ahead to allow flavors to meld even more. Reheat gently just before serving and add fresh garnishes at the last moment.

Final Thoughts

This Creamy Roasted Butternut Squash and Apple Soup with Thyme Recipe is truly a soul-satisfying dish that’s rewarding to make and delightful to eat. Whether for a casual weeknight or a special gathering, it offers comfort and elegance blended into one bowl. Dive in and share this warmth with loved ones—it’s bound to become a cherished favorite.