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 1061 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.



For serving


  • 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. Melanie

    4 stars
    I Loved this soup! I actually doctored it up a bit because I thought is was a bit bland as well. I used Pink Himalayan salt & seasoned pepper, I added ginger, more butter and more nutmeg and used 3 tablespoons of Pure Maple Syrup. Topped the soup off with parsley and served with toasted French bread. Sooooo good! I will definitely make this again!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Melanie, I’m so glad you enjoyed the soup!

  2. Elaine

    5 stars
    I made this soup and it’s yummy!

  3. Judy

    Can I use dried rosemary but fresh sage

    • Phoebe Moore (L&L Recipe Developer)

      Hi Judy, Definitely! I would reduce the rosemary to 1 teaspoon if you’re using dried.

  4. Margaret

    5 stars
    Wow loved this soup. I added another clove of garlic, did not use rosemary and used chicken broth instead of vegetable broth. I can’t wait to make it again

    • Phoebe Moore (L&L Recipe Developer)

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

  5. Mindy

    5 stars
    My husband and I made this, was amazing. Exactly what we wanted. If you want to make the squash easier to peel put in the microwave whole for about 3 minutes the outside just peels off. We will be making this again and again.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Mindy, I’m so glad you both loved it!

  6. Jill

    5 stars
    Great recipe! I used cubed butternut squash that was precut to make it easier. Came out creamy and delicious. Will definitely make this one again!

    • Phoebe Moore (L&L Recipe Developer)

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

    • Margaret

      5 stars
      Hi Jill,

      I would like to make this soup for my son daughter-in-law and the 3 children. I have already made it for myself and husband. It’s a lovely soup but would it feed 7, 4 adults and 3 children.

  7. Gail

    5 stars
    How many cups of cubed butternut squash? I was thinking about using packaged cut up butternut squash.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Gail, I don’t have a cup estimate, but the pre-cut squash packages should have a weight on them! 2 1/2-3 lbs work well here.

  8. Barbara

    5 stars
    Thank you for this recipe – and countless others. We LOVE this soup. As well as your rosemary cornmeal muffins which we had with the soup. We probably have those once every other month in the Fall/Winter. Wonderful!

    • Jeanine Donofrio

      Hi Barbara, I’m so glad you enjoyed the soup and the corn muffins!

  9. Elizabeth

    5 stars
    I never leave comments but this soup was so good that I just had to. I find that so many five star recipes are not great but this one is! It seriously warrants five stars

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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.