Butternut Squash Soup

This creamy Butternut Squash Soup is a bowl of comfort that’s as nourishing as it is delicious. With its velvety texture and rich, sweet undertones, it’s the perfect way to savor the essence of fall.

A blend of warm spices like cinnamon and nutmeg adds depth, while a hint of creaminess ties it all together. Ready in just 45 minutes, it’s a quick yet impressive dish that feels indulgent without the fuss.

Each spoonful delivers a symphony of flavors—earthy squash, aromatic herbs, and a touch of savory goodness. It’s a versatile recipe that’s equally fitting for a cozy weeknight dinner or a festive gathering.

Plus, it’s packed with vitamins and fiber, making it a wholesome choice for any occasion. Simple to prepare yet deeply satisfying, this soup is sure to become a seasonal favorite.

Ingredients for Butternut Squash 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 (or substitute with pre-cut squash for convenience)
• 3 garlic cloves, chopped
• 1 tablespoon chopped fresh sage (or 1 teaspoon dried sage)
• ½ tablespoon minced fresh rosemary (or ½ teaspoon dried rosemary)
• 1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger)
• 3 to 4 cups vegetable broth (adjust for desired consistency)
• Freshly ground black pepper, to taste
• For serving:
  • Chopped parsley
  • Toasted pepitas (pumpkin seeds)
  • Crusty bread (optional)

Step-by-Step Instructions

1. Heat the oil: In a large pot, heat the olive oil over medium heat.
2. Sauté the onion: Add the chopped onion, sea salt, and several grinds of black pepper. Sauté until the onion is soft and translucent, about 5 to 8 minutes.
3. Cook the squash: Add the cubed butternut squash and cook, stirring occasionally, until it begins to soften, about 8 to 10 minutes.
4. Add aromatics: Stir in the garlic, sage, rosemary, and ginger. Cook for 30 seconds to 1 minute, until fragrant.
5. Add broth and simmer: Pour in 3 cups of vegetable broth. Bring to a boil, then cover and reduce the heat to a simmer. Cook until the squash is tender, about 20 to 30 minutes.
6. Blend the soup: Let the soup cool slightly, then carefully transfer it to a blender (work in batches if needed). Blend until smooth. If the soup is too thick, add up to 1 cup more broth and blend again.
7. Season and serve: Taste and adjust seasoning with salt and pepper. Serve topped with chopped parsley, toasted pepitas, and crusty bread on the side.

Perfect Pairings: Serving Suggestions

This creamy butternut squash soup pairs beautifully with a variety of sides. Serve it with crusty bread for dipping, or add a fresh green salad for a light, balanced meal. For a touch of crunch, sprinkle toasted pepitas on top, and garnish with chopped parsley for a pop of color and freshness.

Make It Your Own: Recipe Variations

Customize your soup to suit your taste! Add a splash of coconut milk for a creamy, slightly sweet twist, or stir in a pinch of curry powder for a warm, spiced flavor. If you prefer a chunkier texture, blend only half the soup and leave the rest as-is. For a protein boost, top with roasted chickpeas or shredded chicken.

Save Time: Prep and Storage Tips

To save time, peel and cube the butternut squash ahead of time and store it in an airtight container in the fridge for up to 2 days. Leftover soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed to restore the creamy consistency.

Blend It Right: Equipment Guidance

For a silky-smooth soup, use a high-speed blender. If you don’t have one, an immersion blender works just as well and lets you blend directly in the pot. Be cautious when blending hot liquids—allow the soup to cool slightly and blend in batches to avoid spills or splatters.

Common Questions Answered

Wondering if you can use frozen butternut squash? Absolutely! Just thaw it before cooking. Can’t find fresh sage or rosemary? Substitute with 1 teaspoon dried sage and ½ teaspoon dried rosemary. If the soup is too thick, simply add more broth until it reaches your desired consistency.

Butternut Squash Soup

Amy

This creamy Butternut Squash Soup is a bowl of comfort that’s as nourishing as it is delicious. Ready in just 45 minutes, it’s a quick yet impressive dish that feels indulgent without the fuss.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings 6

Ingredients

  

1x2x3x

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 1/2 teaspoon sea salt
• 1 (3-pound) butternut squash, peeled, seeded, and cubed
• 3 cloves garlic, chopped
• 1 tablespoon chopped fresh sage
• 1/2 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

 

• Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes.
• Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
• Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth.
• Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
• Let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth.
• If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley, pepitas, and crusty bread.

Keyword autumn, butternut, creamy, soup, squash

Tried this recipe?Let us know how it was!