Served piping hot with a hunk of crusty bread, this creamy, nourishing butternut squash soup recipe is fall comfort food at its best.
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
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!
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.
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!
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:
- Simple Lemon Green Beans
- Roasted Cauliflower with Lemon Zest
- Simple Roasted Beets
- Rainbow Kale Salad with Carrot-Ginger Dressing
- Shredded Brussels Sprout Salad
- Roasted Brussels Sprouts
- Roasted Beet Salad
Alternatively, serve it as an appetizer with a hearty vegetarian main dish like Roasted Cauliflower Steaks, Vegan Meatball Sandwiches, Homemade Mac and Cheese, Sun Dried Tomato Pasta, or a grilled cheese sandwich!
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
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 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
- 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.
This such a perfect match for a roasted Turkey. Happy Thanksgiving in advance.
thanks, you too!
I’ve just made this soup and it is delicious! I had some chicken stock in the fridge, so I used that instead of vegetable stock. I was a little hesitant about the ginger, but it really made the soup taste so good!
Just made this soup! Super easy and holy cow, it tastes amazing. I’ll definately be making again for company. Thanks for the recipe!
I would dunk that crostini in that perfect soup and just be happy as a clam!
ha, me too – I could go for soup + bread any day of the week 🙂
This soup is incredibly easy and tastes AMAZING! Highly recommend making it!
This couldn’t possibly be more festive – I just love it!
This looks so delicious!! Going to try it x
cherieedle.blogspot.com
Ha – I know the feeling :). Hope you like this version – I tried to make it easier by taking out oven-roasting step (it all happens on the stove now).
Yum!! This looks exceptionally delicious. Your photos are so vibrant. Thank you for sharing!
ha, congrats!
I didn’t see, thanks 🙂
Omg the texture of the soup is so nice. Thanks for the recipe :). Squash is a bit expensive in where i live now tho 🙁
What happened to your other butternut squash recipe that had coconut milk in it?
Hi Arielle, here is that recipe (it’s also very similar to this one: https://www.loveandlemons.com/red-curry-kuri-squash-soup/)
2 tablespoons coconut oil
1 large onion, chopped
3 garlic cloves, chopped
2 4-inch pieces of lemongrass
2 tablespoons red curry paste
One (2-pound) butternut squash, cubed
1 (14-ounce) can full fat coconut milk
4 cups vegetable broth
Sea salt and freshly ground black pepper
Heat a large pot to medium and add the coconut oil. Add the onion and generous pinches of salt and pepper. Smash the lemongrass (using the back of your knife) then add it whole to the pot along with the garlic, and curry paste. Cook until the onions are transluscent, then add the butternut squash cubes, another pinch of salt, and stir.
Reduce heat to a simmer. Add the coconut milk and vegetable broth. Cover and simmer, stirring occasionally, until the squash is very soft. (40-60 minutes depending on your squash).
Remove large lemongrass pieces and pour everything into a high speed blender (you may have to work in batches), and puree until smooth. Taste and adjust seasonings.
Thank you so much for this recipe of your old soup!!! I just came to find it and was sad you replaced it but then I found this. Thank you! It’s a soup I make very often because everyone in our family love it but yet I’ve not memorized it. I’m gonna write it down now!
I’ll put it on it’s own link soon – I hope you enjoy both soups!
Rather than black pepper, which is hard for some folks, including me, to digest. I am allergic to black pepper. I break out in a rash, so I use cayenne pepper to give my butternut squash soup a kick. For our 50th high school reunion those of us on the planning committee who were placing our order with the caterer asked her to prepare a huge pot of butternut squash soup as the appetizer for 100 people and it was a huge hit. Many had never, ever tasted this recipe.
Could you please tell me how many pounds of squash is the right amount after it is cut up? I want to try this recipe but I am forbidden( by the hubby) from cutting up tough squashes after a kitchen mishap with butternut squash. Thank you.
Hi Gail, I didn’t weight it cubed, but you’ll need about 4 1/2 cups of cubed squash. Hope that helps!
Hi
Rachel ray has excellent options to soften squash
Microwave (Piercing the squash so it doesn’t explode,) oven, crock pot or grill. Just google it. After sons girlfriend badly cut her hand we did this and now enjoy this vegetable more often. Though more expensive you can find it in organic frozen section already cubed. Making this recipe today.
Hi! Do you have to use a blender or can you use an immersion hand blender?
You can use an immersion blender, it won’t be as creamy, but it’ll work.
I used an immersion blender and it was creamy!
I use immersion one. For my taste the soup doesn’t need to be perfectly smooth 😀
About how many cups of butternut squash? I have frozen butternut squash cubes, and was hoping to make that enough.
This recipe looks amazing, and I cannot wait to try it!
Hi Lindsay, about 4 1/2 cups cubed squash!
One of my favs! Yum!
My husband, who generally dislikes squash, LOVED this. I didn’t have quite enough butternut so I used a yellow (summer) squash that needed to be used…was perfect in this soup. Didn’t have the rosemary so used my fresh oregano (just a little), parsley, dried sage, and ground ginger. My son (who tends to shy away from soups) also really liked it. Is a keeper!
Hi Christine, yay! Happy to hear that he enjoyed the squash 🙂
This is one of the best things I’ve ever tasted. Savory. Sweet. Perfect for fall. I can’t wait to make this for Thanksgiving—thank you!!
Hi Heather, I’m so glad you enjoyed it!!
Would it be okay to use ground spices? If so what would be the ratio for the ginger, rosemary, and sage?
Hi Brittany, I haven’t made it with dry spices, I’d probably start with: 1/2 teaspoon of each and add more to taste. Although I really recommend fresh herbs for this one since there are so few ingredients in the soup!
This soup is so good. I will definitely be making this many more times this fall and winter.
Hi Hannah, I’m so glad you loved it!
Followed this exactly and it was amazing! Forget store bought butternut squash soup, this is too easy and so delicious. I even got my ingredient from the local markets.
Hi Paulina, I’m so glad you loved it!
OMG! This was sooo good. Added toasted pepitas on top. Perfect fall comfort food!
So glad you loved it!
Hi there! I’ve been using the butternut squash soup & sage crostini recipe for years around the holidays! Is there a link to the old recipe with the spices and coconut milk?
Thank you so much!
Hi Pri, here is that recipe, I’ll put it in it’s own link soon (it’s also very similar to this one: https://www.loveandlemons.com/red-curry-kuri-squash-soup/)
2 tablespoons coconut oil
1 large onion, chopped
3 garlic cloves, chopped
2 4-inch pieces of lemongrass
2 tablespoons red curry paste
One (2-pound) butternut squash, cubed
1 (14-ounce) can full fat coconut milk
4 cups vegetable broth
Sea salt and freshly ground black pepper
Heat a large pot to medium and add the coconut oil. Add the onion and generous pinches of salt and pepper. Smash the lemongrass (using the back of your knife) then add it whole to the pot along with the garlic, and curry paste. Cook until the onions are transluscent, then add the butternut squash cubes, another pinch of salt, and stir.
Reduce heat to a simmer. Add the coconut milk and vegetable broth. Cover and simmer, stirring occasionally, until the squash is very soft. (40-60 minutes depending on your squash).
Remove large lemongrass pieces and pour everything into a high speed blender (you may have to work in batches), and puree until smooth. Taste and adjust seasonings.
Thank you so much!! I love this recipe, and am excited to make it again tonight 🙂
I prepared this soup the other day and we all liked it)) a great recipe.
I’m so glad you loved it!
Lovely! I doubled the recipe. Realized I was out of fresh sage so used about 1 tsp dry plus fresh rosemary. This was a huge hit with adults and my toddler alike. Just what I was looking for – a very straightforward butternut squash soup – no milks or butters or coconut or sweetener – just beautiful vegetables. Will make again!
Thought I rated – five stars!
thank you!!
Hi Elizabeth, I’m so glad you loved the soup!
Cinnamon. We couldn’t figure out what this was missing exactly until we added cinnamon! Delish!
Just made this for family dinner – YUM, what a hit! I’ve only made soup with hokkaido pumpkin previously and I don’t think I’ve ever actually cooked with butternut squash. Can’t say I was disappointed!
Weirdly, the squash had a smell oddly reminiscent of the store-bought meatballs you can get here in Denmark LOL.
But a lovely, smooth taste experience indeed.
This was probably the best butternut squash soup I’ve ever had! I halved the recipe (because I had half of a butternut squash lying around) and used 1 teaspoon dried thyme instead of sage and it turned out so well for me. Thank you for this recipe, I’ll definitely use it again!
Hi Belle, yay! I’m so glad you loved it as much as we do!
Sooooo good! My new favorite soup!
Yay! I’m so glad you loved it.
A Butternut squash is one of the hardest vegetables to cut and peal. I recommend Roasting the squash whole at 350 degress for 1-1/2 hours which makes the whole prep process easier
Thank you for sharing this recipe!!! I had this on my list of soups to try and then I forgot about it. Today I was looking for a simple butternut squash recipe that my 10 month old would enjoy and this one has the perfect ingredients! It was absolutely delicious! I made a few small changes by adding one carrot, using ground spices (except for rosemary which I had fresh on hand) and adding cinnamon. I didn’t add any salt and it was still so good. Love your blog!
Hi Anna, I’m so glad you loved the soup!
I am loving your vegan recipes. I am new to plant based cooking and your recipes have proved invaluable. They are much better than the cook book I have.
This butternut squash soup is so delicious. I followed the recipe exactly. My husband and I both love it. Thank you
I’m so glad you’ve been enjoying the recipes!
I am disappointed. I don’t think it’s anything to do with the recipe. For some reason the combination of the butternut squash and sage burns my epithelial cells. After touching both of them my skin on my fingers started to peel off. I though I would cook it down and it will be alright. However, I tried a bit of soup and my throat is now dry and scratchy. I guess I am highly allergic to these ingredients. So, I can’t rate it.
Hi Anita, I’m sorry to hear about your allergy.
I loved this soup but I would say “cool slightly” is vague understatement especially for those of us who have nutribullets and similar blenders. The prep took longer than I thought and dinner was late so I rushed the cooling part and suffered a bad scald on my arm from the explosion that occurred! My husband later repeated the process in smaller amounts and the soup was still hot enough to enjoy. How about saying, for example, cool for 10 minutes?
Hi Shanna, thanks for the feedback, I’m sorry you burned yourself.
I just finished making this soup. This is by far the best butternut squash soup I’ve had. It tastes like a drive through Vermont in fall…ridiculous I know, but that is the feeling of warmth you get from this soup. Love it!
Made today!!!!!! Love, love 💕 it!!!
Just made this and it turned out so yummy and creamy! I mixed in some leftover tofu ricotta I had into my bowl and it tasted amazing.
Cannot wait to make this! I love all things ginger! Thanks for the giveaway!
OMG I love everything about this recipe! I cannot wait to make this soup!
First time make butternut squash soup. Just made this recipe and added a little red chilli since I like spice and replaced the rosemary with Thyme as I am not a fan of rosemary. Delicious!
Hi Rina, I’m so glad you loved it!
Just made a batch – my lunches this week are going to be amazing!
I love it for lunch too – so glad you enjoyed!
Delicious and super easy!
I’m so glad you loved it!
Do you have the calories on the butternut squash soup?
Apologies, I don’t calculate nutritional info.
So tasty! We added feta and toasted pumpkin seeds for some texture dimension and sweet apple chicken sausage for protein. Definitely adding to the fall repertoire!
Yum! So glad you loved it 🙂
I love this recipe! The ginger is such a game-changer, and I love how creamy it is without any dairy/dairy subs. I used my immersion blender because I didn’t want to wait for the soup to cool down before I started eating 🙂
I’m so glad you loved it!
Can I use chicken broth instead of vegetable.?
Hi Joanne, yep, you can.
SO delicious and simple. You would think you needed cream or something else to add, but legit would not change a thing! Tastes like fall in a bowl 🙂
Just made this, and it’s delicious! I added a carrot, apple, and can of coconut milk (just for personal preference), and it was great!
LOVED this!! Even my husband who is generally not a fan of meatless dishes has been raving about it. I also made the L&L homemade croutons which was a great match for the soup. Perfect for the fall, we will definitely be making this again!
Forgot the rating!
Just made this! Love this club idea 🙂 I emailed a pic of my soup just now. Fingers crossed!
This soup was delicious! I made a batch on Sunday and it’s already gone by Wednesday. So easy to throw together, healthy and tasty!
I just made this for my family and it is delicious!!! Everyone loves it! I am so happy!
I made this soup tonight and it it delicious!! It was super easy and made quite alot too! I’ll definitely make this again!
The soup was delicious. I paired it with sliced peaches and avocado toast topped with the last of the summer tomatoes. A delightful lunch.
I’m a beginner when it comes to cooking. I just made this last night. Took me a longer to prep than to cook but came out great. I’m glad I decided to make it!
Oh my goodness! This is hands down the best butternut squash soup recipe I have ever made or had. So creamy and delicious! I did add ½ an apple and little crushed red pepper. I wish I could post a picture. This is definitely a keeper for the cooler weather. LOVE, LOVE, LOVE!!!
Easy and delicious
Yummm! I served my butternut squash soup with a sprinkle of goat cheese on top for a little creaminess and tang and a side of crusty no knead bread.
This is such a great recipe for meal prep! I’ve been eating it all week for lunch!
I made this soup today with this recipe and it was absolutely delicious!
Just made this soup along with the rosemary focaccia bread. What a delicious lunch! Excited to see what the cooking club recipe is for next month.
This soup was DELICIOUS! I am not a fan of butternut squash and recently received one in my CSA share. When I saw the cooking club post on your Instagram I thought “Well, I know what I’m doing with this squash.” with no intention to actually enjoy it. This recipe will definitely be made again 🥰 Thank you for helping me find a way to enjoy butternut squash!
Great Autumn soup recipe!
Delicious and great vegan recipe! Especially with some bread on the side. Added a bay leaf as well.
I substituted rosemary with thyme and the soup came out just as aromatic! Love this recipe.
Great way to kick off fall soup season. We added a little curry, for a somewhat hybrid between this recipe and the other one. Came out delicious!
Made October 11, 2020 for Canadian Thanksgiving. A favourite at the table! Easy to prepare and delicious!! Tastes creamy without the cream!
Made this for the October cooking club. It was quick and easy and was a big hit with the family. Will definitely make again!
I made the soup and paired it with the Roasted Cauliflower Salad with the Tahini and both were so tasty! I love Butternut Squash Soup – I tried to make it 10 years ago (not this recipe) and I literally broke my blender in the process. So I have been wary of it ever since – but this was so easy and delicious and love that it’s vegan!
Yummy! I topped mine with toasted bread crumbs and a little sour cream
This recipe is simple to make and perfect for fall! We’ll definitely be making this again and again.
Delicious! Fresh (not ground) herbs really make a difference!
This recipe is delicious and filling on a cold autumn day.
Already made this twice. So good. I feel super healthy eating this soup with seasonings I might never reach for willingly. Thanks!
Mine didnt’t look as vibrant after it was cooked but its still a gorgeous coloured soup.
Rainy day today, so its a bonus to enjoy leftover soup for lunch too. 😀
I love this cooking club idea, especially since I’m not on social media anymore. My family of three, including a two year old, enjoyed this for dinner tonight with smoked gouda grilled cheese sandwiches. I didn’t have fresh rosemary, so subbed in dried. I also adapted it for my instant pot. An easy dinner for a chilly fall evening.
Made this for dinner last night and it was a hit. Even my picky eater loved it! I also made your pear salad to serve with the soup and it was a perfect fall dinner. Thanks!
Made this last night exactly as written – delicious! Perfect fall soup!
Thanks to your new cooking club, we tried this recipe for the first time and are so glad we did! Sometimes warm weather in Austin makes it feel more like summer than fall, but it makes no difference with this wonderful soup on the stove and its amazing aroma filling the house. We especially loved the flavors of the fresh ginger and sage combined with the butternut squash. Even our 15-year-old son asked for a second bowl!
This was perfect for the start of fall weather. I added two sweet potatoes and a leftover gala apple.
I tried the vegan version of this recipe last night and it was absolutely delightful!
I served it alongside garlic, sage, mushroom and vegan cheese quesadillas.
Thank you so much for the inspiration! I’ll definitely be making this again.
I always “liked” butternut squash soup but I seriously LOVE this recipe!! So simple and absolutely delicious. Holiday season go to.
So good! Didn’t have a large enough BN squash so added a small sweet potato and 2 medium carrots. Roasted the veggies first and also the seeds of the BN squash. Topped with a dollop of sour cream, cilantro and the roasted BN squash seeds. Great recipe! Thank you!
This is the best Butternut swuash recipe ever! Absolutely delicious!
I made this this weekend for the cooking club and loved it! I used 2 cups veg broth and one can unsweetened coconut cream. Otherwise, followed the recipe. No one else in my family likes butternut squash so thinking of trying to freeze some to see how it holds up. I made it with vegan grilled cheese and it was a perfect comforting combo!!
Candice try making it again with chicken stock …I use Kitchen Basics Original chicken stock (smell is fantastic..you’ll buy no other again) and eliminate the coconut cream. Bet you”ll give it 5 stars…let me know how you like it. Oh you can freeze it too!!
Delicious, thick, flavorful fall soup! My toddler slurped it up from a cup too.
Hi! Do you happen to know what the settings would be if I used my instant pot to make this soup? Thank you!
Great recipe, very easy to make and it has a kick from the ginger and sage.
This is my favorite butternut squash soup recipe. It’s so simple, and just so perfect!
This soup is such a perfect treat for the fall and winter months. I’ve made several batches now because it’s my new favorite thing to eat after a hard day’s work. I highly recommend it!
Delicious, simple to create and devoured immediately! All of my favorite things about a recipe. Thank you!
This is the perfect weeknight soup! It was flavorful, yet easy to make….and my house smelled AMAZING aftewards. I am looking forward to the next Cooking Club Challenge and appreciate that photos are submitted via email and not just social media. Keep the great recipes coming!
Made this soup again this weekend and it was just as excellent the second time around.
Made this for the cooking club and it was really good, I like the ginger in it, I’ve never had butternut squash soup with ginger! Thank you for the cooking club, it’s a great idea!
It was very easy to make. I loved the subtle ginger flavor , don’t skip that ingredient.
Made for the Cooking Club! I had to get some help cutting the squash but it was worth it. This soup is so rich, filling and flavorful without any cream or butter. Love it!
So this just happened! Sooo good! I added a pinch of ground ginger and curry powder. Simple recipe!! THANKS!
Made this soup for my family on a cold fall evening and was overjoyed with how tasty it was! Super flavourful and something to warm you up. Paired it with a freshly made bread as well that was lightly toasted, delicious!
Perfect fall dinner!
Oh that’s soup goes awesome with my fresh baked sourdough bread can’t stop eating Bonnie
Do you have a nutritional breakdown for calories per serving?
I tried this recipe because I did not want to roast the squash. It was delicious, I tweaked the flavor a little bit more to my own liking but it was delicious just how she tells you to make it. I definitely will be making this again.
Made this soup for the Cooking Club and it was HEAVENLY. I made it for my family for a rainy day lunch and everyone went crazy for it. The herbs give the soup the most incredible flavors and the aromas were just the cherry on top. It is the perfect fall recipe and I can’t wait to make it again! Thank you for this incredible recipe!
This was yummy and easy! I might add an apple next time. I love that little bit of sweet/tart.
Nothing beats the spirit of fall to nourish the mind, body, soul and belly!
It was sooo yummy and not complicated to make. My family loves butternut squash. I’ve always wanted to make a soup but was intimidated. Thank you for making it easy.
I made this today on a cold, snowy day here in Colorado. I topped it with some lightly burnt sage and pepitas. Delicious!
Loved making this soup for the cookbook club.
Very good!
This soup was delicious! It was actually my first time ever trying butternut squash soup, but it definitely won’t be the last time! I used dried herbs because that’s what I had on hand, and I stirred in a very small and awkward amount of leftover pumpkin puree because I didn’t know how else I could use it. Mopped up with a crusty piece of sourdough. Overall huge success!!
ABSOLUTELY DELICIOUS!!! My husband also loved it! Thanks again.
Soooo good! I drizzled a little maple syrup on top of each serving.
Your posts are so beautiful and clear to follow. Thank you for providing delicious recipes in the most simple elegant way.
I made this following the recipe exactly and thought it was the best tasting Butternut Squash soup I have ever eaten. I look forward to the day when I can invite friends over for a proper sit-down dinner and serve this as the first course.
I made this soup for the cooking club and it turned out even better than I thought! I am honestly not the biggest fan of butternut squash, but I thought I would try it anyway and it was delicious 🙂
Delicious! I liked it with the pumpkin seeds and crusty bread.
This was so easy to make!
Loved making this soup for the cooking club! Really pushed me to use up fall veggies!
This was the perfect rainy day comfort food!
Hi, we really like ginger, but of course that might be our preference. To offset it, you could try mixing in more squash puree, or cream or coconut milk, which would dilute it. A bit more garlic might offset it as well.
Just made this and it was delicious! Added plenty of black pepper to spice it up.
Loved this soup, warm and creamy and perfect for cozy weather! I added some lentils to it for protein since I had it as a main dish, and they blended in well.
Made this for cooking club and it was so delicious! Satisfied all my hearty, warm fall soup cravings. It was so rich and tasty, and easy to make!
My family loved this soup! It was so easy and delicious– perfect for a cold autumn night! I use your cookbooks all the time, and always get great results! Thanks for making cooking fun AND reliably yummy!
This is an easy, flavorful recipe that anyone would enjoy! It’s so creamy and tasty that my boyfriend thought I blended in some coconut milk, but nope! It’s called BUTTERnut squash for a reason. 🙂
Of all the butternut squash soup recipes out there, this is by far our favorite! Will be making again ASAP.
This soup was super creamy and tasted awesome. I had it with garlic Parmesan herb bread and will definitely keep this recipe on repeat 😊
The Butternut Squash soup was delicious! Making the Butternut Squash Soup recipe was a mother daughter activity. I made the soup and my daughter made the bread. It was a fun way to spend the afternoon! Looking forward to November’s recipe. Thanks!
Love this recipie! The texture and flavor is just so great and I love how rich the flavor is without any cream or coconut milk! Brilliant!
Delicious recipe! It turned out so well. Excited to enjoy it as part of this month’s Cooking Club!
Made this soup for Halloween and it was perfect!
Forgot to leave the stars!
Delicious!! And so easy to make! Will definitely make again; perfect for the fall weather!!
This recipe sounds great! I am wanting to make this for a large crowd. I know it feeds 6 people. Do you know or can guess how many quarts does this recipe make?
Hi Andrea, it makes 1.75 quarts. I hope you enjoy!
This is a little different than the recipe in LL Everyday. Seems to be miso paste and white wine vinegar or rosemary, sage and ginger. Do you have a preference?
Yep, it’s a different recipe – I like them both 🙂
This came out perfectly! Highly recommended. Best squash soup I’ve ever made.
I had a ton of squash to cook and nothing to do with it, so I decided to cook up this recipe. It was PHENOMENAL! Total hit in my house!! I tweaked it a little bit to fit my liking, but it was seriously so delish and we have so much left over.
I added a little bit more of everything – I just kept tasting it until it suit my liking. I added 1/2 cup less veg stock and swapped it for unsweetened coconut milk, and I added a few tablespoons of hot sauce. It was spicy, sweet, creamy, and so delicious. I totally recommend making those swaps, but the recipe on its own is sooo yummy. So versatile too! Thanks so much!
You should share not only recipes, but also where you get your sweaters/blouses. Some in the pics are very nice and if I knew you in RL, i think i’d be raiding your closet all the time!
Simple and very healthy. Tastes very complex and it feels rich and decadent despite having no cream or additional fats! I am so impressed by this recipe and am making it a second time around adding a bulb of fennel to switch it up.
I am looking forward to making this for Thanksgiving. Can I make it the day before and reheat? By the way, I love your recipes!
Hi Faye, yep – it can made a few days in advance – it’s great reheated!
This was the first butternut squash soup I’ve made without coconut milk and boy was it good! Very simple but extremely tasty.
I suggest using a hand blender if you have one vs multiple trips to a pitcher blender. Less time/effort and keeps it all in the pot.
Very good and easy to make!
This is the most delicious soup! All fresh and healthy ingredients and a rich satisfying flavor. A+ recipe.
Absolutely delicious comfort food! We will be making this for our micro Thanksgiving this year. It’s like a warm hug, which we all need right now 🙂
Do you have to use a blender.can I use a food processor?
Hi Kent, a blender is better, I think the soup might be too liquidy for a food processor.
I was skeptical of how rich/creamy this would be since it is vegan but it did not disappoint! So good!!
J eanine.could I make this soup a day ahead.how would I keep it .would it get like a film on top
Hi Kent, you could make it a day ahead. It probably won’t get a film on top. Just give it a stir, it should reheat great.
Made this for Thanksgiving with Honeynut Squash instead of butternut- delicious! Also did 4tbsp olive oil instead of 2tbsp. Came out fantastic!
JEANINE .Soup was fantastic. I made soup before but it was always bagged soup.my first time making it from scratch. I will admit I did make a bag of soup .cheddar and broccoli just in case.i was surprised when everybody was ladling up the squash soup.at that moment I’m getting nervous. No body is going to like it.but to my surprise they all enjoyed it.i got comments on the texture on how creamy it was and on the taste.some were going up for a second bowl.thank you so much for your recipe.it was a big hit
Hi Kent, I’m so glad the soup was a hit!
Made this soup yesterday, YUMMY! I roasted butternut, acorn and delicata squash with the onion and garlic in the oven. I also added some red pepper for a little bite. Thank you!
That was the best soup ever. Easy and delicious thank you. My favorite now.
I’m not a soup person, but I LOVED this soup! I had some leftover squash to use up and thought I’d try making a soup – and I am glad I made this!
I’m so glad you loved it so much!
Absolutely delish!
Best Butternut Squash Soup…simple, creamy with the perfect herbs…made it three times in two weeks…..no need to look for another version of this recipe when this is the best!!
Thank you
I have cubed butternut squash that I bought from the store. How many cups should I use in the recipe?
I’m thinking about making a BIG batch of this to give as gifts to friends (in pint mason jars). Any idea how many cups/pints/ounces one batch of this makes?
Hi Andrea, I’m not sure, I haven’t measured it down to the cup.
I tried making it but over spiced it and threw it out due to not knowing how much dried spice to substitute.
This was amazing! So creamy and easy to make
Seems delicious can’t wait to try it out! Would there be any difference if I roasted the squash and onion instead? How would the flavor/consistency be? Thanks!
Hi Stella, it may change the amount of liquid you need since roasting dries out the vegetables a bit. We really love this one as-is so I might try following the recipe first, and riff on it next time.
This recipe is so good! It’s healthy and easier than other butternut squash soup recipes I’ve seen, but it’s still very tasty. Definitely will make it again!
Best butternut squash soup! I live that it does not have coconut in it ( which makes it too rich!). The herbs are a perfect compliment!