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Square view of smooth butternut squash soup topped with thyme leaves
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Butternut Squash Soup Recipe

Smooth roasted butternut squash soup with white beans, thyme, and lemon. Dairy-free and made without cream.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Calories: 268.2
Ingredients Equipment Method Video Notes

Ingredients
  

  • 900 g peeled and seeded butternut squash about 2 lb prepared, cut into 1-inch cubes; buy about 2.5–3 lb whole
  • 2 tbsp olive oil divided
  • 1 medium yellow onion diced, about 150 g
  • 3 garlic cloves minced, about 9 g
  • 1 15 to 15.5-oz can no-salt-added cannellini beans drained and rinsed, about 255 g
  • 3 cups water plus more to thin
  • 1 tsp fresh thyme leaves plus a little for garnish
  • 3/4 tsp fine salt about 4.5 g
  • 1/4 tsp black pepper
  • 1/8 tsp ground nutmeg
  • 1 tbsp lemon juice about 15 g

Equipment

  • 1 Large rimmed sheet pan
  • 1 Large soup pot at least 4 quarts
  • 1 Immersion blender or a countertop blender used according to its hot-liquid instructions

Method
 

  1. Heat the oven to 400°F. Toss the squash cubes with 1 tablespoon olive oil on a large rimmed sheet pan. Spread in one layer. Roast 35–40 minutes, turning once, until lightly browned and easily pierced with a fork.
  2. During the final 10 minutes of roasting, heat the remaining oil in a large pot over medium heat. Cook the onion for 6–8 minutes until soft, then stir in garlic for 30 seconds.
  3. Add roasted squash, drained beans, water, thyme, salt, pepper, and nutmeg. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally.
  4. Remove the pot from the heat. Use an immersion blender with its blade fully submerged to blend until smooth, switching it off before lifting. If using a countertop blender, let soup cool as the manufacturer directs, blend in small batches with the prescribed venting, and never blend hot soup in a sealed personal blender.
  5. Stir in lemon juice. Add water a little at a time if needed for a spoonable texture, then warm gently and taste. Divide into four portions and garnish with a few thyme leaves.
  6. Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F. Use within 3–4 days and reheat to 165°F, stirring thoroughly.

Video

Notes

Nutrition is estimated for four portions, including all oil and salt but excluding sides and optional toppings. Canned bean weights and sodium vary. Use fully cooked beans; dry beans cannot be substituted directly.
Related video credit: Kathryne Taylor, Cookie and Kate. Her roasted squash soup uses roasted halves, shallot, broth, maple syrup, and butter. This version roasts peeled cubes and adds white beans, thyme, water, and lemon. Follow this written card for quantities and blending guidance.