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A Silky Butternut Squash Soup packed with garlic, thyme, and a touch of nutmeg
A Creamy Butternut Squash Soup with Garlic Thyme Rice and a Smooth Homemade Finish
Additional Information
- Can I use another type of squash? Yes. Hubbard, acorn squash, or pumpkin can be used. The flavour and texture may vary slightly, but they will still work well.
- Can I make this soup creamier? Yes. Blend longer for a smoother texture, or stir in a splash of cream, coconut milk or milk if desired.
- Why add rice to soup? The rice gives the soup body and helps create a thicker, more satisfying texture without needing flour or cream.
- Can I leave out the nutmeg? Yes. Nutmeg adds warmth and enhances the squash flavour, but the soup will still taste delicious without it.
- Can this be frozen? Yes. Allow the soup to cool completely, then store it in freezer-safe containers for up to 3 months. Leave a little space at the top of containers because the soup expands as it freezes. Thaw overnight in the refrigerator and reheat gently.
- How long can this be stored, and how? Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding extra stock or water if the soup has thickened too much.
Ingredient Substitute Suggestions
- Butternut squash: Replace with pumpkin, Hubbard squash, or acorn squash.
- Chicken stock: Use vegetable stock for a vegetarian version.
- Rice: White rice, jasmine rice, or basmati rice can be used. Brown rice will work but will require a longer cooking time.
- Dried thyme: Replace with fresh thyme by using 1 tsp fresh thyme.
- Fresh parsley: Replace with fresh coriander or leave it out if preferred.
- Olive oil: Butter or another neutral cooking oil can be used.
Why you will love and enjoy this Creamy Butternut Squash Soup with Garlic, Thyme, and Rice
- It uses simple pantry-friendly ingredients but still delivers rich flavour.
- The rice naturally thickens the soup, giving it a smooth and filling texture without cream.
- You can easily customize the herbs, stock, and seasoning to suit your taste.
Creamy Butternut Squash Soup with Garlic, Thyme, and Rice
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soups Stews and Chili
- Method: Easy Cooking
Description
This Creamy Butternut Squash Soup with Garlic, Thyme and Rice is one of those easy recipes that feels like it has been simmering away all afternoon, even though it comes together without much fuss. I love using butternut squash because it blends into a naturally smooth soup, and the rice gives it a satisfying thickness that makes it feel like a proper meal.
Ingredients
- 12.5 ml – 1 tbsp olive oil
- 1 medium onion, chopped
- 900 g butternut squash, peeled, seeded, and chopped into chunks
- 2 large cloves garlic, minced
- 1.5 L chicken stock or water
- 1 bay leaf
- 10 ml – 2 tsp dried thyme or 1 tsp fresh thyme
- 125 ml – /2 cup rice
- Salt and pepper, to taste
- Nutmeg, to taste
- 62.5 ml – 1/4 cup fresh parsley, chopped
Instructions
- Heat 1 T olive oil in a heavy-bottomed soup pot over medium heat.
- Add 1 medium chopped onion and sauté for about 5 minutes until softened and lightly golden.
- Add 900 g chopped butternut squash and 2 large cloves of minced garlic to the pot.
- Stir for about 30 seconds, just until the garlic becomes fragrant. Be careful not to brown the garlic, as it can turn bitter.
- Pour in 1.5 L chicken stock. If you use salted stock, wait before adding extra salt until the soup has cooked and you can taste the final seasoning.
- Add 1 bay leaf, 2 tsp dried thyme, 1/2 cup rice, salt, and pepper to taste.
- Bring the soup to a boil.
- Reduce the heat and simmer uncovered for about 30 minutes, or until the 1/2 cup rice is cooked and the 900 g butternut squash is completely tender.
- Remove the 1 bay leaf. Blend the soup with an immersion blender until smooth and creamy.
- If using a countertop blender, blend in batches and be careful when handling hot liquid.
- Add nutmeg to taste and adjust the seasoning with more salt and pepper if needed.
- Stir in 1/4 cup chopped fresh parsley before serving.
- The soup will continue to thicken as it sits because of the rice.
- Add a splash of extra chicken stock or water when reheating if you prefer a thinner consistency.
Notes
Prepared, tried, and tested by Joyce
Creamy Butternut Squash Soup with Garlic, Thyme and Rice combines smooth squash, aromatic herbs and rice for a filling homemade soup. This comforting recipe is perfect for easy lunches, family dinners, and make-ahead meals.
This Creamy Butternut Squash Soup with Garlic, Thyme and Rice is a satisfying homemade recipe that combines smooth squash, aromatic herbs and tender rice into one delicious bowl. The recipe is easy to prepare, naturally thickened and full of flavour, making it a great choice for a nourishing lunch or dinner.
Anyone who enjoys homemade soups will appreciate the balance of sweet butternut squash, savoury stock, garlic and thyme. Creamy Butternut Squash Soup with Garlic, Thyme and Rice offers a simple way to create a comforting meal with ingredients that work beautifully together.
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My favorite 🙂
Fantastic. I think a favorite of many