Roasted Butternut Squash Soup with Cream & Thyme
A creamy and hearty roasted butternut squash soup made with butter beans for extra protein and richness. Flavored with ginger, chili, and thyme, then finished with cream and optional crunchy toppings.
Ingredients
- 1 medium butternut squash peeled and cubed
- 2 carrots peeled and chopped
- 1 onion quartered
- 3 garlic cloves peeled
- 1 tbsp fresh ginger grated
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tsp chili powder adjust to taste
- Salt and black pepper to taste
- 1 can about 400 g butter beans drained and rinsed
- 750 ml about 3 cups vegetable stock
- 200 ml ¾ cup cream (15% fat)
- 2 tsp dried thyme or more to taste
Garnish
- parsley toasted pumpkin/sunflower seeds or cashews, optional crispy bacon
- pumpkin/sunflower seeds or cashews toasted and salted
- optional crispy bacon
Instructions
- Preheat oven to 200°C (400°F).
- Place butternut squash, carrots, onion, garlic, and ginger on a baking sheet.
- Drizzle with olive oil, honey, and balsamic vinegar. Sprinkle with chili powder, salt, and pepper. Toss to coat.
- Roast for 30–35 minutes, turning halfway, until golden and tender.
- Transfer roasted vegetables to a pot. Add butter beans, vegetable stock, and thyme. Simmer for 10 minutes.
- Blend until smooth. Stir in cream, adjust seasoning.
- Serve hot, garnished with parsley, toasted seeds or nuts, and optional bacon.
Notes
For an extra creamy finish, you can also swirl in crème fraîche or Greek yogurt just before serving.
This roasted butternut squash soup pairs beautifully with hearty breads like rye bread, crispbread, or Finnish archipelago bread to make a complete, satisfying meal.