|

Butternut Squash Soup Recipe

ByCaroline
Jump to Recipe· 4.5 from 15 reviews

This Butternut Squash Soup Recipe is one of those cozy, soul-warming dishes I turn to when the air starts to get crisp and the days grow shorter. It’s simple, comforting, and feels like a big, warm hug in a bowl. You’ll love how the natural sweetness of the squash pairs beautifully with fresh herbs and just the right hint of ginger for a little brightness.

What makes this Butternut Squash Soup Recipe so special for me is how versatile it is — perfect as a weeknight dinner starter or a hearty lunch on a chilly day. Plus, it’s packed with wholesome ingredients and comes together quicker than you’d expect, so you get that homemade goodness without any fuss.

🤍

Why This Recipe Works

  • Simple Ingredients: Uses pantry basics and fresh herbs for a naturally flavorful soup.
  • Balanced Flavors: The ginger and rosemary add a subtle warmth without overpowering the squash’s sweetness.
  • Creamy Texture Without Dairy: Blending the cooked squash creates a silky, smooth soup that’s vegan-friendly.
  • Quick & Easy: From chopping to the table in under an hour—a perfect weeknight winner.
A woman's hand is holding a wooden spoon scooping bright orange creamy soup with green herb pieces from a white pot with black inside, into a gray ceramic bowl held by another woman's hand. The pot sits on a white marbled surface with a blue checkered cloth on the left and a wooden pepper grinder on the right. In front, there is a small wooden dish with salt and fresh sage leaves beside a small glass jar of oil. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Butternut Squash Soup Recipe plays a part, working together to build layers of flavor and texture. Choosing fresh herbs and ripe squash definitely elevates the final dish, so I always recommend shopping for quality produce.

  • Extra-virgin olive oil: It’s perfect for gentle sautéing — adds a fruity richness without overpowering flavors.
  • Yellow onion: Brings natural sweetness and depth as it cooks down, forming the soup’s flavor base.
  • Sea salt: Brings out the natural sweetness of the squash and herbs without masking them.
  • Butternut squash: The star ingredient, creamy and sweet with a velvety texture after blending.
  • Garlic: Adds a savory undertone that complements the squash.
  • Fresh sage: Offers that warm, earthy aroma that pairs beautifully with roasted squash flavors.
  • Fresh rosemary: Provides a piney note, balancing the sweetness with a little bite.
  • Fresh ginger: Just a touch to brighten and add subtle peppery warmth.
  • Vegetable broth: Keeps the soup light and enhances the natural veggie flavors.
  • Freshly ground black pepper: Adds a finishing kick that wakes up every bite.
  • Chopped parsley (for serving): A fresh pop of green and color for contrast.
  • Toasted pepitas: Crunchy texture and nutty flavor to top it all off.
  • Crusty bread: The perfect vehicle to soak up every last delicious spoonful.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tinkering with this Butternut Squash Soup Recipe depending on the season or what I have on hand, and you should absolutely feel free to make it your own. Even small swaps or additions can brighten it up or make it heartier to suit your taste.

  • Variation: Sometimes I add a splash of coconut milk at the end for an extra creamy touch and mild tropical flavor—totally worth trying.
  • Dietary Swap: Use chicken broth if you want a non-vegetarian version and richer flavor—just as tasty!
  • Seasonal Twist: In fall, I sprinkle in a pinch of cinnamon or nutmeg for that cozy spice vibe.
  • Kick it Up: A drizzle of chili oil or a pinch of cayenne pepper gives the soup a spicy edge if you like heat.

Step-by-Step: How I Make Butternut Squash Soup Recipe

Step 1: Sauté onion until soft and fragrant

Begin by heating your olive oil over medium heat in a large pot. Toss in the chopped onion with sea salt and freshly ground black pepper and cook gently for about 5 to 8 minutes. You’re aiming for soft, translucent onions that have released their sweetness—not browned or crispy. This step builds your soup’s base flavor, so take your time here! Stir occasionally so nothing sticks.

Step 2: Cook the squash until tender

Add the cubed butternut squash to the pot and cook for around 8 to 10 minutes, stirring occasionally. You want the squash to start softening but not turning mushy just yet. This gentle pre-cooking makes it blend into a silky texture later—plus it brings out that lovely sweeter flavor the squash is known for.

Step 3: Add herbs, garlic, and broth

Next, stir in the chopped garlic, fresh sage, rosemary, and grated ginger. Let those aromatics cook for 30 seconds to a minute until you can really smell their fragrance—don’t rush this part; it’s where the magic happens. Pour in 3 cups of vegetable broth, bring everything to a boil, then cover and simmer gently for 20 to 30 minutes until the squash is tender all the way through.

Step 4: Blend into creamy perfection

Let the soup cool just a bit to make blending safe. Then, in batches, transfer it to your blender and puree until silky smooth. If the soup feels too thick, add up to 1 cup more broth, one splash at a time, to reach your preferred creaminess. Taste at this stage and adjust seasoning with salt and pepper.

Step 5: Serve with your favorite toppings

Pour your soup into bowls and sprinkle with chopped parsley and toasted pepitas for a fresh and crunchy contrast. Don’t forget some crusty bread on the side—it’s perfect for dipping and soaking up every last drop of this delicious butternut squash goodness.

💡

Tips from My Kitchen

  • Peeling Made Easy: I use a sharp vegetable peeler for the butternut squash—makes peeling much faster and safer.
  • Don’t Skip the Herbs: Fresh sage and rosemary transform this soup — dried herbs just don’t have the same vibrant flavor.
  • Blend in Batches: To avoid splattering and get the smoothest texture, blend your soup in small amounts.
  • Avoid Overcooking: Keep an eye on the squash when simmering so it doesn’t get too mushy, which can change the texture after blending.

How to Serve Butternut Squash Soup Recipe

Butternut Squash Soup Recipe - Recipe Image

Garnishes

I usually top my butternut squash soup with chopped fresh parsley for a burst of color and freshness. Toasted pepitas are a must—they add a wonderful crunch and nutty flavor that contrasts nicely with the creamy soup. Occasionally, I drizzle a little extra-virgin olive oil or a swirl of coconut cream for an elegant finish.

Side Dishes

Crusty artisan bread is my go-to side, perfect for dipping into the soup’s silky goodness. When I want something heartier, I pair the soup with a simple green salad with lemon vinaigrette or roasted vegetables for a balanced meal that feels light yet satisfying.

Creative Ways to Present

For special occasions, I’ve served this soup in small, hollowed-out mini pumpkins — such a charming presentation that wows guests! Another fun twist is layering a little caramelized onion or crispy bacon on top for extra flavor layers if you’re feeling indulgent.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 4 days. Reheating it gently on the stove keeps the flavor fresh and the texture creamy. Just give it a good stir to reincorporate any separation before serving.

Freezing

This Butternut Squash Soup freezes beautifully! I portion it into freezer-safe containers and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat slowly on the stove to preserve that velvety texture.

Reheating

When reheating, I like to warm the soup over low to medium heat on the stovetop, stirring often to prevent sticking and to keep it nice and smooth. If it thickens too much, a splash of broth or water will bring it back to that perfect consistency.

FAQs

  1. Can I make this Butternut Squash Soup Recipe vegan?

    Absolutely! This recipe is naturally vegan since it uses vegetable broth and olive oil. Just be sure to avoid any non-vegan garnishes like cream or cheese, and it’s perfect for a plant-based diet.

  2. How do I peel and cube butternut squash easily?

    Using a sharp vegetable peeler, remove the skin first, then carefully cut off both ends. Slice the squash in half lengthwise and scoop out the seeds with a spoon. Cut the halves into manageable strips, then cube to your desired size. Taking your time here makes prep much safer and smoother!

  3. Can I use frozen butternut squash instead of fresh?

    You sure can! Frozen butternut squash works well and can save prep time. Just adjust cooking times as needed since frozen squash might release more water.

  4. What can I substitute for vegetable broth?

    If you don’t have vegetable broth, chicken broth is a good alternative for non-vegetarians. You can also use water, but adding some herbs or a bouillon cube will help maintain the soup’s flavor depth.

  5. How thick should the soup be after blending?

    The soup should be thick enough to coat the back of a spoon, yet still pourable. If it feels too thick after blending, simply add a bit more broth and blend again until you reach your preferred consistency.

Final Thoughts

This Butternut Squash Soup Recipe has become such a staple in my kitchen because it’s comforting, reliable, and just downright delicious. Every spoonful brings that cozy feeling of autumn indoors, even if the weather outside isn’t cooperating. I hope you have as much fun making and savoring it as I do—there’s nothing quite like serving up bowlfuls of homemade love to your friends or family. Give it a try and make it your own—you won’t regret it!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Butternut Squash Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 15 reviews
  • Author: Caroline
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

A creamy and comforting butternut squash soup recipe featuring fresh herbs and warming spices, perfect for cozy meals. This soup is blended to a smooth texture and served with toasted pepitas, chopped parsley, and crusty bread for garnishing.

Ingredients

Soup

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, chopped
  • ½ teaspoon sea salt
  • 1 (3-pound) butternut squash, peeled, seeded, and cubed
  • 3 garlic cloves, chopped
  • 1 tablespoon chopped fresh sage
  • ½ tablespoon minced fresh rosemary
  • 1 teaspoon grated fresh ginger
  • 3 to 4 cups vegetable broth
  • Freshly ground black pepper

For serving

  • Chopped parsley
  • Toasted pepitas
  • Crusty bread

Instructions

  1. Heat the oil and sauté onion. Heat the extra-virgin olive oil in a large pot over medium heat. Add the chopped onion, sea salt, and several grinds of freshly ground black pepper. Sauté until the onion is soft, about 5 to 8 minutes.
  2. Cook the butternut squash. Add the cubed butternut squash to the pot and cook until it starts to soften, stirring occasionally, for 8 to 10 minutes.
  3. Add aromatics and broth. Stir in the chopped garlic, fresh sage, minced rosemary, and grated ginger. Cook for 30 seconds to 1 minute until fragrant. Then add 3 cups of vegetable broth to the pot.
  4. Simmer the soup. Bring the mixture to a boil, then cover and reduce the heat to a simmer. Cook for 20 to 30 minutes until the butternut squash is tender.
  5. Blend the soup. Let the soup cool slightly, then transfer it to a blender in batches if necessary. Blend until smooth. If the soup is too thick, add up to 1 additional cup of broth and blend again until you reach your desired consistency.
  6. Season and serve. Taste the soup and adjust seasoning with salt and pepper as needed. Serve garnished with chopped parsley, toasted pepitas, and crusty bread on the side.

Notes

  • Use a high-powered blender or an immersion blender to achieve a smooth texture.
  • Peeling and seeding the butternut squash carefully ensures a creamy soup without tough skin or seeds.
  • Fresh herbs like sage and rosemary add an earthy aroma, but dried can be substituted in smaller amounts if needed.
  • To make this soup vegan and gluten-free, ensure your vegetable broth is free from animal products and gluten-containing additives.
  • Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition

  • Serving Size: 1 cup
  • Calories: 150 kcal
  • Sugar: 5 g
  • Sodium: 400 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 4 g
  • Protein: 3 g
  • Cholesterol: 0 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star