Description
This Creamy Butternut Squash Soup with Garlic Croutons is a cozy, golden bowl of comfort that’s both nourishing and deeply flavorful. Made with roasted butternut squash, onions, garlic, and a hint of thyme, it’s naturally creamy and perfectly balanced. The buttery garlic croutons on top add a delightful crunch to every spoonful — a warm hug in a bowl!
Ingredients
Scale
- 1 medium butternut squash (about 2½ pounds), peeled, seeded, and cubed
- 1 tablespoon olive oil
- 1 tablespoon butter (optional, for extra richness)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth for extra flavor)
- ½ cup coconut milk or heavy cream
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg (optional)
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
For the Garlic Croutons:
- 3 cups day-old bread, cubed (French bread or sourdough works best)
- 2 tablespoons olive oil or melted butter
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon dried parsley or Italian seasoning
Instructions
- Roast the Butternut Squash: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and spread out the cubed butternut squash. Drizzle with olive oil, sprinkle with salt and pepper, and roast for 25–30 minutes, turning halfway through, until tender and caramelized.
- Sauté the Aromatics: In a large pot, heat olive oil and butter over medium heat. Add the chopped onion and cook for 5–6 minutes until soft. Stir in garlic and cook another 30 seconds until fragrant.
- Combine and Simmer: Add roasted squash and broth to the pot. Bring to a boil, then reduce heat and simmer for 10–12 minutes. Stir in thyme, nutmeg, salt, and pepper.
- Blend Until Smooth: Use an immersion blender to puree the soup until creamy and smooth. Stir in coconut milk or cream and adjust seasoning as needed.
- Make the Garlic Croutons: Preheat oven to 375°F (190°C). Toss bread cubes with olive oil, garlic, salt, and parsley. Spread on a baking sheet and bake for 10–12 minutes, stirring once, until golden and crispy.
- Serve and Enjoy: Ladle the soup into bowls, top with garlic croutons, and garnish with a drizzle of cream or fresh thyme.
Notes
For a vegan version, skip the butter and use coconut milk instead of cream. You can also add roasted carrots, apples, or parsnips for extra sweetness. This soup freezes beautifully for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop & Oven
- Cuisine: American Comfort
Nutrition
- Serving Size: 1 bowl (about 1½ cups)
- Calories: 260
- Sugar: 7g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 10mg