Butternut Squash Soup

Served piping hot with a hunk of crusty bread, this creamy, nourishing butternut squash soup recipe is fall comfort food at its best.

Butternut squash soup

My favorite fall tradition is making butternut squash soup on Sunday afternoons. On a brisk day, there’s nothing more soothing than chopping and simmering vegetables over a warm stove. As you cook, the kitchen fills with the cozy scent of sage, rosemary, and butternut squash, and when you’re finished, steaming bowls of butternut squash soup (that will last all week!) reward you for your work.

In the past, my go-to butternut squash soup recipe has included coconut milk and curry spices, but this fall, I found myself craving one that was a bit more traditional. When I say traditional, I don’t mean that I use chicken stock, heavy cream, or butter in this recipe. It’s a delicious, all-veggie healthy butternut squash soup with ginger, sage, and rosemary. This is basically fall in a bowl.

We’ve been loving this soup lately – it’s creamy and nourishing, perfect for satisfying cozy fall cravings. With only 10 ingredients, it’s easy to make, so cook a big batch today, and enjoy the soup all week long! Happy fall. 🙂

Butternut squash soup recipe ingredients

Butternut Squash Soup Recipe Ingredients

To make this easy butternut squash soup recipe, you need 10 simple ingredients:

  • Butternut squash – This soup packs in 3 pounds of squash, so look for a medium-large one at the store or farmers market. If you don’t have a scale at home, I recommend weighing the squash when you buy it!
  • Yellow onion and garlic – These veggies add delicious depth of flavor.
  • Fresh sage and rosemary – I don’t reach for rosemary as often as some other fresh herbs, but I absolutely love it here. Along with the sage, it makes this soup cozy and complex.
  • Ginger – Its warm flavor highlights the autumnal taste of the herbs and squash.
  • Extra-virgin olive oil – 2 tablespoons add the perfect amount of richness.
  • Vegetable broth – Because the blended squash becomes creamy on its own, there’s no need for dairy, coconut milk, or nuts here! With veggie broth as its base, this is a vegan butternut squash soup recipe.
  • Salt and freshly ground black pepper – Add them with the onion at the start of the cooking process, but make sure to taste and adjust at the end as well. That way, you’ll make a soup you really love!

Let’s cook!

Butternut squash

First, chop the veggies! Sauté the onion until it becomes translucent, add the squash, and cook until it begins to soften. Then, stir in the herbs, garlic, and ginger. Pour in the broth and simmer until the squash becomes tender, about 20 minutes.

Butternut squash soup recipe Vegan butternut squash soup

When the squash is soft, transfer the soup to a blender. Blend until the soup is vibrant orange and creamy. Finally, pour it into bowls, garnish with chopped parsley and pepitas, and enjoy!

Butternut squash soup

What to Serve with Butternut Squash Soup

Enjoy this soup as a starter, side, or main dish. When I’m making it the center of a meal, I serve it with good crusty bread, homemade focaccia, avocado toast, or corn muffins and a simple veggie side or fall salad. Here are a few of my favorites:

Alternatively, serve it as an appetizer with a hearty vegetarian main dish like Roasted Cauliflower SteaksVegan Meatball Sandwiches, Homemade Mac and CheeseSun Dried Tomato Pasta, or a grilled cheese sandwich!

Butternut squash soup

If you love this butternut squash soup…

Try my ginger miso soup, curried lentil soup, or many-veggie soup next, or check out this post for more of my favorite soup recipes!

Butternut Squash Soup

rate this recipe:
4.99 from 987 votes
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Serves 6
This vegan butternut squash soup is the ultimate fall comfort food! Store it in the fridge for up to 4 days, or freeze it for up to a few months.


  • 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


  • 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.



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Rate this recipe (after making it)

  1. Teri

    5 stars
    Awesome flavor with ginger kick. Made it for a luncheon and everyone loved it!!

    • Jeanine Donofrio

      I’m so glad you loved it!

  2. Robin

    Can this be made with dried herbs instead?if so, can you give the quantities? Thank you!

    • Jeanine Donofrio

      Hi Robin, I would try about 1/2 teaspoon each of dried sage (or thyme) and rosemary.

  3. Lisette

    Really delicious!!! I just had to improvise on the herbs , I used herbs de provonce . I went ahead with 4 cups broth but then had to cook the soup to reduce to it to more thick consistency.

    • Jeanine Donofrio

      I’m so glad you enjoyed it! I love herbs de provence 🙂

  4. caroline

    5 stars
    I used this recipe for my senior catering class project for my hospitality major. The guests loved it so much that weeks afterwards guests were emailing my professor for the recipe. We did add cortland apples to it, that everything else the recipe as is. Thank you!

    • Jeanine Donofrio

      I’m so glad it was such a hit! Thank you for sharing!

  5. Vanessa

    5 stars
    Turned out perfect! I went a bit hardcore on the ginger with no regrets.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Vanessa, So glad you loved it!

  6. Martha

    5 stars
    Excellent soup. Loved it and am making it again. It’s going into my permanent recipe file. Thanks!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Martha, I’m so glad you love the recipe!

  7. Marcia

    5 stars
    p.s. It would be mot helpful if you included nutritional info for your recipes (I couldn’t find it if it’s already there somewhere). And I agree with another comment that there are way too many adds on this website.

    • Nick

      If you use MyFitnessPal you can plug a recipe link into it and it will match the ingredients to the database and give you the nutritional info. It came out to ~2000 calories for the batch. I figured it’s 8 generous servings.

      So 1 serving would be
      236 calories
      51g carbs
      6g fat
      9g protein
      16g fiber
      7g sugar

  8. Marcia

    5 stars
    Delicious! I make squash soup from various recipes and a variety of winter squash regularly. I can’t say that I’ve ever tried a bad recipe, though some are better than others. Yesterday I needed a dish to pass for a pot-luck dinner, and I decided on butternut squash soup because I have loads of butternut squash, and it would be something different because nobody ever brings soup to these dinners. This recipe sounded like it would be good for a crowd… not real spicy, gluten free, dairy free. I’m so glad I tried it! It may be my new favorite! I used broth made from chicken boullion instead of vegetable stock and uncrystallized ginger instead of fresh, because I had those on hand. I knew it would be thick, so I started with 4 cups of broth. Otherwise I followed the recipe exactly, and, upon tasting, added a pinch of red pepper flakes and an additional half tsp of black pepper. It was great! I had a cup of the leftover for breakfast this morning and, as expected, it’s a bit spicier than when it was fresh, and I like it even better! Thanks for the recipe!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Marcia, I’m so glad you loved it!

  9. Wanda

    5 stars
    So many ads, couldn’t read the recipe so moved on! Too bad.

    • Andrew

      5 stars
      So, you were too busy to scroll past the ads, but took the time to insult the website? Ads are the only way they make money… Cut them a break.

  10. Leta

    5 stars
    Absolutely the BEST butternut squash soup I have ever made.. Hands down. I love to cook and enjoy recipes. I augment when I think it needs it. This one was perfect, except I added more ginger than what was listed (maybe double?) and it was perfect. The only other thing I could imagine would make it more amazing is a little apple sautéed with everything to soften before blending. Excellent!

    • Phoebe Moore (L&L Recipe Developer)

      I’m so glad you loved the soup!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.