There is something grounding about making butternut squash soup when the weather finally cools. I always come back to this recipe because it reminds me of the first fall I cooked on my own, figuring things out one uneven chop at a time. The scent of sage and garlic filling the kitchen still feels like a small reward for simply showing up.
If you’re craving a bowl that feels warm, comforting, and uncomplicated, this recipe hits that sweet spot. It is easy to make, surprisingly nourishing, and the kind of dish that makes your home feel a little cozier the moment it starts simmering.
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Why You’ll Love This Recipe
- Rich, Cozy Flavor: The blend of butternut squash, herbs, and aromatics creates a naturally creamy soup with deep, comforting warmth in every spoonful.
- Simple Ingredients: You can make this entire recipe with everyday pantry items and fresh produce. Nothing complicated and nothing hard to find.
- Beginner Friendly: If you are new to cooking, this is one of the easiest soups to master. The steps are clear and the flavors develop beautifully with very little effort.
- Perfect for Meal Prep: This soup stores well in the fridge and tastes even better the next day. It is ideal for busy weeks when you want something quick and nourishing.
- Naturally Vegan and Dairy Free: You get a silky texture without any cream. The squash does the work for you, making it perfect for plant based or lighter eating.
Ingredients You'll Need
- Butternut squash – The star of the recipe. Look for a medium to large squash that feels heavy for its size.
- Yellow onion – Adds depth and a gentle sweetness once softened.
- Garlic – Gives the soup a warm foundation of flavor.
- Fresh sage and rosemary – These herbs create that unmistakable fall aroma and make the soup feel comforting.
- Fresh ginger – Adds a subtle brightness that balances the richness of the squash.
- Extra virgin olive oil – Used for sautéing and developing flavor at the start.
- Vegetable broth – The liquid base that keeps everything light and plant based.
- Salt and black pepper – Essential for seasoning and bringing the flavors together.
- Optional toppings – Chopped parsley, toasted pepitas, or a slice of crusty bread for serving.
How to Make Butternut Squash Soup
Step 1: Prep your ingredients
Peel the butternut squash, remove the seeds, and cut it into cubes. Chop the onion, garlic, and fresh herbs. Grate the ginger.
Step 2: Sauté the aromatics
In a large pot, heat the olive oil over medium heat. Add the onion, a pinch of salt, and black pepper. Cook until the onion is soft and translucent, about 5 to 8 minutes.
Step 3: Add squash and flavor
Stir in the squash cubes and let them cook for 8 to 10 minutes until they begin to soften. Add the garlic, sage, rosemary, and ginger. Stir for another minute until fragrant.
Step 4: Simmer the soup
Pour in the vegetable broth, starting with 3 cups. Bring to a boil, then lower the heat and cover. Let it simmer until the squash is fork tender, about 20 to 30 minutes.
Step 5: Blend until smooth
Allow the soup to cool slightly before blending. Use a high-speed blender or immersion blender until the soup is silky and smooth. If it’s too thick, add more broth until it reaches your preferred texture.
Step 6: Taste and adjust
Season with extra salt and pepper to taste. Ladle into bowls and top with chopped parsley or pepitas if desired.
Pro Tips from My Kitchen
✓ Start with a good pot – A heavy-bottomed pot or Dutch oven helps everything cook evenly and prevents sticking while the veggies soften.
✓ Don’t rush the sauté – Letting the onion and garlic cook slowly brings out a sweeter, deeper flavor. It sets the tone for the whole soup.
✓ Cut the squash into even pieces – Uniform cubes help the squash cook at the same speed, so you avoid uneven textures in your final blend.
✓ Use fresh herbs if you can – Dried herbs will work in a pinch, but fresh sage and rosemary give the soup a more vibrant and aromatic finish.
✓ Blend in batches if needed – If you’re using a standard blender, work in portions to avoid overflow. Always let the soup cool a little before blending to keep things safe.
✓ Adjust the texture to your taste – Some like it thick and hearty, others prefer it a bit thinner. Just stir in more broth after blending if needed.
Frequently Asked Questions about Butternut Squash Soup
Yes. Let it cool completely before transferring it to freezer-safe containers. It will keep for up to three months. Thaw overnight in the fridge and reheat on the stove.
Microwave the whole squash for about 2 to 3 minutes. This softens the skin slightly and makes peeling with a vegetable peeler much easier.
Absolutely. Pre-cut butternut squash saves time and works just as well. Just make sure the pieces are fresh and not dried out.
Use dried herbs instead, but reduce the amounts slightly. Start with half a teaspoon of each, then adjust to taste.
Add a pinch of red pepper flakes or a small piece of fresh chili when you sauté the garlic and ginger.
Butternut Squash Soup Recipe
Ingredients
- 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 cloves garlic chopped
- 1 tablespoon fresh sage chopped
- ½ tablespoon fresh rosemary minced
- 1 teaspoon fresh ginger grated
- 3 to 4 cups vegetable broth
- freshly ground black pepper to taste
For Serving
- chopped parsley optional garnish
- toasted pepitas optional garnish
- crusty bread for serving
Instructions
- Peel the butternut squash, remove the seeds, and cut it into cubes. Chop the onion, garlic, and fresh herbs. Grate the ginger.
- In a large pot, heat the olive oil over medium heat. Add the onion, a pinch of salt, and black pepper. Cook until the onion is soft and translucent, about 5 to 8 minutes.
- Stir in the squash cubes and let them cook for 8 to 10 minutes until they begin to soften. Add the garlic, sage, rosemary, and ginger. Stir for another minute until fragrant.
- Pour in the vegetable broth, starting with 3 cups. Bring to a boil, then lower the heat and cover. Let it simmer until the squash is fork tender, about 20 to 30 minutes.
- Allow the soup to cool slightly before blending. Use a high-speed blender or immersion blender until the soup is silky and smooth. If it’s too thick, add more broth until it reaches your preferred texture.
- Season with extra salt and pepper to taste. Ladle into bowls and top with chopped parsley or pepitas if desired.
Notes
- A heavy-bottomed pot helps prevent burning during the sauté.
- Be patient with the aromatics—they build depth of flavor.
- Blend in batches if needed and adjust consistency with broth to taste.
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