Creamy Roasted Butternut Squash and Apple Soup with Thyme Recipe
A comforting and creamy butternut squash soup made with roasted butternut squash, sweet apples, garlic, and fresh thyme. This light yet satisfying soup is seasoned with nutmeg and cayenne pepper for a subtle warmth, perfect as a cozy dinner or appetizer.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
Vegetables & Fruits
- 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
Liquids & Oils
- ¼ cup extra-virgin olive oil
- 2 cups vegetable or chicken stock
- ½ cup heavy cream, plus more for serving
Spices & Seasonings
- 1 ½ teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper, plus more for serving
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper
Optional Garnish
- Pepitas
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and position the rack in the center to ensure even roasting.
- Prepare Vegetables and Apples: On a rimmed sheet pan, combine the cubed butternut squash, separated onion layers, sliced apples, whole garlic cloves, and sprigs of fresh thyme.
- Season and Roast: Drizzle the olive oil over the mixture and season with 1 teaspoon kosher salt and ¼ teaspoon freshly cracked black pepper. Toss everything well to coat evenly. Roast in the preheated oven until the squash becomes fork-tender, about 30 to 40 minutes.
- Warm the Stock: In the last 5 minutes of roasting, bring the vegetable or chicken stock to a boil in a small saucepan. Reduce to a simmer and keep warm while the vegetables finish roasting.
- Prepare for Blending: Remove the sheet pan from the oven. Discard the thyme stems, leaving the leaves behind. Transfer all roasted vegetables, apples, garlic, and thyme leaves to a high-speed blender.
- Add Liquids and Spices: Pour in the warm stock and heavy cream. Add the remaining ½ teaspoon kosher salt, remaining ¼ teaspoon black pepper, ground nutmeg, and cayenne pepper. Allow the mixture to cool briefly for safety.
- Blend Until Smooth: Secure the blender lid vent slightly open to allow steam to escape. Start blending on low speed and gradually increase to the highest speed. Blend for 5 to 6 minutes until the soup is perfectly smooth and creamy.
- Serve: Pour the soup into bowls and garnish with an extra drizzle of heavy cream, fresh thyme leaves, freshly cracked black pepper, and pepitas if desired. Serve immediately while warm and enjoy.
Notes
- Roasting the squash, apples, and garlic together enhances the natural sweetness and deepens the flavors of the soup.
- Use a high-speed blender for the creamiest texture; if unavailable, blend in batches using a regular blender.
- To make this soup vegan, substitute heavy cream with coconut cream or a plant-based alternative and use vegetable stock.
- Adjust cayenne pepper according to your spice preference.
- Pepitas add a nice crunch but are optional.
