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 1037 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.

Equipment

Ingredients

For serving

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.

 

646 comments

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)




  1. Liza
    01.26.2023

    5 stars
    Made this soup exactly as the recipe calls for and it’s delicious. I am not a soup person, and I am not a squash person, but somehow squash ended up in my kitchen so I turned to this recipe. Great choice on my part. I ate two bowls and my kids ate it! It’s creamy, flavorful, well seasoned – it’s fall in a bowl. Goes great with French bread.

    • Phoebe Moore (L&L Recipe Developer)
      01.27.2023

      I’m so glad you and your family loved the soup!

  2. Katie
    01.26.2023

    5 stars
    So yummy and creamy! I used beef broth and it turned out delish!

    • Phoebe Moore (L&L Recipe Developer)
      01.27.2023

      So glad you loved it!

  3. Jen
    01.25.2023

    Hi, could you roast the squash first or would you not recommend this? Thx!

    • Phoebe Moore (L&L Recipe Developer)
      01.27.2023

      I would recommend making this recipe as written, but if you prefer a roasted squash soup, you could try this recipe instead. Hope this helps!

  4. Rusty Shackleford
    01.23.2023

    It says the soup yields 6 servings. What is the serving size per person?

    • Phoebe Moore (L&L Recipe Developer)
      01.26.2023

      Hi, the number of servings is an estimate–we haven’t measured it exactly. I would guess somewhere between 1 and 2 cups.

  5. carolyn
    01.23.2023

    Can this soup be frozen? Thanks!!!

    • Phoebe Moore (L&L Recipe Developer)
      01.26.2023

      Hi Carolyn, yes! It freezes great.

  6. Patricia Timper
    01.21.2023

    5 stars
    I made this according to the recipe, but I added about half an inch of finely chopped Spanish chorizo in with the onions. The soup is delicious!

    • Phoebe Moore (L&L Recipe Developer)
      01.26.2023

      So glad you enjoyed the soup!

  7. Nicole
    01.18.2023

    Loved this soup! It turned out beautiful, was very easy to follow

    • Phoebe Moore (L&L Recipe Developer)
      01.20.2023

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

  8. Christine
    01.14.2023

    Very delicious, and easy to make… will make again with our home grown garden squash!

    • Jeanine Donofrio
      01.16.2023

      I’m so glad you loved it!

  9. Kim L
    01.14.2023

    Does anyone know if this soup will freeze well? I’d love to be able to make a batch and save some for later.

    • Jeanine Donofrio
      01.16.2023

      Hi Kim – yep! We freeze it all the time.

  10. Anne Hamilton
    01.09.2023

    5 stars
    This is by far the best butternut squash soup ever. Took me a little bit longer this time (2nd time I’ve made it ) because I doubled recipe. Used my Dutch oven & it still cooked quickly. Thank you for sharing – I was looking for a recipe that didn’t call for cream!! This is wonderful just the way it is.

    • Phoebe Moore (L&L Recipe Developer)
      01.13.2023

      I’m so glad you loved the soup!

  11. Tom
    01.09.2023

    5 stars
    Came out great, and only sustained moderate blood loss from cutting myself instead of the squash

    • Phoebe Moore (L&L Recipe Developer)
      01.13.2023

      Aah hope you’re ok! If I have a particularly hard squash, I find that it can be helpful to pre-bake it whole for a few minutes before cutting. Glad you enjoyed the soup!

  12. Connie
    01.02.2023

    5 stars
    Love it!!! Very delicious! I made my own croutons for the toppings.

    • Phoebe Moore (L&L Recipe Developer)
      01.03.2023

      I’m so glad you loved it!

  13. Liz
    12.31.2022

    5 stars
    Fabulous! I added some thyme as well since I was cleaning out my herb garden. Fresh sage is definitely front and center in this beautiful soup!

  14. Judy Sandeen
    12.22.2022

    I have 3 cups of frozen pureed squash…..can I use it, and how should I adjust the other ingredients?

    • Phoebe Moore (L&L Recipe Developer)
      12.23.2022

      Hi Judy, I’d recommend making this squash soup recipe instead. It starts with 2 1/2 cups pureed squash, so you won’t have to make any other adjustments to the recipe. The leftover 1/2 cup squash would be great in a dip like this butternut hummus!

  15. Fiona
    12.22.2022

    Can dried sage be used instead of fresh?

    • Phoebe Moore (L&L Recipe Developer)
      12.22.2022

      Hi Fiona, it won’t have quite the same flavor, but the soup should still come out well. I would start with 1/2 teaspoon dried and add more to taste.

    • Connie
      01.02.2023

      I did used dry, just add more and it was delicious too.

  16. Chris S
    12.18.2022

    5 stars
    Are use us recipe as a base for estimates and threw it all in a Instapot after rough chopping everything. 35 minutes on the soup setting and then in the Vitamix. Turned out great!

    • Jeanine Donofrio
      12.19.2022

      I’m glad it worked out well!

    • I don’t have an Instapot. It should only take 20 of so minutes in a regular but Rough chopping is not enough and it took over 40 minutes in a covered skillet. I still had to add coconut milk to make it creamy.

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.