Savory Butternut Squash Soup



Butternut Squash Soup with Thyme & Nutmeg

savory butternut squash soup with thyme and nutmeg

Fall is upon us, and with it comes delicious fall flavors! One of my favorites is definitely butternut squash! There is no better way to enjoy butternut squash then with a big bowl of hot and creamy butternut squash soup! This soup has a hint of savory with fresh thyme, which pairs beautifully with the ground nutmeg. As the weather turns cold, be sure to warm yourself up with a bowl of this sweet and savory soup!

butternut squash

First, we start with a medium butternut squash. If you’ve never worked with one before, you’re going to need a sharp knife! Cut it in half crosswise where the skinny neck meets the rounded bottom. Hold the squash steady while you cut off the peel.

butternut squash cut

The rounded bottom is the part of the squash that holds all the little seeds. Take a spoon and scoop all that out. Then chop the squash into similarly sized cubes. Once that is done, grab half an onion and chop that up, along with an apple.

butternut squash chopped ingredients

As you can see, we’ve got all of our major players here: butternut squash, onion, apple, thyme, nutmeg, greek yogurt, and low sodium chicken broth. Just missing olive oil, salt, and pepper!

butternut squash for butternut squash soup

Toss the chopped squash, onion, and apple with 2 Tbsp chopped thyme, 1 Tbsp olive oil, a pinch of nutmeg, and sprinkle with salt and pepper. Roast in a 400 degree oven for about 30 minutes, or until soft.

butternut squash roasted

All roasted and ready to go! Put all of that goodness into the blender with 2 cups broth and 1/2 cup plain greek yogurt. Blend until smooth.

savory butternut squash soup

Transfer blended soup to a small pot and heat thoroughly. Add additional thyme, nutmeg, salt, and pepper to taste. All done! Top with crunchy croutons, and enjoy!

butternut squash soup with sweet crunchy croutons

 Savory Butternut Squash Soup

1 medium butternut squash, chopped
1/2 a sweet onion, chopped
1 apple, chopped
2 Tbsp fresh thyme, chopped
1 pinch nutmeg
1 Tbsp olive oil
Salt & pepper to taste
2 cups low sodium chicken broth
1/2-cup plain greek yogurt
Crunchy croutons (recipe follows)


  • Preheat oven to 400 degrees F.
  • Toss squash, onion, and apple with thyme, nutmeg, and olive oil. Salt and pepper to taste. Bake for 30-40 minutes, until soft.
  • Place squash mixture to a blender with broth and yogurt. Blend until smooth.
  • Transfer soup to a small pot. Add any additional thyme, nutmeg, salt, or pepper if desired. Heat thoroughly.
  • Serve with a handful of crunchy croutons!

Crunchy Croutons

Ciabatta, cut into cubes
Olive oil
Parmesan cheese


Butter, melted


  • Toss bread cubes in either oil or butter, depending on whether you want sweet or savory croutons, along with the remaining ingredients.
  • Bake in the 400 degree oven until browned and crispy (it doesn’t take long so keep an eye on it!)

Crunchy Croutons


What’s your favorite fall flavor?


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